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Waffle Tots

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Waffle Tots

Oh yes, you read that right. Waffles made out of tots; a comfort eater’s dream breakfast bite. The best part? This recipe includes instructions on how to top it with crème fraiche and homemade sriracha. Seriously, your brunch guests will be in heaven.

Notes

Recipe courtesy of Chef Robert Tobin of the Seaport Boston Hotel

 

Ingredients

  • ½ bag of defrosted hash browns
  • 1/2 Teaspoon pepper
  • 8 Ounces potato starch
  • 1/2 Teaspoon cayenne pepper
  • 1/2 Tablespoon smoked paprika
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • Salt to taste
  • 4 eggs, beaten
  • 3/4 Pounds bacon, cooked and chopped
  • 5 jalapenos, sliced thin
  • 1 1/2 Pound jalapeno Jack cheese, shredded

For the Crème Fraiche

  • 1 cup whipping cream
  • 2 Tablespoons buttermilk

Sriracha

  • 8 jalapenos, seeded
  • 5 red bell peppers, seeded
  • 3/4 Cups garlic cloves
  • 1 3/4 Cup cider vinegar
  • 1/3 Cup honey
  • 3/4 Cups tomato paste
  • 1 Tablespoon kosher salt

Directions

Mix together pepper, cayenne, smoked paprika, garlic powder, onion powder, bacon, and jalapeños, then add hash browns and cheese.  Mix thoroughly by hand and add eggs, mix again.  Season with salt. Mix in potato starch and test the waffle iron. Place sizable scoop of mixture onto waffle iron and allow to cook through, using the waffle iron timer. Remove. You may need to adjust with potato starch after if the waffle tots were too wet.

 

For the Crème Fraiche

Mix whipping cream and buttermilk in glass bowl, cover and let stand, 8 + hours until thick.  Refrigerate if not using immediately.

 

Sriracha

Puree all ingredients together. Simmer in a pot for 20 minutes. Puree mixture again and force mixture through a chinois.

 

To serve, place waffle tots on a plate and drizzle crème fraîche and sriracha sauce on top.