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Southwestern Hash Brown Waffles

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These southwestern hash brown waffles are packed with green onions, ham, red pepper and topped with a spicy poached egg for a crispy delicious breakfast. 

When I thought of the idea to make hash brown waffles, I’m not gonna lie, I thought it was pretty genius. And up until just now as I’m sitting down to write this post I still thought that, but then I just grabbed a firecracker Chuao chocolate bar  to have something sweet to nibble on while writing and my mouth just exploded with chocolate + pop rocks + chipotle and I’m now thinking my hash brown waffle idea is pretty lame in comparison.

Southwestern hash brown waffles

I mean, pop rocks IN a chocolate bar! Potatoes don’t even stand a chance. Even smashed to crispy perfection in a waffle maker.

Hash brown waffles

But, I doubt anyone’s eating chocolate bars for breakfast so on their own, these are still pretty damn cool.

Southwestern hash brown waffles with poached eggs

Genius? Maybe not. But crispy, potato, spicy breakfast goodness, yes.

Southwestern Hash Brown Waffles

Southwestern Hash Brown Waffles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These southwestern hash brown waffles are packed with green onion, ham, red pepper and topped with a spicy poached egg for a crispy delicious breakfast.

Ingredients

  • 2 large russet potatoes, grated
  • 1 large green onion, chopped
  • 1/2 red bell pepper, chopped
  • 4 slices Canadian bacon, chopped
  • 1 egg, beaten
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons yellow cornmeal
  • salt and pepper
  • 4 egg, poached
  • cilantro for garnish
  • sriracha for garnish

Instructions

  1. Heat waffle iron to hottest setting.
  2. Place grated potatoes in a dish towel and wring out as much water as possible.
  3. Transfer the grated potato to a large bowl.
  4. Add the green onion, red pepper, Canadian bacon, beaten egg, olive oil, cornmeal, salt and pepper and mix together.
  5. Grease the waffle iron with baking spray and pile 1/4 of the mixture onto the iron. Press down firmly and let cook 2-3 times longer than for a typical waffle. The hashbrown waffle will be crispy on the edges and able to lift up from the iron in one piece when it's done.
  6. Transfer to a cooling rack and repeat with remaining mixture.
  7. Meanwhile, poach (or fry) your eggs.
  8. Top hash brown waffles with the cooked eggs and garnish with cilantro and sriracha.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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5 ways to eat more vegetables for breakfast

Monday 13th of April 2015

[…] hash stuffed portobellos or the unconventional (and my personal favorite) route with these southwestern hash brown waffles, all great ways to get your veg […]

Robyn Stone | Add a Pinch

Tuesday 3rd of February 2015

Looks amazing for supper! These flavors....Yum!

Kelly @ Inspired Edibles

Saturday 23rd of August 2014

Gorgeous recipe! Love this twist on traditional grain waffles and don't feel cheated by the lack of pop rocks. Still uncertain what Canadian bacon is though (which is a bit concerning given that I'm Canadian ;-).

Running to the Kitchen

Saturday 23rd of August 2014

oh gosh, really?! Maybe Canadian bacon is an American term then? I had no idea. Basically, it's just ham. I believe it's a pork loin cut instead of pork belly cut but in the states we call that Canadian bacon when it's served for breakfast.

Eileen

Friday 22nd of August 2014

Hey, potatoes always win in my book -- even over chocolate with pop rocks. :) This sounds like the most excellent hash brown concoction ever, especially with that beautiful poached egg on top. Yay!

Dixya @ Food, Pleasure, and Health

Friday 22nd of August 2014

i do not use my waffle maker enough - this recipe looks perfect for that.

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