We had an wonderful Memorial weekend with about a dozen friends in NYC. One of the highlights was an amazing brunch at The Smith in the East Village. On the recommendation of our waitress we ordered their Potato Waffle Benedict, and we were so glad we did. This dish was so good, we just had to deconstruct it, and learn how to make it in our own kitchen. If this full, from scratch version is a little intimidating, there’s a brilliant shortcut we’ll share with you at the end.
Potato Waffle Benedict
Serves: 2-3
Potato Waffle:
2 Idaho potatoes (coarsely grated)
2 tbsp Spanish onion (coarsely grated)
2 whole eggs
1/2 cup flour
pinch salt and pepper
2 tsp baking powder
Combine all ingredients in a food processor. Spray a waffle iron with non-stick spray, then pour the batter in and cook until golden brown.
For the spinach sauce:
In a large frying pan over medium heat, pour in the cream and reduce by half, then add the spinach sauce ingredients (picture below), stirring until well incorporated. Blend until the mixture is smooth and creamy.
To assemble:
Place two poached eggs on top of the waffles, then liberally drizzle the sauce over the eggs. Serve immediately.
And what about that shortcut? One word: Tater-tots (or is that two words?) Skip the potatoes, onions, etc. and just get a bag of frozen tater-tots. If they’re not thawed they’ll take a while to heat up and meld together, so after a few minutes you may need to add a few more tots to fill in the holes. With this short-cut you can make an amazing, original breakfast in about 7 minutes.
