1-3 potatoes, diced
eggs
dill
cinnamon
tabasco® green jalapeño sauce
sea salt
white pepper
2-6 tablespoons water
1-3 tablespoons butter
cooking spray
skillet

Start by heating your skillet on medium-low. Once that is heated, put in about a tablespoon of butter per potato. Once the butter is melted add your potatoes. Now you can have some fun. You want to add the green tabasco sauce, as much as you like, dill and cinnamon. I cooked 3 potatoes and added about 1½ tablespoons of tabasco. Sascha likes extra dill so I shake on lots of it. Probably about 1 tablespoon. I add just a dash of cinnamon, which was less than ¼ teaspoon. Let the potatoes cook, stir them occasionally. Here’s a little tip. When some of them start to get a bit of a golden crust you want to add your water. It’s about 2 tablespoons per potato. The water will help soften the potato and evaporate well before they are done cooking, it helps to speed up the cooking time as well. Once the water is evaporated you can turn the heat up to medium to let the potatoes brown. Once they’re done divide them up and plate them.

I use the same skillet to cook my eggs which I like to do over easy, so the yolks are runny but the whites are done. Reduce the heat to medium low and let the skillet cool down for a min then add your egg(s). I let them cook on a lower heat so the egg whites set but they don’t burn. Once the white is mostly set I spray the top with a spritz of cooking spray and flip them over. Let them set for just a min so the yolk doesn’t set and then slide them onto the potatoes. Add a dash of sea salt and ground white pepper and voila!

1⅓ cups flour
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
2 eggs, separated
½ cup butter, melted
1¾ cups milk

These are seriously yummy waffles. I was using a recipe previously that used oil instead of butter and didn’t whip the eggs. It made waffles so dense it was crazy. These are light and crisp on the outside. Soooo tasty. I hope you enjoy them as much as we do. In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. I use a ? measuring cup to measure the batter. It seems to be the perfect amount for our waffle iron. I let the waffles cook for 5 minutes. They come out perfect!