Got a waffle maker you’re not getting enough use out of? Try this savoury recipe and fall in love with waffles all over again! They are amazing for breakfast or brunch – filling and satisfying, and packed with the goodness of fresh herbs, eggs, and milk. What a perfect way to start your day, no matter what time it is!
Yield: Four 6-inch waffles (depends on waffle maker used)
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes per waffle
- 668 g / 3 medium russet/baking potatoes, peeled and grated
- 28 g / 2 tbsp Crystal margarine, melted
- 12 g / 3 tbsp fresh chives, finely chopped
- 3 g / 1 tbsp fresh thyme, finely chopped
- 42 g / ⅓ cup all-purpose flour
- 8 g / 1 ¼ tsp salt
- 1 g / ½ tsp cayenne pepper
- 1 g / ¼ tsp baking soda
- 4 eggs
- 30 ml / 2 tbsp milk
- Preheat waffle iron on medium-high heat. With a pastry brush, lightly grease the waffle iron with Crystal margarine.
- Place the peeled and grated potatoes in a colander and rinse well with cold water. Drain as much as possible. Place grated potatoes on paper towels or a clean kitchen towel and pat dry.
- Place the potatoes into a bowl, toss with the melted Crystal margarine until well coated. Sprinkle in the chives and thyme, and toss again.
- Whisk together the all-purpose flour, salt, baking soda, and cayenne pepper until combined. Mix the dry ingredients into the potatoes.
- Whisk together the eggs and milk. Pour the wet ingredients into the potato mixture and mix until just combined.
- Place about ½ cup of the batter onto the middle of the preheated waffle iron. Close lid. Cook for 6 to 8 minutes or until the waffle iron is no longer steaming (or follow the manufacturer’s instructions).
- Place into the oven to keep warm.
- Serve waffles with sour cream or greek yogurt. Sprinkle with more chives.
- Preheat oven to 250°F (121°C). Place a baking sheet lined with parchment paper into the oven while it preheats. As each waffle is finished cooking, place into the oven, onto the hot pan to keep warm and crisp until all waffles are done.
- Serve with smoked salmon or sauteed kale or spinach for a heartier breakfast or brunch.