Easy Hasselback waffle potatoes with fried egg on top.
The Deets
Hasselback potatoes originated in Sweden and it’s when the potato is cut part of the way through into small slices. The bottom stays in tack while the top looks like a fan. Whether served as a side dish or as the star of your brunch spread, these potatoes are guaranteed to wow your guests!! The crispy outside and flavorful inside is what potato dreams are made of. This is the perfect comfort brunch during the fall or winter to keep you fueled up and feeling cozy all day long.
Make it Mini
Welcome to part 5 of “Make It Mini” which is a series that reimagines trending recipes using Le Creuset mini cocottes. Next up is a take on the Hasselback waffle potatoes. The potato fits perfectly inside the mini cocotte making this an ideal personal brunch! This is the ultimate breakfast potato and it’s topped with a parmesan sunny side egg 👌🏼👌🏼 Each bite is full of a herby and garlicky sensation! Be sure to check out my other recipes in my “Make it Mini” series. Each recipe in the series has a fun twist on popular recipes, but in a mini version 🙂
Hasselback waffle potatoes with Le Creuset
Ingredients
- 1 Hasselback potato
- 1/2 stick Butter
- 3 tbsp Parsley, chopped
- 1/4 cup Parmesan cheese
- Red pepper flakes
- 1 Egg
- Salt/pepper
The garlic confit
- 1 head Garlic
- 1 cup EVOO
- 2 sprigs Rosemary
- Sea salt/pepper
- Red pepper flakes
Instructions
- Preheat oven to 250 and make the garlic confit by peeling garlic cloves and adding to your mini cocotte. Add enough olive oil to cover the cloves and season with red pepper flakes. Bake for 2 hours.
- Peel potato and cut a piece that is about the size of your cocotte. Arrange your potato between to chopsticks and make slices down the potato. Turn the potato 90 degrees and repeat (see video for details on this part). You should have a checkered pattern.
- Make your garlic butter by combining melted butter, as much of the garlic confit as you want, parmesan, chopped parsley, red pepper flakes, salt and pepper.
- Add a little sauce to the bottom of your cocotte and place potato inside. Add sauce to potato, making sure to get it inside the slices*
- Add lid and bake for 20 min. Remove and add more sauce to potato. Return to over this time with the lid removed and bake for another 20 min. Remove and add sauce one more time and bake for about 5-10 min depending on how crispy you want the potato.
- Meanwhile add oil/butter to a pan and cook your egg. Add a little grated parmesan while it’s cooking. Cook to your likeness and then remove.
- Season potato with salt and then top with egg. Enjoy!
