Happy Tuesday! Hope you had a great time with friends and family or getting some much needed work done. Yesterday I woke up determined to try a recipe that has been mulling around in my head for quite some time. I love a good hash brown as much as the next person but for some reason they never seem to come out right and I’ve also been trying to stay away from fried foods. So when I stumbled across a recipe for waffle hash browns I was intrigued. First, I realized that I did not have a waffle maker – which in itself was just crazy to me. Luckily, there is a Target right by me and they had waffle irons on sale. Clearly it was destined from to make this.
Most recipes for waffle hash browns are the same. Use shredded Russet potatoes, squeeze out the excess water and add salt and pepper. Unfortunately for me that was just too boring. Cooking after all should be fun and should not require a lot of time. I like the concept but the executions of this breakfast/brunch staple left me somewhat underwhelmed. So true to the SEE. TOUCH. TASTE. motto I gave it a little push. And then I thought what could I pair this with that would compliment the presentation and have nutritional value at the same time. As I have professed my love for bacon on countless occasions, I had to include this with the hash browns, but instead of having them on the side and as a way limit my bacon intake (because trust me it can get out of hand) I chopped up bacon, diced some onion and green peppers. Like any true New Yorker, you can’t have bacon without eggs for breakfast. But I opted for a baked version of my beloved eggs over easy—more commonly known in recent times as cloud eggs. They are as dreamy as they sound. See the transformation below.
I topped the hash browns with a simple mixture of sour cream, chives and lemon juice.
Here’s the complete recipe.
4 eggs divided
3 – 4 medium sized red potatoes
1/4 green bell pepper diced
1/4 yellow onion diced
3 – 4 strips of hardwood smoked center cut bacon
2 tablespoons of finely chopped chives
3 tablespoons of light sour cream
1/2 teaspoon of pink himalayan salt
1/2 teaspoon of freshly ground pepper
Juice of 1/4 lemon
1/2 cup of strawberries quartered
1/4 cup of blackberries
1/4 cup pitted cherries
You will need a hand mixer with a whisk attachment and a waffle iron. Peel and shred the potatoes. Squeeze the excess water and place the potatoes in a bowl. Add the peppers, onions and bacon. Add 1/4 teaspoon of pink himalayan salt and freshly ground pepper. Heat your waffle iron. Once waffle iron has been heated spray with non-stick cooking spray and add the potato mixture. Cook until the outside is crispy—anywhere from 8-10 minutes.
While the has browns are cooking, heat oven to 375° F. Whisk the egg whites with a hand mixer until firm white peaks appear. Line a baking sheet or baking pan with wax paper and spray lightly with non-stick cooking spray (olive oil cooking spray is recommended). Create clouds on baking sheet, making a nest and bake for 3-5 minutes. Remove from oven and add yolks to the nests you created. Top with freshly shredded parmesan cheese and bake for an additional 3 minutes or until yolks are set but still runny.
Mix fruit and set aside
In a small bowl combine sour cream, chives, lemon and 1/4 teaspoon of salt and fold ingredients. Drizzle the sour cream sauce over hash browns.