Potato Waffles with Crispy Bacon & Poached Eggs
Cherie Metcalfe
This is a fun twist on poached eggs with hash, turning the potato into a waffle! If you don't have a waffle maker just pan fry them into rosti, no stress. Play with the flavours of the waffles too, I love the combo of potato, cheese and jalapeno with my eggs!
Ingredients
- 1 ½ kg potatoes, peeled and grated
- 1 small onion, finely grated
- 2 eggs
- ½ cup plain flour
- 1 teaspoon Man Grind Flakes
- 1 teaspoon Sgt. Pepper
- 8 slices streaky bacon
- 8 eggs (for poaching)
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- Bene & the Jets, warmed
- Fresh chives, chopped
- Sesh Oil or Sweet Sesh (optional)
Directions
- Place the grated potatoes and onion into a clean tea towel and squeeze firmly to remove as much moisture as possible. This helps achieve crispy waffles.
- In a large bowl, combine the potatoes and onion with the eggs, flour, and a pinch of Man Grind Flakes. Mix well until fully combined.
- Heat a waffle iron or a non-stick frying pan over medium heat with a little oil. Spoon the potato mixture into the waffle iron or pan, cooking for about 4 to 5 minutes on each side until the waffles are golden brown and cooked through. Keep the cooked waffles warm while you prepare the rest.
- In a separate pan, fry the bacon until crispy. Remove and set aside on paper towels to drain.
- Poach the eggs in simmering water with a splash of vinegar for about 3 minutes for runny yolks. Use a slotted spoon to carefully remove the eggs and drain briefly on paper towels.
- To serve, place a crispy potato waffle on each plate. Top with crispy bacon, a poached egg, and a generous spoonful of Bene & the Jets.
- Garnish with chopped chives and a drizzle of Sesh Oil or Sweet Sesh.
