Breakfast in Bed: Loaded Potato Waffles
This week, our resident chef the very talented Giovanna Ryan is back to share another fabulous breakfast creation.
We met Giovanna last year and she has been wowing us with recipes ever since. You can meet Giovanna here and read a little about her, how she spends her Monday mornings and where she gets her inspiration.
This is certainly a hearty breakfast, great for a weekend brunch. My goodness these waffles are delicious. These are a great way to use up leftover mashed potato (if there is such a thing?!) but you can also just pop a few potatoes in the oven to bake first thing or the night before. This recipe we suggest serves four but no judgement if you want a whole one to yourself! If you don’t have a waffle iron you could make these into potato pancakes on the stove and load them up in exactly the same way. There is nothing tricky here, simple and delicious and a great way to start any day. Let us know how you get on?
For two large waffles, you will need:
- 4 large baking potatoes (or 300g leftover mashed potato)
- 30g butter, at room temperature
- 100g cheddar or Lancashire cheese, grated
- 40g plain flour
- 1 whole egg, beaten
For the avocado smash, you will need:
- 2 avocados
- 1 red chilli, sliced
- large handful coriander, roughly chopped
- juice of ½ a lime
- 2 spring onions, thinly sliced
- 50g butter
- ½ tablespoon chilli flakes or dried chilli seeds
- two eggs for frying
- olive oil for frying
- extra butter for greasing
If you don’t have any leftover mash hanging around, preheat the oven to 180C and bake the potatoes for an hour or so until completely soft.
Scoop out the flesh whilst still warm and mash with the butter. Leave to cool then add the flour, egg and cheese and season. Cover and keep in the fridge until ready to cook.
Scoop out the inside of the avocado and mash with half the chilli, coriander and spring onion. Add a squeeze of lime and some salt to taste.
Melt the butter in a saucepan until starting to colour. It’ll also start to smell slightly nutty. Remove from the heat and stir in the chilli flakes.
When ready to serve, heat up your waffle iron and brush with a little butter. Press half of the potato mixture into the iron and cook until golden brown. Repeat with the rest of the mixture.
Fry the eggs in a little olive oil until crispy underneath but retaining the runny yolk.
To serve, spread a generous spoon of the avocado on top of the waffle and place the egg on top. Sprinkle with the remaining chilli, spring onion and coriander and spoon over a load of the chilli butter. Eat immediately!