Hash Brown Waffles with Poached Eggs
Rated 5.0 stars by 1 users
Author:
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
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400g frozen hash browns (or freshly grated potato, squeezed dry)
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2 tsp Baple Macon
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2 tbsp plain flour
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1 egg, lightly beaten
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Olive oil or melted butter, for brushing
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4 eggs, poached
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Man Grind Flakes, to taste
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Freshly cracked black pepper
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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.
