Loaded Hash Brown-Waffles by Millie Peartree
6
Points®
Total time: 29 min • Prep: 20 min • Cook: 7 min • Serves: 2 • Difficulty: Easy
This fun spin on a loaded baked potato is a fantastic way to use up any little bits of cheese, scallions, or bacon you have on hand. Either squeeze the liquid out of the shredded potatoes by hand, or wrap them up in a clean kitchen towel and twist the towel to wring out the liquid. Save time by swapping in thawed frozen shredded potatoes. And serve with an optional poached egg on top.
Ingredients
Cooking spray
4 spray(s)
Uncooked white potato
1 pound(s), Russet or Idaho, shredded (about 4 cups)
Reduced fat cheddar cheese
¼ cup(s), shredded
Scallions
3 Tbsp, chopped (plus extra for optional garnish)
Cooked turkey bacon
2 slice(s), chopped
Vegetable oil
1½ Tbsp
Garlic powder
½ tsp
Onion powder
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp, ground
Smoked paprika
½ tsp, or less to taste
Egg
2 large egg(s), lightly beaten
Instructions
1
Place potatoes in a large bowl; add enough cold water to cover and soak for 2 to 3 minutes. Drain and rinse under cold water to remove starch. Squeeze as much liquid as possible from potatoes and place in a large bowl.
2
Add cheese, scallions, bacon, oil, garlic powder, onion powder, salt, pepper, and paprika to potatoes; toss to coat. Add eggs; toss to coat.
3
Preheat a regular-size waffle maker; coat with cooking spray.
4
Spoon half potato mixture (2 cups) onto prepared waffle iron; cook until potatoes are tender and golden brown, about 7 to 9 minutes. Coat waffle iron again with cooking spray and repeat with remaining potato mixture to make 2 waffles.
5
Serving size: 1 waffle
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