Breakfast Foods

Hashbrown Waffles with Cheddar Cheese, Sausage, Scrambled Eggs and Salsa

Name: Hashbrown Waffles with Cheddar Cheese, Sausage, Scrambled Eggs and Salsa
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4

This is a completely different way of thinking about two different dishes: hashbrown and waffles. Shredding the potatoes and cooking them in a waffle iron is a smart hack for getting crispy hashbrowns in a jiffy. Just be sure to press out all their moisture to ensure the waffle hashbrowns don’t turn out soggy.

Prep

15 minutes

Cook

10 minutes

Servings

Level

Easy

Ingredients

Hashbrown Waffles

1 pound of potatoes, shredded
2 Tablespoons Challenge Butter, melted
2 eggs, beaten
½ cup sharp cheddar cheese
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon fresh ground pepper

Toppings

8 breakfast sausage links, sliced lengthwise and cooked
8 eggs, scrambled
salsa

Directions

Hashbrown Waffles

1

Shred potatoes into a bowl of cold water. Let potatoes soak for at least 15 minutes, then pour them into a strainer and rinse. Dry potatoes in strainer with a clean kitchen towel by pressing against potatoes and removing as much moisture as possible.
2

Preheat waffle iron.
3

Toss shredded potatoes, butter, eggs, cheese, smoked paprika, salt, and pepper together in a bowl.
4

Pour mixture onto center of hot waffle iron and bake about 5 minutes.
5

Remove waffles carefully and top with sausage, scrambled eggs, and salsa. Serve immediately.