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!
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
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.
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.
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.
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.
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.
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.