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Use your waffle iron to make this easy recipe from culinary producer Jeanette Donnarumma for ham, egg + cheese hash brown waffles, perfect for breakfast, lunch or dinner.
She likes to serve with ketchup at breakfast and for a brunch/dinner vibe, she recommends serving with an arugula and apple salad dressed with lemon juice and EVOO.
Want more recipes that will do the trick for breakfast, lunch or dinner? Check out the Zakarian family's Breakfast Fried Rice, Matthew Smith's Soufflé Pancakes with Blueberry Jam and Rach's Bagel Lab recipes: Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto and Warm Artichoke and Spinach Bagels.
- One 16-ounce bag frozen shredded hash browns, thawed
- 2 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper, to taste
- Olive oil cooking spray
- 4 eggs
- 4 slices deli-sliced sharp cheddar cheese
- 4 slices deli ham
Preheat a 4-square waffle iron to medium.
Place the hash browns in a bowl. Add olive oil, salt and pepper and mix to combine.
Spray the waffle iron with cooking spray. Place ⅓ cup hash browns into each of the 4 squares. Crack an egg over each hash brown and poke the yolk. Top with a slice of cheese, followed by a slice of ham, then divide the remaining hash brown mixture on top and close the waffle iron.
Cook until brown and crispy, 13 to 15 minutes. Turn off waffle iron and let waffles set up for about 2 minutes before removing with a spatula.
Serve with ketchup, if desired, or salad.