Those potato and scallion breakfast waffles are my new obsession when I’m looking for a savoury breakfast that can keep me energised for the next hours without being too heavy. I took the habit to make waffles quite regularly, which are most of time savoury and with everything crossing my mind: chia curry waffles, sweet potato waffles, Challah waffles – from Molly’s cookbook “Molly on the range” -,… I particularly like to opt for purée instead of flour, as it brings way more taste and makes lighter waffles.
I may live in Germany for already 1 year and half, my potato consumption has never been so low – should we talk about the paradox right now? -, like…I might have not bought potatoes more than 4 or 5 times ever since. In spite of my passionate romance with Kartoffelknödel – kind of mashed potato balls or slices that are soft inside and slightly crusty outside – and Kartoffelpuffern – aka Röstis -, the habit to buy potatoes just came back a few weeks ago. The most plausible reason that could explain this potato neglect – so sad, right? – is most likely my deep laziness and lack of patience when it comes to wash, peel and prepare them every time.
Thus, I have the annoying habit to let my potatoes rot in a corner from the day I decide to buy some, then to realise way too late that my poor lil’ potatoes turned totally rumply and covered by a tuber blanket. Oopsie! As I don’t do things by half, I usually like to go the same way with sweet potatoes. Double oopsie. The sadness of this habit is even more deep as I love both of those roots.
Those potato and scallion breakfast waffles are relatively light as they don’t contain any fat agents, as well as just enough flour to go with the egg and give a bit of structure to the batter. One more reason to top those waffles with some cheese or an extra egg! If you want your waffles crunchy, feel free to grease a bit your waffle iron before to add the batter – mine doesn’t stick to the waffles, so I technically don’t need to put any -. You can simmer the potatoes and prepare the batter the day before, so that you don’t need more than 10 minutes to get your potato and scallion waffle breakfast!
- 150g potatoes
- 50mL chicken broth
- 1 egg
- 1 spring onion
- 2tbsp flour
- A pinch of salt
- Saint-Maure cheese
- 1 egg / portion
- Seeds & herbs of your choice
- 1. Prepare the waffle batter: in a pan, boil potatoes in slightly salted water for about 20 minutes. Stop cooking and drain them when tender.
- 2. Preheat waffle iron. In a bowl, mash potatoes with a fork. Add egg, minced spring onion, flour and chicken broth. Mix the whole until complete incorporation. Season if needed.
- 3. Pour 2 tablespoons into the waffle iron and bake for about 5 minutes each potato waffle, until it gets a nice golden color. Arrange waffles in 2 plates, then top each with a few Saint-Maure cheese slices and one fried egg. Sprinkle with some seeds and freshly minced herbs of your choice. Eat warm.