Potato waffle with scrambled eggs

2 servings

25 minutes

Recipe from Maria Goryacheva, chef of the Polet restaurant. Potato waffle can be served as a side dish and an appetizer, replacing the usual croutons, and in this case - potato pancakes. You can complement it with whatever your heart desires, in this case it is a morning option, with eggs and avocado.

Energy value per serving

• Calories: 509.8
• Proteins: 19.4g
• Fats: 35.4g
• Carbohydrates: 27.3g

Ingredients

• Potato: 160 g
• Milk: 40 ml
• Butter: 15 g
• Chicken egg: 4 pc
• Premium wheat flour: 30 g
• Vegetable oil: 20 ml
• Cream 33%: 30 ml
• Salt: to taste

Cooking steps

1. Prepare a waffle. Peel the potatoes and boil until cooked. Drain the water, transfer the potatoes to a colander, and shake to dry well and release steam.

   Required ingredients:

   • Potato: 160 g

2. Transfer the potatoes to a bowl, add milk and butter, blend until smooth, crack in 1 raw egg, add flour, salt to taste, and mix until homogeneous.

   Required ingredients:

   • Milk: 40 ml
   • Butter: 15 g
   • Chicken egg: 4 pieces
   • Premium wheat flour: 30 g
   • Salt:  to taste

3. Place the prepared potato dough in the waffle maker and fry for 5 minutes.

4. Prepare the scramble. Crack the eggs into a bowl, add cream and salt, and whisk until smooth.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Cream 33%: 30 ml
   • Salt:  to taste

5. Pour a little vegetable oil into a hot skillet. Pour the eggs into the skillet and immediately remove from heat, stirring constantly until an egg porridge forms.

   Required ingredients:

   • Vegetable oil: 20 ml

6. Serve scrambled eggs on a potato waffle, add what you like — the chef recommends slices of lightly salted salmon or roast beef, as well as a slice of avocado.