Cheesy Hashbrown Waffles
Decadent crispy potato and cheese waffles topped with a fried egg and a side of crispy bacon and hot sauce.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 35 mins |
- Cook Time : 20 mins
1 kg potatoes, peeled & grated
2 whole eggs, whisked with a fork
2 tsp (10 ml) dried parsley
2 Tbsp (30 ml) cake flour
200 g Ladismith Mozzarella, grated
4-8 eggs, fried sunny side up (1-2 per person)
2 tsp (10 ml) finely chopped chives
2 tsp (10ml) spring onions, thinly sliced, green part only
Tabasco® Sauce or your favourite hot sauce
a waffle machine
Preheat the waffle machine.
Grate the potatoes on the large side of the grater. Once all of the potatoes are grated, add salt to the mixture and let it sit for 5 minutes to draw out the moisture. After 5 minutes, drain the potatoes well, squeezing out any excess moisture.
Add the beaten eggs, parsley and cake flour to the grated potato and mix until combined.
Spray the waffle machine very well with non-stick cooking spray or brush with butter or oil. Use a ladle to place a portion of the mixture onto the waffle machine, then close the lid and let it cook to almost completely done, about 10-12 minutes. Then, open the machine and add grated mozzarella on top of the potato waffle, do not press the machine down, allow it to go down by itself, then cook until the cheese has melted and caramelised.
Set your oven to low and keep the cooked waffles warm until you are ready to serve. When all the waffles are cooked, serve with sunny-side-up eggs, streaky bacon and a drizzle of hot sauce. Garnish with chopped chives and spring onion greens.