Hashbrown Waffles with Cheddar Cheese, Sausage, Scrambled Eggs and Salsa
This is a completely different way of thinking about two different dishes: hashbrown and waffles. Shredding the potatoes and cooking them in a waffle iron is a smart hack for getting crispy hashbrowns in a jiffy. Just be sure to press out all their moisture to ensure the waffle hashbrowns don’t turn out soggy.
- 1 pound of potatoes, shredded
- 2 Tablespoons Challenge Dairy Butter, melted
- 2 eggs, beaten
- ½ cup sharp cheddar cheese
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 8 breakfast sausage links, sliced lengthwise and cooked
- 8 eggs, scrambled
1Shred potatoes into a bowl of cold water. Let potatoes soak for at least 15 minutes, then pour them into a strainer and rinse. Dry potatoes in strainer with a clean kitchen towel by pressing against potatoes and removing as much moisture as possible.
2Preheat waffle iron.
3Toss shredded potatoes, butter, eggs, cheese, smoked paprika, salt, and pepper together in a bowl.
4Pour mixture onto center of hot waffle iron and bake about 5 minutes.
5Remove waffles carefully and top with sausage, scrambled eggs, and salsa. Serve immediately.