Poached Eggs over Waffled Hash browns
Makes 4 servings (2 eggs per person)
Ingredients
8, Eggs
3, Large Baking Potatoes, shredded
½, Large White Onion, chopped & sautéed
S&P
Fresh Parsley for garnish
8 strips, Bacon, cooked & chopped
Instructions
Heat your waffle iron.
Sauté Onion on stove over medium-high heat with oil and butter. Cook until onions become translucent. Set aside to cool.
Shred the potatoes; lay on baking sheet with paper towels to dry. Once dry, transfer to mixing bowl and season with S&P and add onion; mix well. Add potatoes to waffle iron and cook until potatoes get nice and golden, about 10 minutes or so.
While potatoes are cooking, heat water on stove with egg poacher. Once the water starts to boil, put a small piece of butter in each egg cup and add eggs. Cover and cook for approx. 4-5 minutes until egg whites are completely cooked but yolk is runny.
Place a hash brown on a plate, top with eggs and sprinkle on some bacon and parsley.
Mangia! Enjoy!
Tips
Drying Potatoes
Tips:
Potatoes should be dry before cooking them. I had to change out my paper towels a couple of times. Season really good with a big dash of S&P. Drying the potato will help to crisp them up in waffle iron.
You can add anything you like to the potatoes like sautéed peppers, mushrooms, rosemary or chives. Use your imagination!