Potato Waffle Latke with Green Onion
AustrianGerman

Potato Waffle Latke with Green Onion

The first time I made hashbrowns in a waffle maker, I was probably about 12 years old. Later, I adapted my favorite latke recipe and came up with this.

By Chef Laura Bonicelli

green onionspotatoes

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

4 servings

Ingredients

  • 1 cupsour cream -- optional
  • 1/4 cupfreshly grated horseradish -- optional
  • 1 1/2 poundsrusset potatoes -- peeled
  • 1/3 cupdiced green onions -- white and light green parts
  • 1 tablespoonmelted butter
  • 1 large egg -- lightly beaten
  • 1 tablespoonall-purpose flour
  • 1 teaspoon Kosher salt and pepper to taste
  • 3 tablespoonsmelted butter -- for waffle maker
  • Maldon Sea Salt
  • Sour cream -- if not using topping
  • Applesauce -- if not using topping

Nutrition Facts

Per Serving (serves 4 servings)

Calories260
Total Fat13g
Cholesterol71mg
Sodium125mg
Total Carbohydrates33g
Dietary Fiber2g
Sugars1g
Protein5g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Heat a waffle maker. (If your maker has heat controls, set the control to medium-high heat).

  2. 2

    If you are making the topping, mix the sour cream and horseradish together, cover, and set in the refrigerator.

  3. 3

    Grate the potatoes with the medium-grater disk of your food processor or grate with a box grater using the medium grate. Place the grated potatoes on paper towels and roll and squeeze gently to remove the excess liquid.

  4. 4

    In the same food processor bowl, using the fitted metal blade, finely chop the green onions.

  5. 5

    Put the potatoes in a bowl and add the green onions, butter, egg, and flour. Mix, using a fork. Season with salt and pepper and mix again.

  6. 6

    Brush the waffle-maker top and bottom grates with melted butter. Use a heaping 1/3 cup of potato mixture for each latke. Place the 1/3 cup of the mixture in each section of the bottom grate of your waffle maker; spread the mixture out with the measuring cup's bottom. Close the waffle maker and cook for . Repeat this process for the remaining latkes. (See note on keeping them warm.)

  7. 7

    Sprinkle the latkes with Malden Sea Salt and serve with horseradish sour cream mixture or sour cream and applesauce.

Chef's Notes

Copyright: Chef Laura Bonicelli