Name: LOADED BAKED POTATO HASH BROWN WAFFLES
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 6-inch waffle
Ingredients: One large russet potato, peeled and rinsed; 1 TB water; 1 tsp olive oil; 1 tsp Ener-G egg replacer; 1 tsp baking powder; 2 scallions, chopped; a few dashes of salt and pepper; 1/4 cup Daiya shreds, cheddar-style; 2-3 TB chopped vegan bacon (I used the seitan slab o’bacon recipe here, but Sweet Earth brand, or vegan sausage (like Field Roast) would probably work too); vegan sour cream (I used Tofutti brand); cooking spray; sriracha, to serve; extra chopped scallions, to serve