Ingredients
- 3 pounds russet potatoes, peeled and shredded (about 6 cups)
- 4 tablespoons butter, melted
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon minced chives, plus more for serving
- 1 teaspoon minced rosemary, plus more for serving
- 1 teaspoon minced thyme, plus more for serving
- 1 tablespoon olive oil, plus more for cooking waffles
- 1 pint cherry tomatoes
- 8 fried eggs
Preparation
Heat waffle iron to medium-high.
Working in batches, place shredded potatoes in a large, clean dish towel and use to squeeze excess liquid from potatoes. Transfer potatoes to a large bowl. Add butter, salt, pepper, garlic powder, onion powder, chives, rosemary, and thyme; toss to combine.
Brush waffle iron with oil. Add potatoes to iron (about 2/3 cup per 4-inch waffle) and close, pressing down as potatoes cook. Cook until crispy and cooked through, about 20 minutes. Repeat until all potatoes are used.
Heat 1 tablespoon oil in a large skillet. Add tomatoes and cook, shaking pan occasionally, until beginning to burst.
To serve, place a fried egg on a potato waffle and top with tomatoes and herbs.
To make Ice Cube Mimosas: Fill ice trays with a variety of seasonal fruits. Top with your choice of juice, such as lemonade and pomegranate, and freeze overnight. Place a fruit ice cube in each glass and top with Champagne.
