Loaded Potato-Parmesan Waffles with Eggs
For a fun take on fried eggs, place star-shaped metal cookie cutters in the skillet, crack an egg in each and cook until set.
- 4Servings
Ingredients
- 1 1/2 pounds russet potatoes
- 1/3 cup shredded Parmesan
- 5 tablespoons butter, melted
- 1 large shallot, grated
- 4 fried eggs
- 4 slices bacon, cut into 1/2-inch strips and cooked
- Chopped parsley
Preparation
Peel and grate potatoes; squeeze dry in dish towel. In bowl, mix potatoes with cheese, butter and shallot; season. Coat waffle iron with cooking spray. Using a quarter of the mixture for each waffle, cook over high until golden and crispy, 6 to 8 minutes. Top with egg, bacon and parsley; season.
