17 Jul Potato Waffles
New potatoes from the farm pair well with sweet onions, garlic, and some fresh herbs in this potato waffle. It’s the perfect addition to any meal- but especially breakfast or brunch inspired dishes. Top it with a poached egg or use it as a base for eggs benedict.
Potato Waffles
Ingredients:
1 quart new potatoes (unpeeled)
1 sweet onion (bulb and greens)
3 cloves fresh garlic, minced
1 ½ tsp sea salt
½ tsp black pepper
2 eggs, beaten
¼ cup flour
1 ½ Tbsp fresh herbs, finely chopped
2 Tbsp melted butter
- Shred potatoes. Place the shredded potatoes in a cheesecloth and squeeze out excess moisture.
- Roughly chop the sweet onion and place in a food processor. Place in a fine mesh strainer and allow to drain for a couple of minutes.
- Place potatoes and onion in a large bowl. Add minced garlic, salt, pepper, eggs, flour, and fresh herbs. Mix well.
- Heat waffle iron.
- Grease both sides of the waffle iron with melted butter.
- Place ½ cup of the potato mixture on the waffle iron and cook. Once done, place the cooked waffle on a wire rack.
- Once you are done making all of the waffles, serve immediately.
- To store- let the waffles cool completely. Store in an airtight container in the refrigerator. These can also be frozen. Best if reheated in a toaster oven or air fryer.
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com