Steak and Eggs with Hash Brown Waffles

Clinton Kelly
Servings: 4
30 to 45 min
Part 1 of 2

All of your favorite breakfast dishes come together in this waffle meets sandwich delight. Think: hash browns, waffles, steak, and eggs.

  • Ingredients
  • step-by-step directions
Steak and Eggs with Hash Brown Waffles
  • For the Waffles:
  • 5 large Potatoes (peeled and shredded)
  • 1 cup Onion (grated)
  • 2 large Eggs
  • 1/2 cup Sour Cream
  • 3 tablespoons Butter (melted; divided)
  • Salt and Pepper
  • For the Steak and Eggs:
  • 6 large Eggs
  • 3 tablespoons Butter
  • 1 16- ounce Strip Steak
  • Chives (chopped)
  • For the Cheddar Sauce:
  • 3 tablespoons Butter
  • 3 tablespoons All-Purpose Flour
  • 1 1/2 cups Milk
  • 1/2 teaspoon Cayenne Pepper
  • 1 cup Yellow Cheddar Cheese (grated)
  • Salt and Pepper
  • For the Waffles: Place the waffle iron on about 80% heat.
  • Liberally season the potatoes with salt and let sit for 10 minutes. Add the grated onions and ring out excess moisture using a clean kitchen towel.
  • Transfer the mixture to a large bowl add the eggs and sour cream. Season with pepper.
  • Brush the hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook until the potatoes are crispy and brown, about 15 to 20 minutes.
  • While the potatoes are cooking, work on the eggs, steak and cheddar sauce.
  • For the Steak and Eggs: Heat a medium cast iron skillet over medium-high. Liberally season the pan with salt and pepper. Add the steak (using no oil) and cook for 5 to 6 minutes on the first side or until caramelized, then flip and cook on the second side for 4 to 5 minutes.  Season the second side of the steak with salt and pepper. Remove the steak from the pan and allow to rest.
  • In a medium non-stick pan, melt 3 tablespoons of butter over medium heat. Add the whisked eggs and season with salt and pepper. Use a heat-proof rubber spatula, working around the sides and bottom of the pan to agitate the eggs as they cook. Remove the eggs from the pan before the eggs are cooked completely. The last bit of wetness will continue to cook while preparing and plating.
  • For the Cheddar Sauce: Melt the butter in a medium sauce pan over medium-high. Add the flour and whisk to form a wet paste. Cook for 2 to 3 minutes while stirring. Slowly whisk in the milk. Season with cayenne, salt and pepper. Continue to stir and cook over medium heat for about 10 minutes, or until thickened.
  • Remove the pan from the heat and stir in the cheese. Adjust seasoning to taste. *The sauce can be a made a few days ahead and refrigerated until ready to warm and serve.
  • To serve, slice the steak in to 16 pieces. Cut up the potato waffles into 4 pieces. Top with sliced steak and some scrambled eggs. Dress with 2 to 3 tablespoons of cheddar sauce and garnish with chopped chives. *The waffles can be made a few days in advance and stored in the refrigerator. Reheat in the waffle iron or oven.
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