Idaho Potato Commission

Potato Waffle Benedict

Potato Waffle Benedict

Source:
Brian Ellis
The Smith
New York, NY

Yield: 2 servings (4 eggs 4 waffles)

Ingredients:

Potato Waffle Ingredients:

2 Idaho® Russet potatoes, coarsely grated
2 tablespoons Spanish onion, coarsely grated
2 whole eggs
½ cup flour
pinch of salt and black pepper
2 teaspoons baking powder
3 poached eggs for serving

Creamed Spinach and Caramelized Onion Sauce Ingredients:

2 cups heavy cream
2 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
½ cup onions, caramelized
¼ cup Parmesan cheese, grated
salt and black pepper, to taste

Directions:

Potato Waffle Directions:

Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
To assemble, place 3 poached eggs on top of the waffles. Liberally drizzle the sauce over the eggs. Serve immediately.

Creamed Spinach and Caramelized Onion Sauce Directions:

Reduce cream by half in a large frying pan over medium heat, then add remaining ingredients, stirring until well incorporated. Keep warm until ready to serve.