Cheesy potato waffles with bacon and egg

Step 1/ 4

• 450 g waxy potatoes
• 6 cornichons
• 10 g chives
• 2 tbsp mayonnaise
• 2 tbsp yogurt
• 1 tsp sweet paprika powder

• peeler
• box grater
• kitchen towel
• large bowl
• bowl (small)
• knife
• cutting board

Peel and coarsely grate potatoes. Using a clean kitchen towel or paper towels, squeeze out excess liquid from the grated potatoes and then add to a large bowl. Cut cornichons into strips. Finely chop chives and set aside as garnish. In a small bowl, combine mayonnaise, yogurt, and sweet paprika powder.

Step 2/ 4

• 60 g grated Parmesan cheese
• 30 g flour
• ½ tsp garlic powder
• ½ tsp onion powder
• 4 tbsp vegetable oil
• salt
• pepper

• waffle iron
• spatula
• ladle

Preheat the waffle iron to medium-high heat. In the bowl with grated potato, add grated cheese, flour, garlic powder, onion powder, and vegetable oil, and season with salt and pepper. Mix until the batter is well combined. Add some of the potato waffle batter into the preheated waffle iron and bake for approx. 10–12 min. until golden brown and crispy.

Step 3/ 4

• 4 strips bacon
• 2 eggs

• frying pan

While the potato waffles are cooking, fry the bacon in a frying pan until crispy and remove from the pan. Then, in the same pan, fry the eggs in the rendered bacon fat according to your own preferences.

Step 4/ 4

• salt
• pepper

Once the waffles are cooked, remove them from the waffle iron and place them on a plate. Top each waffle with 2 strips of bacon, cornichons, and a fried egg. Season with salt and pepper, garnish with chives. Serve immediately with the paprika mayonnaise.

Enjoy your meal!