Potato Waffles with Bacon, Eggs and Charred Scallions

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

1. Preheat the oven to 375. Preheat a waffle iron to level 5 or medium-high to high.

2. Place the potatoes in a strainer; season with salt. Let drain for 10 minutes.

3. Arrange the bacon on a slotted broiler pan. Bake until crisp, about 18 minutes.

4. 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.

5. 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.

6. 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.

7. Top each waffle with 3 criss-crossed bacon strips, the scallions and an egg.

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