In the last year or so, it has become apparent that Clayton can't eat dairy like he used to. We don't have to cut it out completely, but I am trying to cut back on it. Once I realized it wasn't as simple as not cooking with cheese, I started doing more research. This was inspired by a recipe I found in the book Cooking for Isaiah, by Silvana Nardone. I didn't have all the same ingredients, so I had to improvise a bit. All the same, I'm grateful to Silvana for even suggesting that something as creamy and comforting as corn chowder could still be enjoyed in a dairy-free household.
According to Pinterest and the rest of the internet, one can simply put shredded potatoes into a waffle maker and enjoy simple, crispy hash browns. I tried this, but didn't like how the potatoes didn't stick together when coming out of the waffle maker. Maybe it's because of my huge Belgian waffle maker? At any rate, it inspired me to make this beauty of a recipe, which someone else has probably tried at some point, but which I'm proud to call my own. It has two ingredients, and it's way less messy than regular waffles. Even with the machine set to crispy, the insides will be light and fluffy. I like to serve these with ham and applesauce.