Because who doesn’t like crispy potato pancakes? Even if you’ve never had a latke before in your life (get on that please,) you like hash browns right? Just think about hash browns and then imagine one that is hot, crispy, super fresh and shaped like a pancake … or in this case made with sweet potatoes and shaped like a waffle (even better.) These are perfect for absolutely any holiday meal and will please holiday celebrants of all denominations. For my friends these were prepared for brinner (breakfast + dinner) one evening and topped with fried eggs and chives, but they would also taste phenomenal if served with the more traditional apple sauce and/or sour cream.
these were inspired by the waffle latkes over on Smitten Kitchen
- 5 large sweet potatoes, peeled
- 2 medium yellow onions, peeled
- 3 teaspoons baking powder
- 2 teaspoons salt
- Freshly ground pepper
- 3/4 cup + 2 tablespoons all purpose flour
- 4 large eggs
- chives (optional)
- Heat oven to 350 degrees. Peel your potatoes and chop only won’t fit through the shredding attachment of a food processor whole. Same with the onions. (This is the easiest method, but I suppose you could hand grate the potatoes too if you’re an over achiever ;-).) Shred/grate all the potatoes and both onions in a food processor and then dump out into a bowl that’s been covered with a clean, fuzz free dish towel or cheese cloth. Drain/squeeze out the potato mixture, getting rid of as much moisture as possible. (Maybe give it a good squeeze, then wait a minute or two and squeeze again.) Dump the potato/onion mixture into a clean bowl and add the baking powder, salt, pepper and flour. Mix everything gently until just combined. Next, add the eggs and use a fork to break up the yolks and stir until the eggs are mixed in evenly. Plug in/heat up your waffle iron. Once the iron is hot, spread some of the potato mixture onto the iron evenly. Close the iron and cook accordingly (every waffle iron is different.) Once they’ve got some good color and you think they’re done, transfer the waffle to a greased baking sheet and transfer to the oven to stay warm and crisp up while you cook the rest of the potato batter. Repeat until all of the potato mixture is gone. Serve warm with the fixings of your choice and enjoy!
My brother-in-law was among the eaters at this particular meal and has since convinced my mother-in-law that these be on the menu for breakfast on Christmas morning. I’m excited (and flattered) about this because not only are they delicious but they will also help soak up a lot of mimosas :-).1