Photo: Carmen Cheung
Start your mornings right with these savoury waffles (crisped to perfection in a waffle iron) topped with smoked salmon and sour cream.
16 frozen hash-brown patties, thawed and torn (about 9 cups)
3 green onions, chopped
1 small onion, thinly sliced
2 eggs, lightly beaten
1/2 tsp garlic powder
1/4 tsp each salt and pepper
1/3 cup all-purpose flour
2 tbsp butter, melted
1/2 cup sour cream
2 113-g pkgs smoked salmon
1 tbsp chopped chives
Pulse hash browns in a food processor until crumbled. Transfer to a large bowl, then stir in green onions, onion, eggs, garlic powder, salt and pepper. Sprinkle in flour and stir until just combined.
Place a wire rack over a baking sheet and set aside.
Preheat waffle iron to medium-high, then brush top and bottom plates with butter. Mound each waffle section with ½ cup packed potato mixture. Close waffle iron and cook until browned and crispy, 10 to 12 min.
Transfer waffles to prepared rack. Repeat with remaining potato mixture. Store in a sealable container and refrigerate for up to 5 days or serve warm topped with sour cream, smoked salmon and chives.
Calories 350, Protein 10g, Carbohydrates 56g, Fat 10g, Fibre 6g, Sodium 418mg.
Reheat waffles in a regular toaster or toaster oven for about 1 min.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung.
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