Waffled sweet potato hashbrowns with smoked salmon and soft egg

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Recipe: (serves 2)
2 large sweet potatoes (your favourite variety)
1/2 tsp salt
1/2 tsp pepper
2 tsp unsalted butter, melted

Smoked salmon
Soft boiled eggs
Mesclun greens

1. Peel the potatoes and shred them up finely with a box grater. Squeeze the shredded potatoes in a large towel to remove as much excess water as possible.
2. Mix the potatoes with the salt and pepper to taste. Add the butter.
3. Preheat waffle iron and grease thoroughly with cooking spray or vegetable oil.
4. Add a heaping cupful of the shredded potato mixture onto the waffle iron, over-stuffing it slightly (the potatoes will need to be compressed to form a cohesive hash)
5. Close the lid and cook for about 5-8 min, or until crispy on the outside and steam dissipates.
6. Repeat with remaining potato. Serve hot with condiments on the side

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