Southwestern Hash Brown Waffles

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

Serves 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

bacon gluten-free peppers potatoes

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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.

Southwestern hash brown waffles with poached eggs

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

Need more of that kind of thing? This potato hash recipe is equally as good!

Recipe

Southwestern Hash Brown Waffles

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.

Serves 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

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.