Just about a month ago, a potato made the news. More specifically, a photo of a potato made the news. The little spud was still crusty with dirt and had a tendril of root attached. Shot with a black backdrop, the perfectly lit russet was striking enough to pull in well over one million dollars.
That, my friends, is potato love. While I’m sure I’ll never be able to adorn the walls of my humble abode with expensive root vegetable photography, I am proud to admit to my love for potatoes. Red or yellow, Yukon or russet, fingerling or petite, I embrace them all.
One of the reasons I include potatoes so often at our table, is for their nutritional benefits. Baked potatoes disappear in record time when I serve them. Considering that they have more vitamin C than a tomato or sweet potato, two foods not high on my loved ones lists, I call that a win. I also like the fact that potatoes have more potassium than bananas and don’t go from yellow to black in a matter of a few days.
Print
Potato Waffle Eggs Benedict
- Total Time: 40 minutes
- Yield: 2 servings
Description
The perfect brunch or breakfast in bed, let your hollandaise sauce drip over an egg and into the perfect waffled squares of a savory potato cake.
Ingredients
Potato Waffle
- 1 large russet potato (peeled and shredded)
- 1/2 teaspoon finely chopped fresh rosemary
- 1 clove garlic (finely chopped)
- 1/4 cup onion (finely chopped)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter (melted)
Hollandaise Sauce
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup butter
Ham Steak
- 1 ham steak
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tablespoon cider vinegar
Poached Eggs
- 3 quarts water
- 1 tablespoon vinegar
- 2 teaspoons salt
- 2 large eggs
Instructions
For the waffle:
- Preheat the waffle iron on medium.
- Place the shredded potato in the middle of a paper towel and try to squeeze out as much liquid as possible.
- Mix the shredded potato, rosemary, garlic, onion, salt, and pepper in a medium mixing bowl.
- Brush both sides of the waffle iron with the butter, being sure to coat it well.
- Spoon half of the shredded potatoes into the center of the waffle iron and close the lid, pressing down lightly. After 2 minutes, press down on the lid again to further compress the potatoes.
- Cook the potatoes for approximately 10 minutes, checking on them once or twice. When golden brown all over, carefully remove them.
For the hollandaise sauce:
- Combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender. Run the blender for about 5 seconds.
- Melt the butter in the microwave-safe bowl in the microwave until completely melted and hot, approximately 1 minute. With the blender on high speed, pour the butter into the egg yolk mixture in a thin stream. It will thicken right away.
- Pour the hollandaise into a bowl and put the bowl in a pan of hot water to keep it warm.
For the ham steak:
- Heat a large skillet over medium-high heat. Whisk the mustard, maple syrup and vinegar together in a small bowl. Brush the ham steak with the mixture and cook it in a large skillet until heated through, turning and brushing it occasionally.
For the poached eggs:
- Boil 3 quarts of water in a 4-quart saucepan over high heat. Add 1 tablespoon vinegar, and two teaspoons of salt. While the water heats, crack 4 eggs into separate ramekins.
- Reduce the heat low, until it’s just at a bare simmer. Carefully slide the eggs into the water. Simmer the eggs until the whites are set but the yolks are still runny, approximately 2 minutes. Use a slotted spoon to transfer the eggs to clean ramekins. Repeat with the remaining eggs. Carefully trim off rough edges of egg white if desired.
Assemble the Savory Potato Waffle Benedict
- Arrange a waffle on a plate, top with a slice of the ham steak that is slightly smaller than the waffle. Carefully slide a poached egg on the ham steak and spoon some of the warm hollandaise over it.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Frequently Asked Questions
What type of potatoes work best for the potato waffle base?
For the potato waffle base, russet potatoes are recommended due to their high starch content, which helps achieve a crispy texture.
How can I ensure my hollandaise sauce is smooth and creamy?
To ensure a smooth and creamy hollandaise sauce, whisk the egg yolks vigorously while adding melted butter slowly, and maintain a gentle heat to avoid scrambling the eggs.
Can I use different types of eggs for the poached eggs in this recipe?
Yes, you can use large or extra-large eggs for poaching, but ensure they are fresh for the best results in maintaining their shape.
If You Liked This Recipe, You’ll Love These
- Savory Oat and Potato Pancakes
- Brunch: Harissa Baked Egg Avocados
- Glazed Bacon, Brie and Arugula Breakfast Sandwich
- Turmeric Scrambled Eggs
