This is my latest and greatest obsession; savory shredded potato waffles topped with sour cream, smoked salmon and scallions. As if breakfast could not get any better, or truthfully, more effortless. I’m talking, crispy, buttery potatoes, made in minutes in a standard waffle maker, garnished like a baked potato, with sour cream and green onion and finished with salty smoked fish. Think of this lovely dish as a modern take on a potato latke, and a combo most Jews I know have been eating together for decades. This dish is perfect for Hanukkah, but the truth is, you don’t have to be Jewish to love it or make it.
For Mother’s Day one year I received a double waffle maker from my husband and kids. I will admit, I was a bit resistant about using this “gift,” which I think the rest of my family really wanted, and wanted me to want. I say this because I’m not a huge waffle person. Don’t get me wrong, I like waffles, but because I’m more of a savory person, I don’t crave waffles like my kids do. That said, I have embraced my waffle maker over the years and am super pleased with the waffles it can churn out on a Sunday morning in no time at all.
I’m dropping this recipe in advance of the Festival of Lights later this week. I’ll be the first to admit, no one makes latkes every night and this potato waffle is a fun, easy-to-make sub for Hanukkah’s most notable dish. Potato waffles can also be served for breakfast, brunch, as an appetizer, or as a side dish, in leu of any more traditional potato dish, alongside anything you can think up, from chicken to beef.
When time allows, I will often make my own gravlax and top these savory waffles with that instead of smoked salmon which is a nice alternative. But if you don’t like the thought of that, no worries, a store bought smoked salmon does the trick just as well.
Savory Potato Waffles With Smoked Salmon
Ingredients
- 2 pounds Idaho potatoes—peeled, shredded and squeezed dry
- 2 large eggs, lightly beaten
- 3 Tablespoons all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup shredded mild cheddar cheese,
- 3 Tablespoons unsalted butter, melted, plus more for brushing
- 1/4 cup chopped scallions
- Sour cream, for topping
- 8 ounces sliced smoked salmon, for topping
Directions
- Step 1 Heat an 8-inch waffle iron.
- Step 2 In a large bowl, add the shredded potatoes, eggs, flour, salt, baking powder, cheese and 3 tablespoons of butter.
- Step 3 Using a pastry brush, lightly brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat the above process with the remaining potato mixture. To serve, slice in quarters, top with sour cream, sour cream and smoked salmon.
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