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.
I mean, pop rocks IN a chocolate bar! Potatoes don’t even stand a chance. Even smashed to crispy perfection in a waffle maker.
But, I doubt anyone’s eating chocolate bars for breakfast so on their own, these are still pretty damn cool.
Genius? Maybe not. But crispy, potato, spicy breakfast goodness, yes.
- 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
- Heat waffle iron to hottest setting.
- Place grated potatoes in a dish towel and wring out as much water as possible.
- Transfer the grated potato to a large bowl.
- Add the green onion, red pepper, Canadian bacon, beaten egg, olive oil, cornmeal, salt and pepper and mix together.
- 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.
- Transfer to a cooling rack and repeat with remaining mixture.
- Meanwhile, poach (or fry) your eggs.
- Top hash brown waffles with the cooked eggs and garnish with cilantro and sriracha.