SunnySide-Up Hash Brown Waffles

These sunny-side-up hash brown waffles are two of the best breakfast foods combined! They’re a healthy and nutritious way to start the day and can be enjoyed as lunch or dinner too.

Using the waffle iron to make hash browns means you use less oil, get a beautiful crunch on both sides, with a silky smooth potato interior. And you get all of this without having to flip the potatoes or fuss over them in the pan.

Oil spray

2 potatoes, grated

2 Tbsp vegetable oil

1 clove garlic, minced

½ tsp salt

¼ tsp ground black pepper

¼ tsp smoked paprika

2 eggs, lightly beaten

Accompaniments:

Egg, prepared sunny-side-up style

Sautéed spinach

Cherry tomato salad

Raw tahini

Fruit jam

Feta cheese

Preheat waffle iron and grease with cooking spray. Place potatoes in a medium bowl. Pour in enough cold water to cover potatoes; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water from potatoes by hand or roll in a clean kitchen towel to remove excess water.

Toss potatoes with oil, garlic, salt, pepper, and paprika in a large bowl until evenly coated. Stir eggs into potato mixture until well combined.

Spoon half of potato mixture into preheated waffle iron; close and cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.