There is no better bed for a perfectly poached egg than this crispy hash brown waffle. We like to stack it high with toppings like roasted veggies and bacon which is why at my house we call this the Instant Pot Poached Egg and Hash Brown Stacker.
Once you've experienced the joy and ease of an Instant Pot Poached Egg, there's no going back. Suddenly, pulling out a saute pan and boiling water sounds so excruciatingly difficult. No thank you very much, I'm just gonna plop that egg in my handy silicone tray and let the Instant Pot do it's thang.
I've spoke before on how a perfectly poached egg can elevate any dish. Well this cheesy hash brown waffle is little Miss Poached Egg's soul mate.
I've put poached eggs on top of toast and English muffins long enough. I needed an upgrade, and this fit the bill perfectly.
The day I shot this recipe, I searched my kitchen for leftover veggies to serve with it. As wonderful fate would have it, wilting asparagus and soft cherry tomatoes are what I found. I dressed them with olive oil, salt and pepper and cooked them in the oven on a sheet pan at 425° F for about 10 minutes. Warm tomato juice + golden yolk = heaven on earth. I highly recommend the combo but just about any roasted veggie or sliced avocado will be a delicious upgrade here.
Go to this recipe for Instant Pot Perfect Poached Egg for all the details on how to ensure the creamy golden center. My heart skips a beat every time I break into that gorgeous center.
Wait for it . . . Perfection.
The perfect bite.
About this waffle. Oh my. I despise making hash browns at home because I can never get them as crispy as the diner. It's better I don't know how much oil they are cooking those in to get them that crispy. No frying here though! Cook these potatoes up in your waffle iron and you'll be thrilled with the soft, creamy insides and crispy, cheesy outside.
The appliance lover in me has gone through a ton of waffle irons and this Cuisinart Belgian Waffle Maker is hands down my favorite. Very rarely does anything stick to the plates, but even better, those plates are removable and can be thrown right into the dishwasher! I HATE HATE HATE washing waffle irons so this feature was pretty game changing for me.
I can imagine a hollandaise sauce over top of this would be pretty magical, but as is, this dish is duh-reamy.
Now take your new Instant Pot Poached Egg skills and make this hash brown stacker! Enjoy!
What are you going to top with a Poached Egg next? I'm dying for more ideas!
Tools used to make Instant Pot Poached Egg and Hash Brown Stacker
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Instant Pot Poached Egg and Hash Brown Stacker
This easy Instant Pot Poached Egg on top of a crispy hash brown waffle is out of this world delicious and perfect for any meal of the day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
- 3 cups shredded potatoes from the refrigerated section, I use the Simply Potatoes brand (see note)
- 2 large eggs
- ¼ cup white whole wheat flour
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- ¼ cup light sour cream or greek yogurt
- 2 tablespoons butter, melted
- 1 cup shredded sharp cheddar cheese
- 4 poached eggs
- Optional for serving: bacon (I love the Microwave Ready Black Label Bacon), cherry tomatoes, asparagus (see note), avocado, sausage crumbles, hot sauce, etc.
- Salt and pepper to taste
- Preheat a waffle iron to medium high heat.
- In a large bowl add the potatoes, eggs, flour, salt, pepper, and baking powder and stir to combine the ingredients. Add melted butter, sour cream or yogurt, and cheese and stir. This is a good time to get the poached eggs cooking so they will be ready at about the same time as the waffles.
- Spray the preheated waffle iron with nonstick cooking spray. Scoop about ¼ cup of potato mixture into each section of the waffle iron and cook until crispy and golden brown.
- To serve, place hashbrown waffle on a plate. Top with desired veggies. Top veggies with poached egg then crumbled bacon or sausage. Season with salt and pepper and a couple splashes of hot sauce if desired. Enjoy!
- I’ve never used frozen shredded hash browns but I suspect they would also work. Let them thaw completely then pat them dry with paper towels.
- I've used freshly grated russet potatoes for this recipe with great success also. Shred your potatoes and put them in a strainer. Sprinkle them with a pinch of salt and let them sit for 10 minutes. Squeeze excess moisture from the potatoes and proceed with step 2.
- I love roasted cherry tomatoes and asparagus with this dish. I simply toss them in a bit of olive oil, salt, and pepper on a sheet pan and let them roast at 425° F for about 10 minutes while I’m making the waffles. Super easy but incredibly delicious.
Keywords: instant pot, poached egg, hash browns, breakfast
Adapted from Rachael Ray