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Dairy
Easy
50 Minutes
Diets 
Breakfast flavors can be enjoyed any time of the day! Personally, I love a little sprinkle of hot sauce on my eggs, but feel free to skip it or use everything bagel seasoning instead.
1 and 1/2 pounds russet potatoes, peeled
1 medium onion
2 tablespoons margarine, melted
1 egg
1 tablespoon all-purpose flour, such as Glicks
1/2 teaspoon kosher salt
1 cup shredded cheddar cheese
Gefen Olive Oil or butter, 2 tablespoons per egg
4 eggs
kosher salt, to taste
freshly ground Gefen Black Pepper, to taste
fried eggs
chopped herbs (such as cilantro and parsley)
Preheat the waffle iron while you make the waffles.
Grate the potatoes. Place them in a cheesecloth or mesh soup bag and squeeze out as much liquid as possible. Transfer to a bowl.
Grate the onion and add it to the bowl. Add the margarine, egg, flour, and salt. Mix well.
Fold the cheese into the potato mixture.
Grease the waffle maker really well with oil spray. Add some potato mixture and cook until golden on both sides. Repeat until all potato mixture is used. Set waffles aside or keep warm in a 200-degree-Fahrenheit oven until ready to serve.
In a skillet, heat two tablespoons oil or butter over medium heat. Break an egg into a small bowl or ramekin. When the fat is hot but not smoking, slide the egg into it. When the egg white is opaque, tilt the pan slightly and use a spoon to scoop up some of the fat and spoon it back over the egg white. Repeat for about two minutes, or until the white is firm.
Spoon some fat over the yolk until it is as runny or firm as you like. Transfer the egg to a plate and season with salt and pepper. Repeat with remaining eggs.
Top latke waffles with fried eggs, hot sauce, and chopped herbs.
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