Celebrate the one you love with a glorious breakfast of Eggs Benedict on a crispy, delicious potato waffle.
Just about a month ago, a potato made the news. More specifically, a photo of a potato made the news. The little spud was still crusty with dirt and had a tendril of root attached. Shot with a black backdrop, the perfectly lit russet was striking enough to pull in well over one million dollars.
That, my friends, is potato love. While I’m sure I’ll never be able to adorn the walls of my humble abode with expensive root vegetable photography, I am proud to admit to my love for potatoes. Red or yellow, Yukon or russet, fingerling or petite, I embrace them all.
One of the reasons I include potatoes so often at our table are their nutritional benefits. Baked potatoes disappear in record time when I serve them. Considering that they have more vitamin C than a tomato or sweet potato, two foods not high on my loved ones lists, I call that a win.
I also like the fact that potatoes have more potassium than bananas and don’t go from yellow to black in a matter of a few days.
With all that flavor and all those health benefits, it’s no wonder that I was never able to do a low carb diet. I couldn’t give up my potatoes.
When the U.S. Potato Board asked if I’d be willing to come up with a recipe for them, I think my enthusiastic ‘yes‘ hit them by return e-mail before theirs had finished downloading to my inbox. I was so excited.
Since we’re still in February, the month of love, I decided to create a dish that can help us to continue to reinvigorate our love for that special someone in our lives. For me, breakfast in bed is a special treat so I decided to use my beloved potato to recreate a classic breakfast or brunch meal, the perfect way to say, ‘I love you’ to whomever it’s served.
There are two reasons that I decided to cook my potatoes in a waffle iron. The first was practical. The wells created by the iron did a fantastic job of catching and holding the hollandaise sauce and egg yolk, dramatically increasing the yum factor.
Second, by giving the waffle iron a light brushing with butter (or oil), the potato waffle’s calorie count remains low while still delivering all the nutrients and flavors I love.
This is the kind of breakfast that breakfast in bed was made for. The savory potato waffle is the perfect foundation for the sweet and spicy ham steak, perfectly poached egg and delicious hollandaise.
You want to hold on to that Valentine feeling throughout February and beyond, reinvigorate your love? Serve this dish for breakfast in bed this weekend.
- 1 large russet potato, peeled and shredded
- ½ teaspoon finely chopped fresh rosemary
- 1 clove garlic, finely chopped
- ¼ cup onion, finely chopped
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter, melted
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- ½ cup butter
- 1 ham steak
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 1 tablespoon cider vinegar
- 3 quarts water
- 1 tablespoon vinegar
- 2 teaspoons salt
- 2 large eggs
- Preheat the waffle iron on medium.
- Place the shredded potato in the middle of a paper towel and try to squeeze out as much liquid as possible.
- Mix the shredded potato, rosemary, garlic, onion, salt, and pepper in a medium mixing bowl.
- Brush both sides of the waffle iron with the butter, being sure to coat it well.
- Spoon half of the shredded potatoes into the center of the waffle iron and close the lid, pressing down lightly. After 2 minutes, press down on the lid again to further compress the potatoes.
- Cook the potatoes for approximately 10 minutes, checking on them once or twice. When golden brown all over, carefully remove them.
- Combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender. Run the blender for about 5 seconds.
- Melt the butter in the microwave-safe bowl in the microwave until completely melted and hot, approximately 1 minute. With the blender on high speed, pour the butter into the egg yolk mixture in a thin stream. It will thicken right away.
- Pour the hollandaise into a bowl and put the bowl in a pan of hot water to keep it warm.
- Heat a large skillet over medium-high heat. Whisk the mustard, maple syrup and vinegar together in a small bowl. Brush the ham steak with the mixture and cook it in a large skillet until heated through, turning and brushing it occasionally.
- Boil 3 quarts of water in a 4-quart saucepan over high heat. Add 1 tablespoon vinegar, and two teaspoons of salt. While the water heats, crack 4 eggs into separate ramekins.
- Reduce the heat low, until it’s just at a bare simmer. Carefully slide the eggs into the water. Simmer the eggs until the whites are set but the yolks are still runny, approximately 2 minutes. Use a slotted spoon to transfer the eggs to clean ramekins. Repeat with the remaining eggs. Carefully trim off rough edges of egg white if desired.
- Arrange a waffle on a plate, top with a slice of the ham steak that is slightly smaller than the waffle. Carefully slide a poached egg on the ham steak and spoon some of the warm hollandaise over it.