Spuds & Eggs

Name: Spuds &amp; Eggs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: AMERICAN
Ingredients: 2 medium russet potatoes; 1 small egg, beaten; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil; 1 tsp. Maldon salt; 1 tsp. white pepper; 1/4 cup (1/2 oz./15 g) chopped chives; 2 eggs, prepared any style; 1/3 cup (3 oz./90 g) plant-based sour cream; Dills sprigs; Chopped chives; 1 to 2 oz. (30 to 60 g) sturgeon caviar

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 2

Lester Walker, the co-founder of Bronx-based culinary collective Ghetto Gastro, fuses the best parts of hash browns and old-fashioned waffles in a savory brunch dish that he enjoys cooking for his son, Tre. Baking and cooling the potatoes before shredding them ensures that the waffles will have a creamy interior and crisp crust, perfect for topping with plant-based sour cream and fresh herbs. Chef Les often serves these waffles with poached or soft-scrambled eggs, but for extra flair on special occasions like Father’s Day, he also likes garnishing them with sturgeon caviar.

Printer Friendly Version

Tweet
Pin It

Ingredients:

For the waffles:

2 medium russet potatoes
1 small egg, beaten
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1 tsp. Maldon salt
1 tsp. white pepper
1/4 cup (1/2 oz./15 g) chopped chives

For the toppings:

2 eggs, prepared any style
1/3 cup (3 oz./90 g) plant-based sour cream
Dills sprigs
Chopped chives

For extra flair:

1 to 2 oz. (30 to 60 g) sturgeon caviar

Directions:

Preheat oven to 425°F (220°C).

Line a half sheet pan with parchment paper and place a wire rack on top of the parchment.

Using a fork, poke holes all over the potatoes. Place on the rack and bake for 25 minutes. The potatoes will not be fully cooked and that is okay.

Transfer the potatoes to the fridge and let them cool for about an hour. Once cooled, peel the potatoes. Using a box grater over a bowl, grate the potatoes. Toss the grated potatoes with the egg, olive oil, salt, white pepper and chives until well combined.

Preheat a 2-waffle waffle iron on high heat according to the manufacturer’s instructions. Grease the waffle maker with nonstick cooking spray. Using a spatula, spread the potato mixture evenly over the preheated waffle maker. Close the lid and cook according to the manufacturer's instructions until crisp and golden brown.

While the waffles are cooking, prepare the eggs in the style of your choice; Chef Les recommends poaching or soft scrambling them.

Divide the waffles evenly among 2 plates. Top the waffles with the eggs, sour cream and more chopped chives. For extra flair, garnish each waffle with caviar. Serve and enjoy. Serves 2.

Lester Walker, co-founder of Ghetto Gastro

Return to Previous Page