By: Chef Laura Bonicelli
I’m not sure where I got the idea for making Potato Waffle Latkes with Green Onion in a waffle iron, but I think it may have been a Betty Crocker or Pillsbury cookbook years ago. I do remember making them in a Home-ec class. Remember Home-ec? Buy your ingredients at your favorite Farmers Market!
About Potato Waffle Latkes with Green Onion
The waffle iron cooks them perfectly, and they are much easier to manage than a waffle. A resurgence of latke waffles on Pinterest got me digging through my old recipes in my trusty blue box. My version has quite a lot of chopped green onion, which gives them a distinctive flavor. The other thing I like about this recipe is that you don’t have to turn the latkes. They are always crispy on the outside and nicely done and on the inside.
Your cooking time may vary depending on your waffle iron. Make sure it’s thoroughly heated and reheats in between batches. I love serving these with a little horseradish and applesauce. They are perfect with several of my breakfast dishes. Try them with the Caramelized Onion and Pepper Egg Sandwich, the Mexican Skillet Black Bean Hash with Eggs, the Veggie Thyme Over-stuffed Omelet for Two, or the Breakfast Frittata Cups!
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Step by Step Instructions
Potato Waffle Latke with Green Onion
Equipment
- waffle iron
Ingredients
- 1 cup sour cream -- optional
- 1/4 cup freshly grated horseradish -- optional
- =====
- 1 1/2 pounds russet potatoes -- peeled
- 1/3 cup diced green onions -- white and light green parts
- 1 tablespoon melted butter
- 1 large egg -- lightly beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon Kosher salt and pepper to taste
- =====
- 3 tablespoons melted butter -- for waffle maker
- Maldon Sea Salt
- Sour cream -- if not using topping
- Applesauce -- if not using topping
Instructions
- Heat a waffle maker. (If your maker has heat controls, set the control to medium-high heat).
- If you are making the topping, mix the sour cream and horseradish together, cover, and set in the refrigerator.
- 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.
- In the same food processor bowl, using the fitted metal blade, finely chop the green onions.
- 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.
- 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 6-10 minutes. Repeat this process for the remaining latkes. (See note on keeping them warm.)
- Sprinkle the latkes with Malden Sea Salt and serve with horseradish sour cream mixture or sour cream and applesauce.
Notes
Chef Laura Bonicelli
Nutrition
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