Whiskey Pork & Idaho® Potato Waffles

Belgian-style waffled hash browns with shredded Idaho®potatoes form the base for a crunchy slaw, whiskey BBQ pork and crispy onions—and that spells delicious.

Ingredients:

Creamy Coleslaw

  • ¼ cup sugar
  • 2 fluid ounce lemon juice
  • 2 fluid ounce vinegar
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 2 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 pound coleslaw blend

Whiskey BBQ Sauce

  • 32 fluid ounces BBQ sauce base
  • ¼ cup brown sugar
  • 3 teaspoons black pepper
  • 1 teaspoon salt
  • 6 fluid ounces whiskey

For the Build

  • 4 teaspoons butter per order
  • 50 each, Lamb Weston® Waffled Hash Brown
  • 1 pound creamy coleslaw
  • 3 pounds slow-roasted and smoked pork
  • 25 fluid ounces whiskey BBQ sauce
  • 1 pound Fresh Gourmet® Crispy Onions

Directions:

Creamy Coleslaw

  1. Whisk sugar, lemon juice, and vinegar in a mixing bowl until sugar has dissolved. Add mayonnaise, salt, pepper, and cayenne. Mix thoroughly.
  2. 30 minutes before service, add 1 cup slaw dressing to 1 pound of coleslaw blend. Mix well and hold under refrigeration until ready to use.

Whiskey BBQ Sauce

  1. Bring BBQ sauce base to a light simmer in a saucepan over medium heat. Turn down the heat and whisk in brown sugar, black pepper, and salt.
  2. Stir in whiskey and simmer for 10 minutes, stirring occasionally to keep the sauce from scorching. Once the sauce has slightly thickened, hold hot or place in a container under refrigeration to cool.

For the Build

  1. Place 2 teaspoons of butter on a griddle set on high heat. Add potato waffle and cook for 3 minutes, or until golden brown. Butter additional side, flip and cook for another 3 minutes, or until brown and crisp.
  2. Place waffle on a hot holding plate and mound ¼ ounce of the creamy coleslaw in the center, making sure the waffle is still visible.
  3. Place the smoked pork in the center of the slaw. Drizzle with 1 fluid ounce of the whiskey BBQ sauce.
  4. Top with crispy onions and serve.
Print Recipe

Yield: 50

Source:
Chef Jason Hernandez, Blade & Tine Culinary Consulting

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