Best Savory Potato Waffles 5fix Recipes

POTATO WAFFLES

Steps:

• Melt butter in a skillet over medium heat.
• Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON

Steps:

• For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
• For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
• Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
• To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.

SMOKY BACON AND POTATO WAFFLES #5FIX

Steps:

• In large skillet, cook bacon until nearly crisp. Remove bacon to paper towels to drain, reserving drippings. Chop bacon.
• Heat an 8x8-inch waffle iron with four squares. Squeeze potatoes by handfuls to wring out excess moisture. In large bowl, combine drained potatoes, 1/2 cup sour cream, egg, onion salt, and half of bacon; mix well.
• Brush hot waffle maker with bacon drippings. Evenly spread potatoes over all four squares of waffle maker. Close lid and cook for 7 to 8 minutes or until golden brown and potatoes are tender. Repeat with remaining bacon drippings and potatoes. Serve with additional dollops of sour cream and sprinkle with remaining bacon. Makes 8 side dish or 4 main dish servings.

SAVORY WAFFLES SIX WAYS

Steps:

• Start with recipe for Top Notch Waffles:
• Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
• Sesame, Scallion and Sausage
• Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
• Smoked Salmon and Chives
• Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
• Bacon and Almond
• Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
• Goat Cheese and Kale
• Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
• Chili Cornbread
• Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
• Salami-Provolone
• Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.