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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
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Preheat a waffle iron. In a bowl combine the potatoes and hot chili oil. Cook potato waffles in batches in waffle iron by spreading a layer of Shredded Hash Brown mixture across hot iron and closing lid until browned. Remove each waffle to a holding platter. Meanwhile, in a skillet over medium heat add the vinegar and syrup and simmer until it coats the back of a spoon. Add the chicken to the skillet and toss to coat completely. Serve each waffle with a helping of chicken on top.