Mexican Scramble on Hash Brown Waffles is always a winner. Topped with smoky salsa and avocado, a scrambled egg classic is twisted with a Mexican flare. If you’re looking for a great brunch recipe, this is it!
This is a great way to use your waffle iron and just a little bit different than the usual French toast or pancakes.
HOW TO MAKE MEXICAN SCRAMBLE ON HASH BROWN POTATO WAFFLES
SUBSCRIBE TO MY YOUTUBE CHANNEL FOR MORE RECIPE VIDEOS! (IT’S FREE!)
I love to make this for Dad on Father’s Day, but I’m sure over-night guests would love it just as much!
What makes this recipe super easy is using store-bought ingredients for the hash brown potatoes and salsa. It saves time and allows you to spend more time around the table with family and friends.
HERE’S HOW TO MAKE THE PERFECT SCRAMBLED EGGS AND HASH BROWN WAFFLES:
Step 1: Make the Hash Brown Waffles
While your waffle iron is warming up, begin making the hash brown waffles. Make sure your waffle iron is set on a high setting in order to cook the hash browns thoroughly. On my waffle iron, it’s about a 5 or a 6 heat setting.
Add hash brown potatoes to a mixing bowl. I always purchase plain and unseasoned as I season the recipe as I go.
Add finely grated cheddar cheese, salt and pepper.
I add a little hot sauce for some kick! If you aren’t a fan of hot sauce, you can leave it out or only add half of the measurement.
Add two eggs to the mixture and combine.
Next, coat your waffle iron with vegetable or olive oil. I like to use a brush for this step so the oil gets in all the nooks and crannies of the waffle iron. We don’t want the potatoes to stick and fall apart!
Then, drop some of the hash brown mixture into the individual squares of the waffle iron.
Close the iron just as you would when making waffles.
We want to allow the hash browns to cook a little longer than regular waffles – about 5 minutes.
When the “waffles” are done, you will see golden-brown, toasted, cheesy, hash brown waffles! Beautiful!
Pop them in a 300F (150C) degree oven while you prepare the eggs.
Step 2: Make the Scrambled Eggs
This recipe makes enough for 6 people, so if you need to cut down the waffles or scrambled eggs you can easily cut this recipe in half or quarters.
What is a serving size of scrambled eggs?
Two eggs, scrambled will make about a 1/2 cup of scrambled eggs. It may be easier to measure in half cups when deciding how many eggs to use for each serving.
Add the eggs to a mixing bowl, along with a small amount of water and whisk until scrambled.
Tip: I’ve found adding a tiny bit of water to my eggs prevents drying and creates a pretty scramble – even more so than milk.
Melt butter in a skillet over medium heat, and pour in the eggs. Using butter instead of a spray or oil keeps the eggs from sticking to the pan.
Tip: Keeping the eggs over a low heat is the secret to a super fluffy scrambled egg!
Run a silicone spatula around the rim of the pan to keep the eggs from sticking. Continue to gently scramble until eggs are done. Remove from the heat.
Step 3: Plate the Hash Brown Waffles and Scrambled Eggs
Now that the waffles and eggs are ready for serving, place a waffle in the center of a plate and top with scrambled egg, salsa, sliced avocado and finish with freshly chopped cilantro.
Tip: I love to use a smoky-style salsa. Store-bought is just fine for this recipe!
PLEASE LET ME KNOW IF YOU MAKE THIS RECIPE
BY LEAVING A RATING AND REVIEW BELOW!
- 2 cup (475 ml) shredded hash brown potatoes
- 1 cup (240 ml) finely grated cheddar cheese
- 1/2 tsp (2.5 ml) salt
- 1 tsp (5 ml) hot sauce (1/2 tsp (2.5 ml) if you don’t want these too spicy
- 2 eggs
- 10 eggs
- 1 tbsp (15 ml) water
- 2 tbsp (30 g) butter
- salt & Pepper
- 2 slices Avocado per person
- Cilantro, freshly chopped
- Smokey salsa
- Pre-heat waffle iron to highest setting. Mix up waffle ingredients. Brush generous amount of olive oil on iron. Scoop out ½ cup (120 ml) of mixture spread in iron. Bake for 4-5 mins until golden brown. Transfer to a cookie sheet and keep warm in the oven at 300F (150C).
- Mix eggs with water. Melt butter in a non-stick skillet until sizzling, add eggs and turn flame down to low. Gently scramble allow eggs to remain still and cook in between motions. Once large curds form, turn off flame and continue to cook until desired doneness.
- Plate potato waffle on plate, top with a scoop of eggs, season with salt and freshly cracked pepper. Spoon over salsa, add 2 avocado slices and top with freshly chopped cilantro.