Potato wafers

Name: Potato wafers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Spring onions; 700 g floury potatoes; 5 Eggs (Gr. M); 6 TABLESPOONS Flour; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Oil; 3 TABLESPOONS light vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

Crispy - smart! The good old potato pancake comes in a new, waffle-like robe and is topped with poached eggs and spring onions. Less greasy and especially crispy.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Spring onions
700 g floury potatoes
5 Eggs (Gr. M)
6 TABLESPOONS Flour
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Oil
3 TABLESPOONS light vinegar

Directions

1
For the onion curls, clean and wash the spring onions and cut them very diagonally into fine rings or lengthwise into fine strips about 10 cm long. Place in ice water for about 20 minutes.
2
For the wafer dough, meanwhile, peel, wash and coarsely grate the potatoes. Stir in 1 egg and flour. Season with salt, pepper and nutmeg.
3
Heat a double waffle iron (approx. 15 x 18 cm waffle surface) and brush well with oil. Bake a total of approx. 12 waffles, add approx. 1 tbsp. of dough per side (the dough should not fill the waffle iron surface) and bake for approx. 8 minutes. Alternatively, bake in a heart-shaped waffle iron. Keep waffles warm in a hot oven (electric cooker: 80 °C/circulating air: 60 °C/gas: see manufacturer).
4
For the poached eggs, boil about 2 litres of unsalted water with vinegar in a wide pot. Beat the eggs in a cup. Stir with a fork in the water to make a light strudel. Slide the eggs one after the other into the water - it should not boil! Using two tablespoons, carefully pull the egg white over the egg yolk. Let the eggs simmer for about 4 minutes. Take them out and let them drip off. Serve with the waffles. Season with salt and pepper.