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.