Do you prefer a savoury or sweet brunch? I generally prefer savoury, but I don't want to miss out on waffles! This plant based savoury potato waffle recipe is kind of like a cross between a hash brown and a waffle and it can easily be made gluten free. We added our Smokey Jalapeño vegan cheese and fresh herbs and spices to make them so flavourful. The whole family will be coming back for seconds.
Here we topped them simply with tomatoes and avocados, but our Queso sauce and salsa or guacamole would be equally good!
7 small Yukon gold or Russet potatoes or 4 large
2 tbsp flax seeds, ground
2 tbsp water
1 jalapeno pepper
1 tsp garlic powder
½ tsp salt
2 garlic cloves
1 tbsp chives
1 tbsp cilantro
2 tbsp all-purpose flour or gluten-free flour
3 tbsp Smokey Jalapeno Zengarry cheese
15 baby tomatoes
1 avocado, sliced
or try topping them with our Queso sauce and some salsa!
Measure out your Jalapeno Zengarry cheese and let it sit on the counter to warm up.
Peel your potatoes and grate on a fine grater. You can use a grater box or a food processor to speed up this up.
Once potatoes are grated, soak in ice-cold water for 5 minutes.
Mix water and ground flax seeds and let sit while potatoes are sitting.
Mince Jalapeño pepper, discard seeds if you don’t want super spicy waffles. Also, mince your garlic clove, cilantro and chives.
Strain potatoes and shake the strainer to make sure most of the water is out. Take the shredded potatoes and place them into a tea towel; ring out all the excess water.
Add flax eggs, garlic, chives, cilantro, jalapeno pepper, Smokey Jalapeno Zengarry cheese, salt and pinch of pepper to a large bowl. Mix well.
Add in potatoes and flour. Mix well.
Heat waffle iron to medium-high heat. Once hot. Grease the waffle iron well, or your potato waffles will stick. Non-stick waffle irons work best.
Cook for 5-6 minutes until golden brown on the outside. If waffles, stick, unplug iron and let waffles cool before prying them loose.
Chop tomatoes, some more cilantro and avocado.
Top waffles with tomatoes, avocado, and fresh cilantro. Serve hot. Add syrup if desired, and pinch of salt and pepper.