Ham and Cheese waffles
NB! - if you do not have a grater attachment you can grate by hand.
As a first go it was quite tasty. I would make a couple of changes for next time.
I have changed the recipe slightly from the original and will make more changes:
- Approx. 500 grms potatoes (I used 2 large red potatoes and left the skin on)
- Approx 200 grams good quality ham, diced
- Cheddar Cheese to make 1 1/2 cups (I used half cheddar and half tasty)
- 3 large eggs
- 2 cloves garlic peeled
- 1 small onion peeled and quartered
- 1/2 - 1 green chili cut into 1 inch pieces
- 2 tablespoons chopped fresh parsley leaves (reserving some for garnish)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 small chopped tomato
- 1 spring onion sliced on angle
- Sour cream to taste
- Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. I don't oil or spray my waffle iron. You do what you are used to.
- Prep by having the onion peeled and halved, the ham chopped, garlic peeled, tomato chopped and spring onion sliced.
- Attach the grater disc (C blade showing on top) to the CC bowl
- Grate cheese into bowl speed 10. Remove and put aside.
- Grate potato on speed 10.
- Scoop potato out of the bowl and place on a plate with a clean tea towel or a new chux.
- Wrap potato in the towel / chux and wring out over the sink. Get as much liquid out as possible. Set aside still wrapped in the towel. Do not do this in advance as the potato will go brown if left too long.
- Remove grater from bowl and insert ultra blade
- Put onion, garlic and chili in bowl
- Speed 10 time 10 seconds
- Change blade to kneading blade and scrape down sides.
- Add eggs
- Speed 10 time 5 seconds
- Add potatoes, ham, cheese, parsley, thyme and paprika; season with salt and pepper, to taste.
- Speed 5 time 10 seconds - check that it is combined.
- Remove blade and turn over a couple of times with the spatula.
- Scoop a portion of the potato mixture into the waffle iron, make sure you get a bit of the egg which will sink to the bottom and spoon over the top. Not too much mixture or egg or it will overflow.
- Close gently and cook until golden brown and crisp, about 4-6 minutes.
- Remove from iron and put on a plate lined with a paper towel. I always do this to capture some of the steam that comes off waffles and makes the plate wet. Leave for 1 minute.
- Serve with sour cream, tomato and spring onion topping.
Makes enough mixture for 3 full waffles from the Snack Maker