I am making breakfast for dinner today,
I'm gonna share with you guys some savory waffles
like a double-stuffed baked potato
kind of a vibe mashed up with lots of bacon
and we're gonna put an egg over on top,
so you get the egg and the bacon
and some charred green onions,
and like a double-stuffed potato waffle.
I'm like literally drooling,
I'm gonna be my own secret ingredient
in my waffles if I'm not careful.
We're gonna start by baking our bacon.
For the potato base, you can fill this up however you like,
you can add sour cream, you can
add chives, anything you like.
We are going to start with two large Russet potatoes,
or three medium, about two pounds
of potatoes for four adult servings.
We're gonna shred that, salt it,
and leave it sitting in a strainer for a few minutes,
then press as hard as you can,
get all of the liquid out of the potatoes,
then you put the starchy potatoes in a bowl,
and we're going to add a teaspoon of black pepper,
and a totally different flavor, a teaspoon of white pepper.
It's already been salted, of course,
and about a teaspoon of baking powder.
A quarter cup of sour cream, one cup of shredded cheddar,
a little bit of flour, about a quarter cup
to help that come together, and some beaten egg.
Now you mix this altogether, and the waffle iron
is on high, I like extra crispy,
extra brown waffles and this is gonna taste like
a giant crispy double-stuffed potato.
The reason I did not add chives to this,
and I always do in my double-stuffed potatoes,
is we're gonna put some chopped, charred,
grilled green onions up on top.
But if you don't want to bring out the grill pan,
of course you can just add chives
to the potato pancake itself.
Now this is really cool.
So all you gotta do is spray a little bit
of cooking spray, or rub with a paper towel,
and fill the waffle in the center of the iron
and let it be a little irregular.
See how it's right in the center?
And you get one waffle per person this way,
it's kinda oversized and it's really pretty.
Alright, so it's our breakfast for dinner,
salt and pepper on some green onions,
and we're gonna char those on our grill pan.
Of course, you could also just add chives to your waffle.
Goin' over to take our last crispy
loaded everything potato waffle out,
and now we're gonna make a little swap.
We're gonna turn the heat on the oven down,
keep the waffles crisp, and grab our bacon.
Come on, fellas.
So that comes out, this goes in.
Turn your oven down a little bit.
Alright, down here, you're going
to make the egg to go on top.
When you're cooking eggs, medium low is how it goes.
So I put a little bit of butter in the bottom of our pan,
you don't want the butter to brown
anymore than you want the egg to brown.
Crack the egg on the counter, drop it
into the pan, and leave it alone.
I cover the pan and that steam helps
cook the top of the egg, little bit of salt and pepper,
slide it out and over on top of your waffles.
I'll keep an eye on this, we're gonna grill our onions,
come on back and we'll serve this up.
(audience applauding)
When you're cooking eggs, guys, I just put one
of my little silicone toppers on the pan
to trap the steam in there, you can do
the same thing with the lid.
When you're cooking them, it's low and slow,
medium low heat and this is what I was talking about,
your egg should be this color, just the two tones.
You can cook it over hard, over medium,
over soft, John likes them just over easy.
So my work here is done.
We're going to take our waffles
which I left in the oven to keep warm,
I didn't know how to turn the oven down,
so they've been in there on 375
for the entire commercial break.
So they are super extra crispy.
Anyway, we take these beautiful,
giant, crispy potato waffles, we're gonna top them
with some of our bacon,
(audience oohs)
I know, little bit of charred green onion,
or you can add chives to the recipe itself,
one or the other, and then we slide
the egg down over the top.
(audience applauding)