At a Glance
- Potato Type: Russet
- Prep Method: Boiled
- Cuisine: American
- Yield: 6 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: In Sock Monkey Slippers
What’s not to love about Potato Prosciutto Waffles!? A savory twist on a classic breakfast dish that will make your brunch the best on the block.
- 1/4 lb thinly sliced prosciutto
- 3 medium-sized russet potatoes (or 3 cups mashed potatoes)
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh thyme
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly lay prosciutto on paper. Bake for 10 to 15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
- Peel and cube potatoes. Place in a pot of salted water and bring to a boil over high heat. Once boiling, reduce heat to a rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to a large bowl. Mash potatoes with a fork or potato masher.
- To the potatoes, add the milk, butter, eggs, cheese and thyme. Stir to combine.
- In a separate bowl, combine the flour, baking powder, salt and pepper. Add to the potato mixture and stir until just combined. Crumble the crisp prosciutto and fold it into the batter.
- Preheat a waffle iron. If your waffle iron requires, grease with cooking oil spray. Spoon batter (about 1 cup) onto the waffle iron and cook according to your iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in a 200°F oven until all waffles are cooked and you are ready to serve.
- Serve with a touch of butter, sour cream or even a poached or fried egg.
Calories: 332 Fat: 16g Cholesterol: 109mg Sodium: 1138mg Vitamin C: 13% Carbohydrates: 32g Fiber: 3g Protein: 13g Potassium: 653mg