Potato Waffles with Bacon, Eggs, & Charred Scallions

For a fun irregular shape that looks kinda like a snowflake, spoon the waffle batter into the center of a four-square waffle iron.
Potato Waffles with Bacon, Eggs, & Charred Scallions

Recipe by Rachael Ray

  • 4Servings


  • 2 large or 3 medium russet potatoes, peeled and shredded

  • Salt

  • 12 slices meaty bacon 

  • 6 large eggs—2 beaten, 4 whole

  • 1/4 cup flour

  • 1 tsp. baking powder 

  • White and black pepper

  • 1/4 cup sour cream

  • 2 tbsp. butter, melted, plus a pat for cooking the eggs

  • 1 cup shredded sharp yellow cheddar

  • Cooking spray

  • 1 large bunch scallions


1. Preheat the oven to 375°. Preheat a waffle iron to level 5 or medium-high to high.

2. Place the potatoes in a strainer; season with salt. Let drain for 10 minutes.

3. Arrange the bacon on a slotted broiler pan. Bake until crisp, about 18 minutes.

4. Wring or press out any excess liquid from the potatoes. Transfer to a large bowl. Whisk in the 2 beaten eggs, flour, baking powder, 2 tsp. salt, and 1 tsp. each white pepper and black pepper. Stir the sour cream, melted butter, and cheese into the batter.

5. Spray the waffle iron with cooking spray. Add a quarter of the batter. Cook the potato waffles until deep golden-brown, 5 to 6 minutes. Repeat for a total of 4 waffles.

6. Meanwhile, heat a griddle pan or large cast-iron skillet over medium-high. Spray the scallions with cooking spray; season. Cook until tender and brown at the edges, about 5 minutes; coarsely chop. Wipe out the pan; add the pat of butter. Cook the remaining 4 eggs over medium-low heat until over easy to over medium, 3 to 4 minutes.

7. Top each waffle with 3 crisscrossed bacon strips, the scallions, and an egg.