Hoppy Joe Idaho® Potato Waffles

Idaho hash brown potatoes are baked into Belgian-style waffles, and this recipe features a sloppy joe topping that sports a spicy kick and a touch of bitter from an IPA style beer.


For the Hoppy Joe

  • 2 pounds ground beef
  • 4 ounces Litehouse™ Freeze Dried Red Onion
  • 4 ounces red bell pepper, ¼˝ chopped
  • 4 ounces green bell pepper, ¼˝ chopped
  • 2 tablespoons Litehouse™ Freeze Dried Garlic
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoons cayenne
  • ½ teaspoons red pepper flakes
  • 12 fluid ounces tomato sauce
  • 2 ounces tomato paste
  • 1 tablespoon yellow mustard
  • 6 fluid ounces water
  • 12 fluid ounces IPA style beer
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce

For the Build

  • 50 each, Lamb Weston® Waffled Hash Brown
  • 4 teaspoons butter per order
  • 2 pounds smoked cheddar cheese
  • 14 ounces fried potato sticks
  • 2 ounces chives, chopped


For the Hoppy Joe

  1. Brown beef in a large sauté pan, breaking any big clumps into crumbles.
  2. Move browned meat to one side of the pan and focus the heat on the other side. Tilt the pan so that beef renderings drain to the open side and bring to a sizzle. Add peppers and lightly sear without cooking through. Add garlic, toss and sauté for 1 additional minute.
  3. Combine the veggies with the meat and add in all the seasonings through the red pepper flakes. Toss and cook for 5 minutes over medium heat.
  4. Mix in tomato sauce, tomato paste, and mustard. Add water and beer and stir to combine thoroughly.
  5. Fold in brown sugar and Worcestershire sauce. Bring to a low simmer (just before the bubbling point). Let cook and build flavor for 30 minutes. If it’s too hot and reduces too quickly, add additional water (finished mixture should be thick but not sticking together).
  6. Set in a hot holding table or cool until ready to be heated and served. If reheating, place in sauté pan and bring up to 165°F.

For the Build

  1. Place 2 teaspoons of butter on a griddle set on high heat. Add potato waffle and cook for 3 minutes, or until golden brown. Butter additional side, flip and cook for another 3 minutes, or until brown and crisp.
  2. Place waffle on a hot holding plate and mound 1 ounce of the Hoppy Joe mixture in the center, making sure the waffle is still visible.
  3. Shred the cheese over the mixture and let melt.
  4. Top with fried potato sticks and chives. Serve.
Print Recipe

Yield: 50

Chef Jason Hernandez Blade & Tine Culinary Consulting

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