Southwestern Hash Brown Waffles
Recipe GLPR5bdf623e3e8291
Crispy hash brown waffles made with grated russet potatoes, Canadian bacon, bell peppers, and cornmeal, cooked in a waffle iron until golden and sturdy. Topped with poached eggs and finished with fresh cilantro and spicy sriracha for a hearty southwestern-inspired breakfast.
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Ingredients
2 large russet potatoes, grated
1 large green onion, chopped
½ red bell pepper, chopped
4 slices Canadian bacon, chopped
1 egg, beaten (for binding the waffle mixture)
1 tablespoon extra virgin olive oil
2 tablespoons yellow cornmeal
Salt and pepper to taste
Baking spray for greasing the waffle iron
4 eggs, poached
Fresh cilantro for garnish
Sriracha sauce for garnish
Directions
Preheat the waffle iron to its highest setting.
Place the grated russet potatoes into a clean kitchen towel and wring out as much excess moisture as possible. This step is crucial for achieving crispy waffles.
Transfer the dried grated potatoes to a large mixing bowl. Add the chopped green onion, red bell pepper, Canadian bacon, the one beaten egg for binding, olive oil, cornmeal, salt, and pepper. Stir until all ingredients are evenly combined.
Lightly spray the hot waffle iron with baking spray. Portion approximately one-quarter of the potato mixture onto the waffle iron, press down firmly with the lid, and cook for 8–10 minutes, or about 3 times longer than a standard waffle would take. The waffle is done when the edges are deep golden brown and crispy, and the entire waffle lifts freely from the iron as one solid piece.
Carefully transfer the cooked waffle to a cooling rack. Repeat the greasing and cooking process with the remaining three portions of potato mixture.
While the waffles cook, prepare the poached eggs according to your preference, ensuring each egg reaches an internal temperature of 160°F for food safety.
Place one cooked hash brown waffle on each serving plate and top with one poached egg. Garnish generously with fresh cilantro and a drizzle of sriracha sauce. Serve immediately.
