A few weeks ago I was watching The Chew, and Clinton Kelly was talking about a breakfast dish he made using his Waffle Maker for the Hash Browns, I was intrigued. His recipe included Steak, Eggs and Cheddar Sauce. I skipped the steak but pretty much made the rest of it as he suggested.
It was interesting, I don't think using the Waffle Iron made much of a difference in the crispness, but it was tasty. Adding in the softly scrambled eggs with cheese sauce took it over the edge into amazing!
I will try it once more and see if I leave the potatoes in longer it gets crispier!
- For the Waffles:
- 5 large Potatoes (peeled and shredded)
- 1 cup Onion (grated)
- 2 large Eggs
- 1/2 cup Sour Cream
- 3 tablespoons Butter (melted; divided)
- Salt and Pepper
For the Cheddar Sauce:
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1 1/2 cups Milk
- 1/2 teaspoon Cayenne Pepper
- 1 cup Yellow Cheddar Cheese (grated)
- Salt and Pepper
- Liberally season the potatoes with salt and let sit for 10 minutes. Add the grated onions and ring out excess moisture using a clean kitchen towel.
- Place the waffle iron on about 80% heat.
- Transfer the mixture to a large bowl add the eggs and sour cream. Season with pepper.
- Brush the hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook until the potatoes are crispy and brown, about 15 to 20 minutes.
- WHILE THE WAFFLES ARE COOKING MAKE YOUR CHEESE SAUCE THEN SCRAMBLE YOUR EGGS RIGHT BEFORE YOUR WAFFLE IS CRISPY
- For the Cheddar Sauce:
- Melt the butter in a medium sauce pan over medium-high. Add the flour and whisk to form a wet paste. Cook for 2 to 3 minutes while stirring. Slowly whisk in the milk. Season with cayenne, salt and pepper. Continue to stir and cook over medium heat for about 10 minutes, or until thickened.
- Remove the pan from the heat and stir in the cheese. Adjust seasoning to taste. *The sauce can be a made a few days ahead and refrigerated until ready to warm and serve