All the texture you look for in a waffle, crispy on the outside but fluffy on the inside. These waffles are loaded with cheddar cheese, chives and smoky bacon. An incredible dish that you can feature at your next brunch or breakfast.
1/2 pound Applewood smoked bacon, thick cut
2 pounds Frozen shredded potatoes, unseasoned
2 each Large eggs
3 Tablespoons Quinoa Flour
1 Teaspoon Kosher salt
1 Teaspoon Baking Powder
3/4 cup plus 1/2 cup for topping Shredded Cheddar Cheese
2 Tbsp. plus more for brushing waffle iron Unsalted butter
2 Tablespoons Rendered bacon fat
1/4 cup; plus 1/4 cup for topping Chopped Chives
Prep Time: 20min | Cook Time: 20min
Preheat oven to 200 degrees.
Cook bacon in a skillet over high heat until crisp – about 5-6 minutes. Set bacon aside and reserve the rendered fat. When bacon is cool, roughly chop.
In a large bowl, combine shredded potato, beaten egg, quinoa flour, salt, baking powder, shredded cheddar, melted butter, bacon fat, and chopped chives until well combined.
Scoop one fourth of the batter into a waffle iron set to the highest heat. Cook 10-12 minutes until golden brown and crispy. Hold waffles in the preheated oven.
Assmeble the waffles: serve a hot waffle topped with 2 tbsp. Potato Butter, chives, bacon bits and cheddar cheese.
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