Categories: Breakfast
Ingredients
- 2 large or 3 medium russet potatoes, peeled and shredded
- Salt
- 12 slices meaty bacon
- 6 large eggs--2 beaten, 4 whole
- 1/4 cup flour
- 1 tsp baking powder
- White and black pepper
- 1/4 cup sour cream
- 2 tbsp. butter, melted, plus a pat for cooking the eggs
- 1 cup shredded sharp yellow cheddar
- Cooking spray
- 1 large bunch scallions
Directions
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Preheat the oven to 375. Preheat a waffle iron to level 5 or medium-high to high.
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Place the potatoes in a strainer; season with salt. Let drain for 10 minutes.
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Arrange the bacon on a slotted broiler pan. Bake until crisp, about 18 minutes.
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Wring or press out any excess liquid from the potatoes. Transfer to a large bowl. Whisk in the 2 beaten eggs, flour, baking powder, 2 tsp salt and 1 tsp each white and black pepper. Stir the sour cream, melted butter, and cheese into the batter.
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Spray the waffle iron with cooking spray. Add a quarter of the batter. Cook the potato waffles until deep golden-brown, 5-6 minutes. Repeat for a total of 4 waffles.
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Meanwhile, heat a griddle pan or large cast-iron skillet over medium-high. Spray the scallions with cooking spray; season. Cook until tender and brown at the edges, about 5 minutes; coarsely chop. Wipe out the pan; add the pat of butter. Cook the remaining 4 eggs over medium-low heat until over easy to over medium, 3-4 minutes.
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Top each waffle with 3 criss-crossed bacon strips, the scallions and an egg.