Palatinate Potato Waffles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g flour
- 0.25 ¼ cube yeast
- 1 cup milk, lukewarm
- 1 kg potato (s)
- 1 leek
- 150 g jerky meat, diced or diced bacon
- 3 egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast and milk into a dough. This is as liquid as a batter. Peel the potatoes and grate them finely, then let them drain well, possibly squeezing them out. Cut the leek into small pieces. Then mix the dough with the potatoes, leek and bacon, add the eggs and season.
- Let the waffle iron get hot and oil it well, as the batter does not contain any fat.
- Bake waffles and eat them warm. Best with goulash soup, in the past there was sometimes a chicken and rice soup with it.
- The leftover waffles taste delicious when they are torn into small pieces and fried in the pan, or beaten with eggs if you like.
- If you like, you can leave out the bacon, then add a little more salt.
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