Savory Potato Waffles with Ham and Gravy

Waffles are traditionally a sweet treat, even when it’s done as chicken and waffles.  But I wanted something that was savory and different – So here it is.  A potato based, savory waffle.  You could even have it for dinner (but we liked it for brunch!)

20151128_103306_resized

What you need:

Waffles –

  • 2 medium yellow potatoes
  • 1 egg
  • 1 cup of flour
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon baking soda
  • 2 cups cold milk

Ham and Gravy –

  • 2 # ham steaks
  • 1 Tablespoon bacon fat or butter, plus 1 Tablespoon butter
  • ¼ cup all purpose flour
  • 1 ½ teaspoon ham bouillon (beef if you can’t find ham)
  • 2 cups of cold milk

 

How to Do it:

Waffles –

The first thing you need to do is bake the potatoes.  You want them fork soft but not really mushy.  Let them cool then slide off most of the skin.

Put the potatoes and the next six ingredients into the food processor (I love my food processor).  Put the lid on and slowly pour the milk in while the blade is spinning.  You’ll end up with a medium thick batter.  I like to put the batter into a pitcher after it’s mixed.

20151128_095659_resized

Heat the waffle iron, pour batter into the center of the iron, and cook per the iron’s directions.  I used a Belgian waffle maker, so those will take a bit longer to cook.

20151128_100801_resized

Cook them until they are crispy and done all the way through.

Place them on the oven rack at warm to keep warm and crispy while you prepare the rest of the meal.

20151128_103005_resized

Using 1 tablespoon of bacon fat (or butter), cook the ham steaks on medium-low until they are browned and hot (save the liquid from the package).  Remove to an ovenproof plate and keep them warm in the oven.

Add the remaining butter to the pan and melt.  Gently brown the flour in the butter.

20151128_102236_resized

Slowly stir in the milk using a wire whisk to keep lumps from forming.  Keep whisking as you add the bouillon to the mix.

Cook until the gravy is thick and creamy, adding more milk as you need to.  Add salt and pepper to taste (be careful though, the bouillon is salty).

Serve with an egg and the ham on the side and cover the waffle with the gravy and sprinkle with smokey paprika (optional).

 

20151128_103317_resized

Serves 4

 

© Copyright 2015 The Lazy Gastronome

print

Share
This entry was posted in Breakfast, Brunch and tagged , , , , , , . Bookmark the permalink.

8 Responses to Savory Potato Waffles with Ham and Gravy

  1. Margaretha says:

    Perfect for the evening of the 25th!

  2. Danita Carr says:

    Great idea! As much as I love the sweet, these savory ones sound delicious too! Thanks for sharing! #SmallVictories

  3. Carlee says:

    What a fun idea! These would be perfect for brinner too!

  4. Great to see something savoury and delicious – a little bit sinful! It makes a nice change to all the vegan gluten free cookie recipes I’ve seen for Christmas! Thanks for sharing at our #OverTheMoon link up #3 ~ Leanne

  5. Okay, Helen’s making me famished … and not for my usual health food, either. Bring on the bacon!

  6. Pingback: Waffle Day | The Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *