Crispy Hash Brown Waffles With Fried Eggs And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb frozen shredded hash brown potatoes, thawed
• 4 large eggs
• 1 cup sharp cheddar, shredded
• 2 tbsp butter, melted
• 1 tbsp vegetable oil, for the iron
• 1 medium avocado, sliced
• 1/4 cup sour cream
• 2 scallions, sliced
• 1/4 cup all-purpose flour
• 1 tsp each onion powder, black pepper, kosher salt

Method (tap to check — screen stays awake)

1. Wring the thawed potatoes in a clean towel until no more water runs out; this is what makes them crisp instead of steamy.
2. Toss them with the flour, cheddar, melted butter, seasonings, and 2 of the eggs, beaten, until evenly coated.
3. Heat a waffle iron to high and brush both plates with oil.
4. Press a quarter of the mixture into the iron, close it firmly, and cook 8 to 10 minutes without peeking, until the steam slows and the outside is deep brown and rigid.
5. Hold the finished waffles on a rack in a 200F oven so they stay crisp while you cook the rest.
6. Fry the remaining 6 eggs over medium-low until the whites set and the yolks stay loose, about 3 minutes.
7. Top each waffle with eggs, avocado, sour cream, and scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook