Waffled Hash Browns with Spicy White Beans
Carrots and turnips join forces with potatoes in these root veggie hash browns, which are topped with saucy beans and kale. Perfect to serve at your next brunch!
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Cooking tools:
- Waffle iron
- Grater
- Kitchen towel
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Peeler
- Spoon
- Wooden spoon
- Oven mitt
Ingredients
- 2 small onions
- 3 tablespoons no-salt-added tomato paste
- 2 sprigs fresh thyme
- 1 small bay leaf
- 3 cloves garlic, minced
- Pinch cayenne pepper
- 1 cup chopped fresh kale
- 1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
- 1 large russet potato (8 oz.)
- 1 medium carrot, peeled
- 1 small turnip or beet, peeled
- ¼ cup chopped fresh parsley
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