Loaded Waffled Hash Brown

Preparation

1. Step 1

   Preheat the oven to 400°F. Preheat a standard 7-inch round waffle maker on the highest setting.

   Step 2

   Peel the potatoes and shred them on the large holes of a box grater into a large bowl. Transfer to a clean cloth and squeeze to extract as much liquid as possible (discard the liquid). Place the potatoes in the bowl and add the scallions, 1¼ teaspoons kosher salt, and freshly ground black pepper to taste and stir to combine.

   Step 3

   Spray both sides of the waffle iron generously with oil. Scoop a generous ½ cup of the potato mixture onto the bottom and spread in an even layer. Close the iron tightly and cook until the potatoes are browned on the edges and cooked through in the center, 8 to 10 minutes. Transfer to the oven to keep warm and repeat with the remaining ingredients to make 7 more hash brown waffles.

   Step 4

   Meanwhile, heat a griddle or skillet over medium-low heat. When hot, spray with oil and carefully add the eggs. Top each egg with 1 tablespoon of cheddar, cover, and cook until the eggs set but are still runny, about 2 minutes.

   Step 5

   To serve, place 2 hash browns on each plate and top with an egg, scallions, a pinch of kosher salt, and freshly ground black pepper to taste.