Potato waffles have been popular for breakfast since the 1980s in the UK, Ireland and the US – countries that love hearty breakfasts. The Americans upped the ante by pairing these with baked chicken and maple syrup. With people who treat themselves to such things for breakfast, one would like to know what they eat for dinner. In Great Britain, also a country where lovers of high-calorie food get their money's worth, potato waffles are popular with sausage and beans, as an alternative to smoked or pickled fish. Those who prefer something a little less hearty can combine potato waffles with herb yoghurt. Or with goat cheese and fruit.
Everyone knows sweet waffles. Savory potato waffles are still special and unknown in many households. They are extremely nutritious and easy to prepare. And last but not least, they are a change on the breakfast table. The basic recipe goes like this: You need 300 grams of floury potatoes. Peel and finely grate. 200 grams of flour. A teaspoon of baking powder. 270 milliliters of milk. two eggs 45 grams of softened butter. Beat all the ingredients except the potatoes with a hand mixer.
Then add the grated potatoes, season with salt and pepper and leave to swell for 20 minutes. Brush the plates of the waffle iron – we prefer Belgian ones, like those with rectangular plates – with olive oil before use. Then bake the dough. And the potato waffle is done. A little more complex: potato waffles with roast beef, rocket salad, parmesan and apple sour cream.
For this you need: 600 grams of roast beef (in one piece, without fat cover). Season with salt and pepper and sear briefly on all sides in a pan. Take a baking sheet lined with parchment paper, place sprigs of rosemary and thyme on it and sprinkle with a few drizzles of olive oil. Place the seared roast beef on top and cook at 80 degrees for 120 minutes. Then leave to cool overnight. It should be cold to eat.
What you need next: 150 grams of sour cream, a tablespoon of olive oil and an apple (preferably Elstar, washed). Using a grater, grate the apple and peel into the sour cream. Season to taste with salt, pepper, chives and a squeeze of lemon juice. Now for the salad. You take 150 grams of washed arugula. Add a tablespoon of olive oil, one to two tablespoons of balsamic vinegar and 70 grams of grated parmesan. The finishing: First place the potato waffle on the plate. Then comes the apple sour cream. Then the roast beef. Then the rocket salad. Season with salt and pepper, add oil and balsamic vinegar and finally sprinkle over the Parmesan. I'll get it. Whether you eat the dish for lunch, dinner or breakfast - it tastes good at any time of the day.
Walter Stemberg and his son Sascha run the "Haus Stemberg" restaurant in Velbert, whose star was confirmed in the "Guide Michelin" for the ninth year in a row. The Stembergs write about the basics of cooking in WELT AM SONNTAG. All episodes online: welt.de/kochschule