Description
A fun twist on the classic! Crispy hash brown waffles replace bread in this cheesy, meaty sandwich.
Ingredients
Units
Scale
- 4 tbsp butter
- 1/4 cup flour
- 1 cups (240 ml) milk
- 1/4 tsp kosher salt
- 1/4 tsp freshly grated nutmeg
- 2 lbs (907 g) frozen tater tots
- 8 slices (170 g) black forest ham
- 1 cups (240 ml) grated Fontina
- chives
Instructions
- Cover waffle iron with non-stick spray. Place tater tots on the waffle iron as close together as possible. Cook until browned, about 5-7 minutes.
- To make béchamel sauce:
- In a saucepan over medium heat, melt butter. Add flour and whisk to combine. Continue to cook and whisk until the mixture turns dark golden, about 6-7 minutes.
- Stir in milk and continue to whisk until smooth and the mixture thickens, about 7-10 minutes.
- Transfer the béchamel sauce to a shallow dish and set aside to cool. Place a piece of plastic directly on the surface.
- Assembly:
- Heat oven to 425°F (218°C).
- Portion out half of the béchamel sauce and spread it evenly among 4 waffles.
- Place the waffles, béchamel sauce side up, onto a wire rack-lined baking sheet; layer with ham and half of the cheese.
- Top with the remaining waffles and spread the remaining béchamel sauce on top. Sprinkle the remaining cheese on top.
- Bake until the cheese is browned and bubbly, about 10-15 minutes.
Notes
- For perfectly crisp hash brown waffles, ensure your waffle iron is preheated and lightly oiled.
- If Fontina isn’t available, Gruyère or another nutty cheese makes a delicious substitute.
- To reheat leftovers, bake at 350°F (175°C) for 10-15 minutes until heated through and cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
- Cholesterol: 80