People love waffles. People love potatoes. Put the two together and you get an unforgettable dish. This cheesy hash-brown waffle topped with over-medium eggs, onion and garlic confit marmalade, green onion, bacon bits, and a fresh herb and jalapeño chimichurri is sure to please.
For this recipe you will need-
- 1 head + 1 clove garlic
- 1/2 cup olive oil
- 1 stick butter
- 2 medium sweet onions, 1/4 cup diced, the remaining sliced
- 1/4 pound bacon tips
- 1 cup parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1 cup basil, finely chopped
- 1 jalapeño, diced
- 1/3 cup red wine vinegar
- 4 large russet potatoes, grated
- 10 eggs
- 1 bundle green onion, chopped
- 1/4 cup ricotta
- 1/4 cup Irish cheddar, grated
- 1/8 cup panko bread crumbs
- To taste: garlic powder, salt, peppers, paprika, white pepper, cayenne
*Stefenism: Talk to your butcher about buying the extra ends they cut off the strips of bacon for the lardons*
Yield: 4 Serving
Step 1: Prepping the Onion and Garlic Confit (Prep 10 min, Cook 45-50 min)
For the garlic: Pre-heat the oven to 400°F and cut the very top of the head of garlic off, so that all of the cloves are exposed. Place on a sheet of aluminum foil and drizzle about 2 tablespoons of olive oil over top, then sprinkle with some salt and pepper. Wrap the foil around the garlic and place in the oven for 40-50 minutes.
For the onion; in a large cast iron skillet, heat 1/4 stick of butter over high heat until fully melted. Next, add the sliced onion and reduce the heat to low (remember these will shrink A LOT). Add a sprinkle of salt to help draw out the moisture. Cook for 45-50 minutes stirring occasionally.
*Stefenism: I like to add about a teaspoon of honey to the onion when I am caramelizing them*
The roasted garlic and caramelized onions should be done around the same time. Squeeze the garlic out of its skin and gently fold into the onions to complete the onion and garlic confit.
Step 2: Bacon Lardons (Prep 5 min, Cook 10-15 min)
If you’re making bacon lardons for all or some of your guests, begin to slowly cook the tips in a skillet over medium-low heat. Cook for 10-15 minutes or until most of the fat is rendered out. Be sure to keep an eye out as the lardons can go from perfect to burnt very quick.
Step 3: Chimichurri (Prep 5 min, Cook 5 min)
For the chimichurri, combine the parsley, cilantro, basil, jalapeño, and remaining clove of garlic. You can either keep the seeds and membrane of the jalapeño or remove them depending on you and your audience’s affinity for spice. Mix all together with the olive oil and red wine vinegar.
*Stefenism: Make this the night before to allow the flavors some additional time to merry and save yourself some extra work in the morning*
Step 4: The Waffles (Prep 15 min, Cook ~1 hour)
Reduce oven heat to 350°F. After grating the potatoes, soak them in water and then squeeze out the excess moisture (I use cheesecloth). Spread in a thin layer on a sheet tray and partially bake for 10-15 minutes to help dry them out. This is to help make an overall crispier waffle. Allow potatoes to cool to room temperature on the tray. Mix the cooled potatoes with 2 eggs, cheeses, remaining diced sweet onion, 1/4 cup of green onion, seasonings and panko bread crumbs as needed to help with the binding (you may not need to use it all).
*Pro-tip: Like the chimichurri, you can make this a few hours before cooking and chill in the fridge until you’re ready to cook*
Spray your waffle iron with non-stick spray, I prefer to use an olive oil based one. Place your mixture in the waffle iron and bake until crispy, 10-15 minutes depending on your waffle iron.
Step 5: Cooking the Eggs (Prep 5 min, Cook 10-12 min)
While you’re making the waffles, prepare the eggs. I like to use a flat top griddle for this. Add the remaining butter to the griddle and once melted begin to crack your eggs. You can prepare the eggs to your liking, but I recommend sunny-side up for the delicious runny yolk and the beautiful presentation.
*Pro-tip: I like to partially hold the egg yolks in the shell when first placing on the griddle, to allow some of the white to set and prevent too much spreading*
Once all of the eggs are on the griddle, baste the whites with the excess butter on the griddle to help cook them without over cooking the yolks.
Step 6: Time to assemble!
Take your potato waffle and spread a layer of the garlic-onion confit. Add your eggs (I prefer two per plate), and a few of your bacon lardons for the meat eaters. Top the whole dish with one or two spoonfuls of the chimichurri as well as some fresh green onion and enjoy!