Having breakfast for dinner is a favorite evening meal for many of us. It is appealing because you probably have the ingredients on hand, prepping and cooking only takes a minute, no rummaging through the recipe box and there is no dash to the store for a missing ingredient. It is a great last minute meal idea and tastes just as good at night as it does in the morning.
Last evening I went next-door to visit Mom Jane and Pa Greene. When I opened the sliding door and stepped into the kitchen, the wonderful, sweet aroma of fresh cooked waffles filled the air. They were having “breakfast for dinner” and wow, it looked and smelled so good. Mom Jane had some leftover batter, which she offered to me. Of course, I wasn’t leaving without it. This was her super-duper 62-year-old waffle batter recipe that made the best tasting waffles I’d ever had. She was 19 when she was given her first waffle iron along with this recipe. Since then, waffle irons have come and gone but her tried and true recipe still lingers.
The batter gave me the incentive to prepare our own breakfast for dinner the next night. I had leftover corned beef and a couple baked potatoes in the refrigerator, which with the addition of a chopped onion would make perfect corned beef hash. A couple poached eggs placed on top of the hash and pure New York maple syrup poured over the waffles would be the crowning glory to this easy, quick, comforting meal. My breakfast for dinner had come together.
Waffles can be more than just a breakfast food topped with butter and syrup.
They are versatile and pair well with almost any topping — sweet to savory, chocolate to fruit as well as vegetables and meat.
Then there’s the wafflewich. Make your favorite sandwich using toasted/grilled waffles for the bread portion. They are delicious and add a different texture.
Our family favorite wafflewich is a Monte Cristo (a Rachael Ray recipe). It consists of two lightly toasted waffles with honey mustard spread on the inside of one waffle and a smearing of cranberry sauce on the inside of the other. These are topped with slices of turkey, ham and Swiss cheese, then placed together sandwich style.
Grill the wafflewich in melted butter on a griddle until the cheese is melted and the exterior is golden brown. Just before serving the wafflewich, sprinkle powdered sugar over the exterior.
This sandwich is delicious; try it, you won’t be disappointed!
It is said that breakfast is the most important meal of the day but I’m sorry to say that in our house when the kids were growing up it was the least important.
We were the typical busy family who pushed mornings to the limit.
The kids slept in until they had only minutes to get ready before the bus came; homework was somehow misplaced, car keys were mislaid (my husband is notorious for this), clothes needed to be “quickly” ironed, the dog needed to go out and all I wanted was a cup of coffee.
Surrounded by the chaos of the morning, no one had time for a homemade nutritious breakfast.
It was more grab-n-go style; therefore, breakfast for dinner was a special meal we all enjoyed.
I think what you eat is more important than when you eat it.
Sauerkraut update: It’s done and is delicious! I will tell all about it in an upcoming column.
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
4 tablespoons melted butter
1 ¾ cup whole milk
Combine the beaten eggs with the melted butter and milk. Add to the flour mixture and stir until combined. Let sit a couple minutes. Place about one-fourth (1/4) to one-half (1/2) cup of batter in the middle of each waffle iron square or if the waffle maker is a Belgium iron, follow manufactures directions as to the amount needed. Serve with your favorite toppings.
CORNED BEEF HASH
2 teaspoons canola oil
1 medium onion, chopped
2 cups of diced cooked potatoes or frozen hash-brown potatoes
2 cups chopped corned beef brisket
Salt & pepper to taste
1/4 cup water
1 tablespoon chopped fresh parsley or sprinkle on dry parsley to taste - optional
In a large cast-iron skillet (preferably), heat the oil over medium-high heat. Add the onion and sauté until translucent. Add the potatoes and cook, stirring, until they brown in spots. Stir in the corned beef, water and cook, scraping up any browned bits about 5-8 minutes. Add the parsley and season with salt and pepper to taste. Serve hot with poached eggs on top.