Ingredients:
  • 2 ea Russet Potato, diced medium
  • 2 ea Red Potato, diced medium
  • 2 ea Yukon Gold Potato, diced medium
  • 1 tbsp Oil, olive blend
  • 2 slices Bacon, Applewood, diced medium
  • 1/2 cup Onion, yellow, julienned
  • 1 clove Garlic, mined fine
  • Taste to seasoning, all purpose or 5280 Culinary Rub a Dub
  • 20 ea Waffles, Belgian, Fresh Cooked
  • 40 ea Chicken, Tenders or Chicken Fries, baked
  • 4 Cups Country Gravy, prepared
  • 2 Cups Maple Syrup, Real
Directions:
  1. Dice the potatoes into medium cubes
  2. Blanch (par cook) in boiling water until half cooked
  3. Remove from the water and drain well
  4. Toss with olive oil to prevent oxidation
  5. Heat up your cast iron skillet or griddle over medium high heat
  6. Saute the bacon for 5-7 minutes or unlit lightly browned
  7. Add the onions and saute until slightly browned. (Aprox 3-5 minutes)
  8. Add garlic and saute for 1 minute
  9. Add the par cooked potatoes and stir to combine
  10. Add the seasoning to taste
  11. Cook until the potatoes start to get crispy or browned. (Approx 10-12 min)
  12. Remove from the skillet/griddle and place into a serving bowl
  13. Plate as follows: 2 Waffles, 1/2 cup Hash, 2 Chicken tenders and 1/4 cup white gravy
  14. Serve immediately with syrup on the side

Chef’s Notes:

Potatoes should be par cooked day of only (spots will occur if held overnight).

Serves: 10

Difficulty: Medium

Preparation Time: 25 minutes

Cooking Time: 20-25 minutes