Where on earth did the weekend go?! Between Friday and Monday eve, my marathon social calendar left very little time for rest, let alone cooking.
One of my personal goals this year is to qualify to run the New York city marathon in 2018. I have a few races lined up back to back, and because of that I’m on a fairly balanced diet of greens and proteins. As you can imagine, running makes you want to eat more and, honestly, chicken and spinach just wont cut it anymore. As a countermeasure to ensure I don’t bubble over from being “Hangry,” I look forward to weekends because I can have a cheat meal here and there.
This weekend however, I was craving potatoes and eggs and wanted a heartier breakfast. Instead of making typical hash browns and scrambled eggs, I decided to remix my meal for a new take on hash browns that doubles as a gourmet breakfast and would very well work for a group brunch! Here’s my take on hash browns and eggs.
Ingredients
2 cups of freshly grated potatoes
1 cup of grated cheddar cheese
4 large eggs
2 tablespoons of Salsa
1 small – medium Avocado
Instructions
This recipe comes together fairly quickly, so as per usual we’re going to be doing things in tandem.
Turn on your waffle iron and preheat on medium-high heat. Wash, peel and grate two large potatoes, this will make for two cups grated. You will need to squeeze out as much water as you can from the potatoes and you can do this by putting the grated pieces in a nut milk bag or sieve and ringing/squeezing out the liquid. Once done the bag should be fairly dry and a lot lighter than what you had before.
Set shredded potato in a bowl and add in your cup of cheddar. Whisk the two eggs and season with some salt and pepper. You can also add in any other spices you’d like to help flavor your potatoes a bit, but remember nothing too overwhelming. Combine the eggs with the grated potatoes and cheese and mix until just combined.
Your waffle iron should be done preheating, at this point lightly grease it with some olive oil or cooking spray. Take one cup of your mixture and spread out evenly onto the waffle iron and cook for about 10 mins or until you get a crispy browned top. 
As the potatoes cook, fire up a skillet on low heat. Add in a tab of butter and whisk the remaining two eggs. Here’s a tip: adding a tablespoon of water makes the eggs fluffier! Pour the eggs into the pan and slowly stir in a circular motion, forming curds that layer into themselves. Low and slow is the best way to make moist and fluffy scrambled eggs.
Your hash should be done at this point so take your waffle off the iron and begin to plate. Layer your eggs on top, drizzle your salsa and garnish with an Avocado slice. Voila! Perfect hash browns to satisfy any weekend cravings.
The post Runner Remix Breakfast: Hash Brown Waffles And Eggs appeared first on MadameNoire.