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Sunny-Side-Up Egg-Topped Waffled Hash Brown Potatoes With Chunky Cheese Sauce

On Sunday mornings, I like to serve my husband an extra special breakfast. This Sunday I wanted to create something new and unique as a surprise. A waffle iron can be used for many things, and I decided to try to make waffled fresh shredded Idaho potatoes. They came out very pretty and nicely browned. With hash browns we always enjoy bacon and eggs. I decided to top the hash brown waffles with a pretty sunny-side-up egg, a cheese sauce containing stir fried mushrooms, red peppers and onions, bacon pieces and some snipped spring onions. My husband was so impressed with this unique breakfast. With a smile, he told me that he would love to have this again next Sunday! I'm sure when our grandchildren spend the night, they will enjoy this delicious potato dish too! It is a hearty breakfast packed full of flavors that we enjoy!

Ronna123 Sunny-Side-Up Egg-Topped Waffled Hash Brown Potatoes With Chunky Cheese Sauce
  • 1 tablespoon butter
  • 1/4 cup portabella mushrooms, diced
  • 1/4 cup diced yellow onion
  • 1/4 cup diced red pepper
  • 1/2 teaspoon seasoned salt, divided
  • 1 slice pepper bacon, cut into small strips
  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese
  • 2 cups peeled fresh Idaho potato, shredded
  • 1/2 teaspoon kosher salt
  • 2 sprays no-stick cooking spray
  • 2 large eggs
  • 1 teaspoon snipped spring onion

Step 1

Heat butter in an 8-inch skillet over medium-high heat, about 1 minute. Add mushrooms, onion and red pepper. Sprinkle with 1/4 teaspoon seasoned salt. Cook and stir for 2 minutes. Remove from heat. Place in a small bowl and set aside.

Step 2

In the same skillet, cook bacon pieces over medium heat, turning several times for 3 minutes until crisp. Place on a plate and set aside.

Step 3

To prepare sauce, whisk 1/2 cup light cream and flour in a 1-quart saucepan. Stir in remaining cream and 1/4 teaspoon seasoned salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; stir and simmer for 2 minutes. Remove from heat. Stir in the cheese, stirring until cheese melts. Blend the vegetable mixture into the sauce. Cover to keep warm.

Step 4

Preheat waffle iron. Pat shredded potatoes with a paper towel to remove any moisture. Sprinkle and stir the kosher salt into the potatoes. Spray waffle iron with no-stick cooking spray. Add potatoes to 2 waffle iron sections. Close waffle iron; cook for about 3 minutes until potato waffles are lightly browned. Remove from waffle iron and place each on a plate.

Step 5

While the potato waffles cook, heat the bacon fat in the same 8-inch skillet. Add the eggs to the hot bacon fat. Cook the eggs sunny-side-up for about 2 minutes, pushing bacon grease over the egg white to cook thoroughly.

Step 6

To serve place a potato waffle on each of 2 serving plates. Top each potato waffle with an egg. Spoon on chunky cheese sauce. Sprinkle with bacon and snipped spring onion. Serve immediately.

2 15 minutes 15 minutes

Sunny-Side-Up Egg-Topped Waffled Hash Brown Potatoes With Chunky Cheese Sauce

Sunny-Side-Up Egg-Topped Waffled Hash Brown Potatoes With Chunky Cheese Sauce

On Sunday mornings, I like to serve my husband an extra special breakfast. This Sunday I wanted to create something new and unique as a surprise. A waffle iron can be used for many things, and I decided to try to make waffled fresh shredded Idaho potatoes. They came out very pretty and nicely browned. With hash browns we always enjoy bacon and eggs. I decided to top the hash brown waffles with a pretty sunny-side-up egg, a cheese sauce containing stir fried mushrooms, red peppers and onions, bacon pieces and some snipped spring onions. My husband was so impressed with this unique breakfast. With a smile, he told me that he would love to have this again next Sunday! I'm sure when our grandchildren spend the night, they will enjoy this delicious potato dish too! It is a hearty breakfast packed full of flavors that we enjoy!

Preparation

Prep Time

15 minutes

Cook Time

15 minutes

Serves

Calories

3054

Equipment

Ingredients

  • 1 tablespoon butter
  • 1/4 cup portabella mushrooms, diced
  • 1/4 cup diced yellow onion
  • 1/4 cup diced red pepper
  • 1/2 teaspoon seasoned salt, divided
  • 1 slice pepper bacon, cut into small strips
  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese
  • 2 cups peeled fresh Idaho potato, shredded
  • 1/2 teaspoon kosher salt
  • 2 sprays no-stick cooking spray
  • 2 large eggs
  • 1 teaspoon snipped spring onion
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Step 1

Heat butter in an 8-inch skillet over medium-high heat, about 1 minute. Add mushrooms, onion and red pepper. Sprinkle with 1/4 teaspoon seasoned salt. Cook and stir for 2 minutes. Remove from heat. Place in a small bowl and set aside.

Step 2

In the same skillet, cook bacon pieces over medium heat, turning several times for 3 minutes until crisp. Place on a plate and set aside.

Step 3

To prepare sauce, whisk 1/2 cup light cream and flour in a 1-quart saucepan. Stir in remaining cream and 1/4 teaspoon seasoned salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; stir and simmer for 2 minutes. Remove from heat. Stir in the cheese, stirring until cheese melts. Blend the vegetable mixture into the sauce. Cover to keep warm.

Step 4

Preheat waffle iron. Pat shredded potatoes with a paper towel to remove any moisture. Sprinkle and stir the kosher salt into the potatoes. Spray waffle iron with no-stick cooking spray. Add potatoes to 2 waffle iron sections. Close waffle iron; cook for about 3 minutes until potato waffles are lightly browned. Remove from waffle iron and place each on a plate.

Step 5

While the potato waffles cook, heat the bacon fat in the same 8-inch skillet. Add the eggs to the hot bacon fat. Cook the eggs sunny-side-up for about 2 minutes, pushing bacon grease over the egg white to cook thoroughly.

Step 6

To serve place a potato waffle on each of 2 serving plates. Top each potato waffle with an egg. Spoon on chunky cheese sauce. Sprinkle with bacon and snipped spring onion. Serve immediately.

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2 Comments

  1. lisak says:

    love this recipe

  2. BakingBrenda says:

    Love all the warm inviting flavors !! So Delicious 🙂

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