Potato Waffle with Scrambled Eggs

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Johnson, chef at a local diner. The potato waffle can serve as both a side dish and a snack, replacing traditional toast or, in this case, potato pancakes. You can top it with whatever you like; in this instance, it's a breakfast option with eggs and avocado.

Ingredients

Potato - 5.6 oz
Milk - 1 fl oz
Butter - 0.5 oz
Chicken Egg - 4 pieces
Wheat Flour - 1.1 oz
Vegetable Oil - 0 fl oz
33% Cream - 1 fl oz
Salt - to taste

Step by Step guide

Step 1

Prepare the waffle. Peel the potatoes and boil them until tender. Drain the water, transfer the potatoes to a colander, and shake to dry them thoroughly and release the steam.

Step 2

Transfer the potatoes to a bowl, add milk and butter, blend until smooth, crack in 1 raw egg, add flour, season with salt, and mix until well combined.

Step 3

Place the prepared potato dough in the waffle maker and cook for 5 minutes.

Step 4

Prepare the scrambled eggs. Crack the eggs into a bowl, add cream and salt, and whisk until smooth.

Step 5

Pour a little vegetable oil into a hot skillet. Add the eggs to the skillet and immediately remove from heat, stirring continuously until a creamy egg mixture forms.

Step 6

Place the scrambled eggs on the potato waffle and add your preferred toppings – the chef recommends slices of lightly salted salmon or roast beef, as well as avocado slices.