teaspoons vegetable oil
cup refrigerated shredded hash brown potatoes (from 20-oz bag)
cup shredded cheddar cheese (2 oz)
cup finely chopped sliced deli ham
tablespoons sliced green onions
Heat waffle maker to 375°F or medium-high heat. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
In large bowl, mix oil, hash brown potatoes, cheese, ham and 1 tablespoon of the green onion.
Spoon potato mixture evenly onto waffle maker. Close lid of waffle maker. Bake 4 to 5 minutes or until deep golden brown and crisp. Carefully remove from waffle maker; cut in half.
Meanwhile, in nonstick 8-inch skillet, heat butter over medium heat. Break egg into custard cup, small bowl or saucer. Carefully slide egg into skillet. Repeat with remaining egg. Reduce heat to low.
Cook uncovered 4 to 5 minutes, spooning butter over eggs, until film forms over top and whites and yolks are firm, not runny. Serve egg on top of each waffle half; garnish with remaining tablespoon of green onion.
- Jazz this recipe up by substituting pepper Jack cheese for the cheddar cheese.
- Top these waffles with your favorite style of eggs, such as scrambled, fried or poached.
Serving Size: 1/2 Waffle and 1 Egg
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.