Hash Brown Waffle with Poached Eggs, Proscuitto & FL Tomato Salad
Hash Brown Waffle
2 each russet (baking) potatoes: about 10 ounces peeled and shredded
2 tbsp. butter; unsalted, melted
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Non-Stick Cooking Spray
1. Preheat waffle iron. If it has temperature controls, set it to medium.
2. Squeeze shredded potato with a towel until it’s as dry as possible.
3. In a mixing bowl, combine shredded potato, melted butter, salt, and pepper.
4. Spray non-stick spray on both surfaces of the waffle iron.
5. Place shredded potatoes into waffle iron, over-stuffing it a bit and spreading out the potatoes to cover all of the surfaces, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot).
6. Continue cooking potatoes for 3-5 minutes longer (depending on how hot the iron is). The best way to tell they are done is when there is no longer any steam coming from the iron. They are ready when the potatoes are golden brown all over.
2 whole eggs
1 tbsp. olive oil; divided
Kosher Salt & Ground Black Pepper for Seasoning
Plastic Food Wrap
1. Bring a small pot with 2 quarts of water to a boil.
2. Meanwhile, line a small bowl with plastic wrap.
3. Add half of the olive oil (about 1 tsp.) to the plastic wrapped bowl.
4. Crack 1 whole egg into the bowl. Carefully pull the plastic wrap up to wrap the egg, twisting the top to form a little packet. Tie the plastic in a knot or secure with butchers twine.
5. Repeat the process for as many eggs as you’d like.
6. Carefully drop the eggs into boiling water for 3 minutes for a soft poached egg, 5 minutes for a hard poach.
7. Remove the eggs from the water with a slotted spoon and place on a towel. Using scissors, cut the knot of the plastic and slide out the egg. Enjoy!
8. These eggs can be wrapped up to 2 days in advance and kept in the refrigerator. Get creative and add cheese, spices, flavored oil, etc. to make your eggs unique!
FL Tomato Salad:
8 ounces ripe FL tomatoes; any size will do
1 tsp. kosher salt or sea salt
freshly ground black pepper
1 tsp. sherry vinegar or any vinegar you prefer
1 tbsp. extra virgin olive oil
1. In a small mixing bowl, place all of the ingredients and toss well.
2. Place your hash brown waffle on a plate, topped with a poached egg, some prosciutto if you’d like and finish with the tomato salad.