I know it's been awhile since my last post. Every time I've tried to write a post my brain freezes up and I end up closing the browser because I just can't think of anything to say. I still don't have much but I figured I needed to post something.
We were on a waffle kick for awhile, Waffle Sundays we called it, but I'm really a savory breakfast person and sweet waffles once a week just didn't work for me. Enter this Hash Brown Waffle with a Fried Egg. A savory waffle is right up my alley. I couldn't wait to try this.
We both loved this recipe and can't wait to make it again. I admit to being a little worried about the potato sticking to the waffle maker and making a big mess or not cooking all the way through during the cook cycle, but this was flawless. Nice and crispy, with plenty of good potato flavor. Next time I'll make some bacon or sausage to go alongside and fry up an extra egg per person - one was not enough.
Hashbrown Waffle with a Fried Egg
As seen on Life and Kitchen
1 tablespoon oil
2 cups shredded baking potato (you can also use refrigerated or frozen shredded potatoes that have thawed)
1/4 cup grated onion
1/4 cup grated sharp cheddar cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Preheat a waffle iron to medium-high.
Put the shredded potatoes in a clean dish towel and squeeze out the excess liquid. Put into a large bowl and mix with the onion, cheese, and one of the eggs until evenly coated. Add in the garlic powder, salt, and pepper and stir. Spray the heated waffle iron with non-stick cooking spray and spread the potato mixture in an even layer. Close the iron and cook until crispy and brown on the outside.
Cook the other four eggs (two per person) to your desired preference (I did mine over easy).
Put half of the waffle on a plate, top with one of the eggs, and serve immediately with a side of your favorite breakfast meat.