Description
These Cheesy Potato Waffles are a quick and delicious breakfast or brunch recipe featuring crispy microwaved russet potatoes cooked in a waffle maker with melted cheddar cheese. Topped with crispy bacon, fried eggs, sour cream, green onions, and hot sauce, they offer a flavorful, satisfying start to your day.
Ingredients
Potatoes and Cheese
- 2 russet potatoes (scrubbed clean)
- 2 Tablespoons cooking oil (divided)
- ½ Teaspoon salt
- ¼ Teaspoon pepper
- 2 Cups cheddar cheese (grated, divided)
Eggs and Bacon
- 4 eggs
- Bacon strips (quantity not specified, estimate 6-8 slices)
Toppings and Garnishes
- Sour cream (to taste)
- Green onion (chopped, to taste)
- Hot sauce (optional, to serve)
Instructions
- Par-Cook the Potatoes: Pierce the scrubbed potatoes all over with a fork. Rub them with 1 tablespoon of cooking oil, salt, and pepper to season. Place the potatoes on a microwave-safe plate and microwave on high for 5 minutes.
- Flip and Continue Cooking: Carefully flip the potatoes using a fork or tongs and microwave for another 5 minutes until tender. Remove from microwave using oven mitts and let them cool slightly.
- Cook the Bacon: While potatoes are microwaving, place bacon strips in a large cold non-stick skillet. Cook over medium heat for about 5 minutes on each side, turning occasionally until crispy. Remove bacon and drain on paper towels, leaving drippings in the pan.
- Fry the Eggs: Turn heat to high in the same pan with bacon drippings and fry the eggs to your preferred doneness. Transfer to a paper towel-lined plate to drain excess grease.
- Preheat Waffle Maker: Plug in your waffle maker and set it to a slightly lower temperature than usual to avoid burning the cheese while cooking.
- Prepare Potatoes for Waffles: Cut cooled potatoes in half lengthwise. Brush ½ tablespoon oil onto waffle maker surfaces. Place potato half cut side down on the waffle maker and sprinkle approximately ½ cup of grated cheddar cheese on top.
- Cook Potato Waffles: Smash the potato down flat in the waffle maker. Close and cook for 60 to 90 seconds until crispy and cheese has melted. Check at 60 seconds to avoid burning cheese. Remove finished potato waffle and repeat with remaining halves.
- Assemble and Serve: Top each potato waffle with sour cream, crispy bacon, a fried egg, additional shredded cheddar cheese, chopped green onions, salt, pepper, and hot sauce if desired. Serve immediately while hot and crispy.
Notes
- Use russet potatoes for the best texture and crispiness when cooked as waffles.
- Adjust the cheese amount based on your preference for cheesiness.
- Carefully monitor the waffle cooking time to prevent burning the cheese.
- Bacon drippings add flavor and crispiness to the eggs—don't discard them.
- This recipe serves 4, with each person having one potato waffle topped with bacon and egg.
