Just in time for the busy holiday season, hash brown waffles and eggs over easy is a simple, delicious, and quick breakfast that’s especially helpful for your hectic holiday weekends.
For the potatoes:
1 package refrigerated hash brown potatoes (I used Simply Potatoes brand)
2 scallions, finely minced
2 large garlic cloves, minced
1 large egg, lightly beaten
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
For the eggs:
2 tablespoons butter
4 large eggs
Kosher salt and freshly ground black pepper
Preheat your waffle iron on the high setting. Spray the iron liberally with cooking spray.
In a large bowl, combine the shredded potatoes, scallions, garlic. Egg, olive oil, salt, and pepper. Toss to combine.
Scoop a scant 1 cup of the potato mixture onto the preheated waffle iron.
Cook until the potatoes are tender and golden brown. Timing will depend on your waffle iron. Mine is about 10-12 minutes.
Repeat with the remaining potatoes.
Meanwhile, make the eggs.
Melt the butter in a nonstick skillet over medium heat. Tilt the pan to coat the entire bottom of the pan with butter.
Break the eggs into a ramekin and then slide them into the skillet. Sprinkle with salt.
Cook until the whites are almost set, but the yolks are still very yellow and runny – about 2 minutes.
With a spatula, gently flip the eggs.
Sprinkle with salt and allow to cook for 5-10 minutes.
Slide the egg onto a plate.
Place a waffle on a plate. Slide the over-easy egg on top of the waffle.
Garnish the egg with freshly ground black pepper and hot sauce, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Keywords: hash brown waffles and over easy eggs, breakfast recipes, waffles, hash browns, hash brown waffles, over easy eggs, fried eggs, Christmas breakfast, holiday brunch