Once you make hash browns in a waffle iron, you’ll never want to make them any other way. The waffle iron gives you so much surface area for crisp golden edges without needing a ton of oil. Topping them with runny eggs and cheese takes them to the next level.

　　Note: If you don’t have a waffle maker and you need loaded hash browns now, you can cook them in batches in a hot cast-iron skillet over medium-high heat until the bottom is browned, carefully flipping with a spatula, 8 to 10 minutes on each side.

　　This recipe was excerpted from ‘Skinnytaste Simple' by Gina Homolka. Buy the full book on Amazon. Get more recipes for brunch this weekend→

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What you’ll need

　　Chevron

　　Chevron

　　7-Inch Waffle Maker

　　$36 At Amazon

　　Box Grater

　　$17 At Amazon

　　Avocado Oil Spray

　　$5 At Amazon

　　

Ingredients

Serves 4

　　2 lbs. Yukon Gold potatoes (about 4 potatoes)

　　4 scallions, thinly sliced, plus extra for garnish

　　1¼ tsp. kosher salt

　　Freshly ground black pepper

　　4 large eggs

　　4 Tbsp. shredded cheddar cheese

　　

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.

　　Excerpted from Skinnytaste Simple copyright © 2023 by Gina Homolka. Photographs copyright © 2023 by Eva Kolenko. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Amazon or Penguin Random House.