Idaho Potato Waffle Benedict

Potato Waffle Benedict

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Brian Ellis The Smith New York, NY

IPC

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
  • 1/2 cup onions, caramelized
  • 1/4 cup Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

Potato Waffle Directions

  1. Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
  2. Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
  3. 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:

  1. 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.

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