Sour Cream And Chive Potato Waffles With Smoked Trout Recipe
A simple yet highly effective way to use Nanna Tate potatoes – try making potato waffles for your next brunch. Mashed potatoes are combined with grated potatoes, eggs, milk, flour and baking powder, then cooked in a waffle iron until golden.
Ingredients
- 750g of Nanna Tate potatoes
- 500g of them cut into even-sized chunks
- 250g left whole
- 20g of unsalted butter, melted, plus extra for greasing
- 100g of plain flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp black pepper
- 2 eggs
- 150ml of whole milk
- 1/2 bunch of chives, finely sliced, plus extra to serve
- 200g of smoked trout, sliced into ribbons, to serve
- 300g of sour cream
- 1 lemon, cut into wedges, to serve
Method · 40 min
- Preheat the oven to 120°C. Put the chopped potatoes into a pan of salted water, reserving the whole ones, bring to the boil and cook for 12-15 minutes until tender. Drain well and leave to steam dry
- Meanwhile, coarsely grate the rest of the potatoes, place in a clean tea towel and squeeze out as much liquid as possible. Set aside, discarding the liquid
- Mash the cooked potatoes with the butter until smooth, then fold through the grated potato
- In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the eggs and milk, then pour into the dry ingredients and whisk until combined. Fold through the potato mixture and chopped chives
- Preheat a waffle iron. Lightly grease it with butter, then spoon in enough mixture without overfilling, as it will expand as it cooks (how many batches you need will depend on the size of your waffle iron). Close the lid and cook for 5-7 minutes or until golden brown and crisp. Keep the cooked waffles warm in the oven while you repeat with the remaining mixture
- Plate the potato waffles with the ribbons of smoked trout and sour cream. Finish with a sprinkle of black pepper, flaky sea salt and an extra sprinkle of chives. Serve with lemon wedges
