These Hash Brown Waffle Egg in the Holes with Tomato Avocado Salsa are such a delectable flavor combination! Hash Brown waffles are the base of this delightful breakfast with a fried egg in the middle. They are topped with a simple tomato and avocado salsa for one of the best breakfasts I have ever had. This flavor medley is out of this world delicious! Aren’t the colors of this dish so gorgeous too!
I have been making egg in the holes for breakfast since I was a little kid. I really wanted to share this timeless recipe with a new spin on it. This mindset led me to a lot of failed experimentation! I spent 2 different days trying to figure out how to make the perfect hash brown waffle. Oh my did I have some epic failures! Note to self…hash browns need to have some added ingredients to prevent major stickage situations! You definitely can’t just add a little egg to your hash brown and expect it to make a waffle…LOL!
After several failures, I finally got my hash brown waffle to congeal after adding a little flour, milk and eggs. After that fiasco, I decided to make these babies into egg in the holes. It worked beautifully! I just couldn’t resist adding a beautiful touch of color with a simple tomato and avocado salsa. You can always just eat this lovely hash brown egg in the hole by itself…totally delicious!
Okay, so I have to admit to something here…I am in currently in process of doing a little cocktail recipe research (think vodka, lemons, strawberries and all things fabulous). Definitely some hardcore stuff going on here…took the burn off of a rather rough work week! Working in the social services field can be such an emotional roller coaster sometimes. Yay to the weekend!
- Hash brown Waffle Mix:
- 1 lb. of frozen hash brown cubes; defrosted
- 1/3 C. Canola Oil
- 3/4 C. Milk
- 1/2 C. Flour
- 1 Egg
- Salt and pepper to taste
- Egg in the Holes:
- 4 Eggs
- 1 Avocado; cubed
- 1 C. Grape Tomatoes; halved
- 2 Tsp. Lime Juice
- 1/2 Tsp. Cilantro
- Salt and Pepper to Taste
- Optional Garnishment:
- 1/2 C. Shredded Pepper Jack Cheese
Preheat and heavily spray waffle iron with nonstick cooking spray.
Add hash browns, oil, milk, flour, egg, salt and pepper to mixing bowl and stir together.
Pour mixture onto waffle iron and cook and lightly browned.
In small bowl; add avocado, tomatoes, cilantro, lime juice, salt and pepper.
Lightly mix together and set aside.
Cut a circle in the middle of each cooked waffle (a small biscuit cutter works well).
Add waffle to a skillet lightly greased with butter; cook on Medium Heat for around 1 minute.
Flip waffle over; crack egg and place directly into the waffle hole (be careful not to break the yoke).
Cook for around 2 minutes or until egg is lightly browned; flip waffle over.
Lightly salt and pepper the top of each egg.
Continue cooking for around 2 minutes until the other side of the egg is lightly browned (don't overcook).
Remove from heat.
Top each waffle with salsa and a sprinkle of pepper jack cheese.