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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: hash brown waffles, Southwestern hash brown waffles
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.