Hash-brown waffles with smoked salmon and sour cream
2
- Prep Time10 mins
- Total Time50 mins
- Makes10 waffles
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.
Ingredients
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
Instructions
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.
Nutrition (per serving)
Calories 350, Protein 10g, Carbohydrates 56g, Fat 10g, Fibre 6g, Sodium 418mg.
Reheating Tip
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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