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Loaded Potato-Parmesan Waffles with Eggs

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Loaded Potato-Parmesan Waffles with Eggs

Loaded Potato-Parmesan Waffles with Eggs

A yummy, savory breakfast that hits all of the right notes–crunchy, salty, gooey and just plain yummy!  Do you want to impress your Thanksgiving house guests or a special someone on New Year’s morning or Valentine’s Day with a new dish?  What about on Easter morning when you have neighbors and friends over for brunch?  Try our loaded potato-Parmesan Waffles with Eggs and you will be the star of the gathering.

Ingredients:

  • 1 1/2 lbs. russet potatoes
  • 1/3 cup shredded Parmesan cheese
  • 5 tablespoons butter, melted
  • 1 large shallot, grated
  • 4 fried eggs
  • 4 slices bacon, cut into 1/2-inch strips and cooked
  • chopped parsley

Directions:

  1. Peel and grate potatoes; squeeze dry in a clean dish towel.
  2. In a bowl, mix potatoes with cheese, butter and shallot; season with salt and pepper.
  3. Coat waffle iron with non-stick cooking spray.
  4. Using a quarter of the potato mixture for each waffle, cook over high until golden and crispy, about 6-8 minutes.
  5. Top with an egg, bacon and parsley.  Season to taste.

Makes 4

Helpful hints:

  • I used a large box grater for grating the potatoes, but you could use frozen hash brown potatoes.
  • The shallot was grated using a fine microplane.
  • We always cook our bacon in the oven using a wire rack placed over a cookie sheet.  This allows it to cook through, stay flat and the fat drips onto the pan. Spray the wire rack with Pam or a similar product.  We put a paper towel in the bottom of the cookie sheet to absorb most of the bacon fat.
  • We placed the egg into a cookie cutter to make a fried egg shaped like a star for a fun presentation.