Ingredients:

  • 1 lb frozen shredded hash browns, thawed and squeezed dry
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 5 large eggs (1 for the batter, 4 for frying)
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp chives, finely minced
  • 1 tbsp unsalted butter

Instructions:

  1. Squeeze the thawed hash browns in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
  2. In a large mixing bowl, combine the dried potatoes, 1.5 cups of shredded cheddar cheese, 1 lightly beaten egg, garlic powder, smoked paprika, salt, pepper, and minced chives. Toss until the potatoes are evenly coated.
  3. Preheat your waffle iron to its highest setting and grease generously with non-stick spray.
  4. Scoop approximately 1 cup of the potato mixture onto the center of the iron. Close the lid and press firmly. Cook for 8-10 minutes without opening until the waffle is mahogany-colored and crispy.
  5. While the waffles are cooking, melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Fry the remaining 4 eggs until the whites are set but the yolks are still runny.
  6. Place one fried egg on top of each hash brown waffle and garnish with additional chives and hot sauce if desired.