Cheddar Cheese Hash Brown Waffles with Fried Eggs
Roasted Peppers and Zucchini Wedges
Ingredients
- 1 (30-oz) pkg frozen hash browns, thawed
- 8 large eggs
- 2 cups freshly shredded Cheddar cheese
- 1 tsp garlic salt
- 1 tsp pepper
Instructions
- Place hash browns between layers of paper towels; roll up, and squeeze liquid from potatoes.
- Lightly beat 2 eggs.
- Combine hash browns, eggs, cheese, garlic, salt and pepper in a large bowl.
- Preheat waffle iron according to manufacturer's directions.
- Spray both sides of iron with cooking spray.
- Spoon about 1 cup potato mixture onto waffle iron; close and cook 5 minutes or until browned and crisp.
- Repeat procedure with remaining potato mixture.
- Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat.
- Fry 6 eggs, in batches, to desired doneness. Serve fried eggs over waffles.
Side Dish Ingredients
- 1 large red bell pepper, cut into 2-inch pieces
- 3 large zucchini, cut lengthwise into wedges
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Toss red peppers and zucchini wedges, oil, salt and black pepper on a rimmed baking sheet.
- Bake 20 minutes or until tender, stirring once.
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