SERVES 8
1 (30-oz.) pkg. frozen shredded hash browns, thawed
1 1/2 cups matchstick carrots (from 1 [10-oz.] pkg.)
3/4 cup thinly sliced large scallions (about 3 large)
2 Tbsp. cornstarch
1 1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 cup, plus 2 Tbsp. canola or peanut oil, divided, plus more for waffle iron
2 1/2 tsp. kosher salt, divided
8 large eggs
4 oz. feta cheese, crumbled (about 1 cup)
1/4 cup finely chopped fresh herbs (such as dill, chives, and mint)
1. Preheat a 4-square Belgian waffle iron to medium and an oven to 200°F. Squeeze out any excess moisture from thawed hash browns, and place in a large bowl. Add matchstick carrots, scallions, cornstarch, garlic powder, black pepper, 1/2 cup of the oil, and 2 teaspoons of the salt; toss to coat.
2. Lightly brush preheated waffle iron with oil. Scoop about 2/3 cup hash brown mixture into each well, spreading in an even layer.
3. Close appliance tightly, and cook until golden and crispy, 15 to 17 minutes. Gently transfer cooked hash browns to a baking sheet; keep warm in preheated oven. Brush waffle iron with oil; repeat procedure with remaining hash brown mixture.
4. While second batch of hash browns cooks, heat 1 tablespoon of the oil in a medium nonstick skillet over medium. Crack 4 of the eggs into skillet, and sprinkle with 1/4 teaspoon of the salt. Cover and cook until desired degree of doneness (2 to 3 minutes for over easy). Repeat with remaining 1 tablespoon oil, 4 eggs, and 1/4 teaspoon salt.
5. Top each hash brown with a cooked egg; sprinkle evenly with crumbled feta and fresh herbs. Serve immediately.
RECIPE: JULIA G. LEVY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELYphotograph by VICTOR PROTASIO
