Start your mornings with waffle iron hash browns topped with poached eggs
Hash browns and waffles are probably my two most favorite breakfast foods in the world. Crispy, buttery and salty, plus the fun crevices of a waffle — it doesn't get much better than that.
These waffle iron hash browns combine the two for the ultimate breakfast. Don't be afraid to leave the potatoes in the iron a bit longer than usual; they'll just get even crispier. Pickled jalapeños add just a kick of spice, and then, of course, there's the runny poached egg on top. Who can resist that yolk?
Waffle iron hash browns with poached eggs recipe
1 large russet potato, grated
2 pickled jalapeños, minced
2 tablespoons extra-virgin olive oil
Salt and pepper
Preheat the waffle iron to its highest temperature.
Place the grated potatoes in a dish towel, and squeeze out as much water as possible.
Into a large bowl, place the potatoes, and add the olive oil and jalapeños, then salt and pepper to taste. Mix well.
Grease the waffle iron, and place 1/2 the potato mixture onto the grid. Close the lid, and cook according to your waffle iron settings. I let mine cook for 2 to 3 minutes past the ready "beep" so the potatoes got crispy.
Remove carefully, and transfer the potatoes to a plate.
Meanwhile, fill a saucepan about 3/4 of the way with water, and bring it to a gentle simmer.
Add a splash of white vinegar.
Swirl the water in a circular motion with a spoon. As the water is spinning, gently crack an egg into it. Keep the whites together with the help of the spoon, and cook for about 2 minutes. Remove with a slotted spoon to drain the water from the egg, and place the egg on top of the waffle.