Hash Brown Waffles And Eggs Over Easy

Plate of hashbrown waffles and over easy eggs, garnished with fresh pepper.

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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

Cooking spray

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.

To serve:

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.

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