Potato Waffle Benedict


Potato Waffle Ingredients:
  • 2 Idaho® Russet potatoes, coarsely grated
  • 2 tablespoons Spanish onion, coarsely grated
  • 2 whole eggs
  • ½ cup flour
  • pinch of salt and black pepper
  • 2 teaspoons baking powder
  • 3 poached eggs for serving
Creamed Spinach and Caramelized Onion Sauce Ingredients:
  • 2 cups heavy cream
  • 2 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
  • ½ cup onions, caramelized
  • ¼ cup Parmesan cheese, grated
  • salt and black pepper, to taste


Potato Waffle Directions:
  1. Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
  2. Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
  3. To assemble, place 3 poached eggs on top of the waffles. Liberally drizzle the sauce over the eggs. Serve immediately.
Creamed Spinach and Caramelized Onion Sauce Directions:
  1. Reduce cream by half in a large frying pan over medium heat, then add remaining ingredients, stirring until well incorporated. Keep warm until ready to serve.
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Yield: 2 servings (4 eggs 4 waffles)

Brian Ellis
The Smith
New York, NY

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