This month I decided to create a savory waffle. My family really liked this hash brown waffle and we ate it several ways. My son topped it with a burger, lettuce & tomato. I had one for breakfast and topped it with an egg & sliced avocado. As a side dish with dinner we topped it with creme fraiche (or you can use sour cream). How will you top this waffle?
Garnish with chopped chives and creme fraiche. Top with a burger and veggies, and eat open face, or top with a cooked egg and sliced avocado.
- 1 20 oz. package fresh shredded, *see Note
- 1 cup sharp cheddar cheese, shredded
- 3 eggs, whisked
- 1/4 cup chives, sliced, reserve 1 tablespoon for garnish
- 1/2 cup ham slices, diced
- salt and pepper, to taste
- Whisk the eggs in a medium bowl. Fold in the ham and chives. Squeeze any liquid from the potatoes by wrapping them in a kitchen towel and twisting. Stir in the potatoes and cheese. Season with salt and pepper. Mix well.
- Preheat waffle maker to med-high heat, spray generously with cooking spray. Add some potato mixture in an even layer and not too thick. Cover and cook for approximately 5 minutes, or until nicely browned. Basically, when you no longer see steam the waffle should be ready.
I like fresh rather than frozen potatoes for this recipe, you can find the fresh shredded potatoes by the eggs in the grocery store.
You can store extra waffles in the fridge or freeze them separately. Then just toast them in the toaster oven to re-crisp them.
Don't peak, you will separate the waffle.
I do not recommend a Belgium waffle maker for this recipe. The smaller holes of a regular waffle maker work best.