Poutine Hash Brown Waffles

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Poutine Hash Brown Waffles

These crispy poutine hash brown waffles are the perfect way to start the day. Crispy potato waffles, homemade gravy, cheese curds, and a fried egg. Hello breakfast!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: hash brown waffles, poutine hash brown waffles, poutine waffles, savory waffles

Servings: servings

Author: Brandy O'Neill

Equipment

Waffle Maker

Ingredients

For waffles:

1 (20 ounce) bag refrigerated hash browns
1 large egg beaten
½ teaspoon kosher salt
½ teaspoon ground black pepper

For gravy:

2 cups beef stock
2 tablespoons unsalted butter
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons cold water
2 tablespoons corn starch

For topping:

1 cup cheese curds
4 large eggs fried

Instructions

For waffles:

Preheat waffle iron.
In a large bowl, add refrigerated hash browns, egg, kosher salt, and black pepper
Divide the hash brown mixture into 4 equal sized portions.
Add a portion of the hash brown mixture to the waffle iron and cook until crispy and brown. This will take longer than normal waffles. I popped mine open a few times to see their doneness.
Continue cooking until all waffles have been made. Depending on the size of your waffle iron you may get more than 4 waffles or less than 4 waffles. I have a double sided Belgian waffle maker.

For gravy:

While you are cooking your hash brown waffles start to prepare the gravy.
In a skillet set over medium high heat add stock, butter, pepper, garlic and onion powder. Bring to a boil.
Mix cold water and cornstarch together to create a runny mixture. Slowly pour mixture into the gravy and stir continuously. Let the mixture boil for a few minutes (keep stirring!) until thick. Remove from heat and let sit for a few minutes to thicken some more.

For topping:

Once the waffles are cooked top with hot gravy, cheese curds (the heat from the gravy should melt them) and top with a fried egg.

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