Hash Brown Waffles with Poached Eggs
Cherie Metcalfe
Golden, crispy hash brown waffles topped with poached eggs make this one a bit of a show-off in the best way. It’s crunchy, comforting and seriously good tucked into a lazy brunch spread.
Ingredients
- 400g frozen hash browns (or freshly grated potato, squeezed dry)
- 2 tsp Baple Macon
- 2 tbsp plain flour
- 1 egg, lightly beaten
- Olive oil or melted butter, for brushing
- 4 eggs, poached
- Man Grind Flakes, to taste
- Freshly cracked black pepper
- Optional: fresh chives or parsley to garnish
Directions
- In a large bowl, mix the hash browns, flour, egg, Baple Macon seasoning, Man Grind and cracked black pepper until everything is evenly coated. This is where the flavour magic happens.
- Preheat your waffle maker and lightly brush it with olive oil or melted butter.
- Divide the hash brown mixture between the waffle maker plates. Press down gently and cook for 8 to 12 minutes, or until golden and crisp. The timing will depend on your waffle maker, but you’re aiming for crunchy outsides and soft-ish insides.
- While the hash browns are cooking, poach your eggs to your liking. Tip: a splash of vinegar in the water helps them hold together.
- Carefully remove the hash brown waffles and place them on serving plates. Top each one with a poached egg, a sprinkle of Baple Macon seasoning if you like, and some fresh chives or parsley.
- Serve immediately, nice and yolky and indulgent, for maximum wow factor.
