Earlier this week, I whipped up The King's Crashed Potatoes using a bag of Blushing Belles, little yellow fleshed, pink skinned creamers from The Little Potato Company. We ended up eating those little crashed potatoes all week - with dinner, with breakfast and as a snack.
That still left me with a couple of bags of the Something Blues , blue skinned and yellow fleshed but with little streaks of blue running through them. I used them to make mashed potatoes and after dinner, there was about a cup leftover, not really enough to feed the three of us but too much and too tasty to throw away so I put it in the fridge, knowing that I would come up with something. By the way, If you are making mashed potatoes with them, make sure to leave the skin on and leave them a bit on the chunky side because the dark purple is so pretty and they already so creamy and smooth that a bit of texture is nice. I was planning to just throw them in the Kid's Lunch box with something until I saw this potato waffle from Joy The Baker and my brain starting churning, as my brain tends to do when I am hungry.
The Kid is always bugging me for waffles and eggs anyway so I whipped these up for him for breakfast. I added smoked paprika and roasted red pepper to Spanish them up and make them more savoury with just a whisper of heat and a crumble of crispy bacon makes everything better, so that happened. It would really great with chorizo too if you really wanted to take the Spanish theme to the wall but my kid doesn't love chorizo so I just stuck to bacon.
These waffles don't get crispy like a classic waffle so keep that in mind but nobody minded that one bit.
I used comped Something Blue potatoes from The Little Potato Company but I loooove them and all opinions are my own, yadda yadda yadda
Mashed Blue Waffle and Eggs
adapted from Joy The Baker
serves 2-3 (makes 3 waffles)
1 tbls bacon fat, cooled to room temp
2 tbls milk
1 lrg egg
1 cup leftover mashed blue
1 scallion, sliced thinly
2 tbls finely chopped roasted red pepper (i used jarred from Trader Joe)
3 tbl cup flour
1 tbls cornmeal
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp kosher salt
few grinds black pepper
1/2 tsp smoked paprika
1/2 cup grated sharp cheddar
3 poached eggs
2 slices bacon
In a medium sized bowl, mix the bacon fat, egg and milk and then add the mashed potatoes and stir it until its completely combined.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, black pepper and smoked paprika. Add the dry into the wet ingredients and mix well to get a thick batter.
Get all of your things ready:
put out a cookie rack for the waffles
get a medium sized pot of water, with a splash of vinegar, and bring it to a light simmer
Preheat your waffle iron.
Spoon 1/2 cup of batter on to your lightly oiled waffle iron
cook the waffle on the setting that your iron has that makes the crispiest waffle.
When finished, remove the waffle to the cooling rack and continue with the rest of the batter.
Preheat your broiler.
line a baking tray with parchment paper.
You can poach your eggs one at a time or all three at once if you are a pro. You can also poach eggs ahead of time and hold them in a bowl of warm water until you need them, it's up to you.
If you are poaching one a time, crack an egg into a small bowl and then, gently, pour the egg from the bowl into the simmering water and cook for 3 minutes if you want a nice, runny yolk and the egg is straight from the fridge. Remove with a slotted spoon, set the slotted spoon on a paper towel while you get the next egg ready.
While the last egg is cooking, put the waffles on the parchment lined baking tray, divide the cheese among them and put them under the broiler while the egg poaches.
Put one waffle on each plate, plate a poached egg on top and then crumble the bacon all over the top.
*the waffles will not be very crispy but that doesn't bother me at all. If you need the waffle to be crispier, you can crisp it up in a hot oven for a bit before you put the cheese on for the final broil.