Potato and Parmesan Waffles with Prosciutto and Arugula
When it comes to brunch, I’m much more of a savory person rather than sweet. Give me potatoes over pancakes, eggs over cinnamon rolls and lots and lots of bacon. I do love a really good waffle though, but if you give me a savory waffle, all bets are off. These Potato and Parmesan Waffles with Prosciutto and Arugula are all of my brunch/breakfast dreams come true. Just like that time I made these waffle corn dogs but dare I say, even better. They’re exactly what we all need right now, and I’m here to make sure we eat as many as we can this weekend.
I love easy recipes like this Potato and Parmesan Waffles with Prosciutto and Arugula that don’t take much time or effort. Sometimes we just don’t have the time to devote hours in the kitchen. If that’s the case for you, then these waffles will come in handy for your next weekend breakfast or brunch. I mean, they’re also delicious during the week don’t get me wrong. Let me know what you think below. As always, thank you for following along and reading!
Potato and Parmesan Waffles with Prosciutto and Arugula
Equipment
- Waffle iron
- Mixing bowls
- Whisk
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup buttermilk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 cup shredded hash brown potatoes
- 1/2 cup grated parmesan cheese
Topping:
- 3 cups baby arugula (loosely packed)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice or vinegar
- Kosher salt and coarse black pepper
- 4 ounces prosciutto
- 1/4 cup shaved or shredded parmesan cheese
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. In a separate bowl, whisk together the buttermilk, butter and eggs.
- Make a well in the center of the dry ingredients and add in the wet ingredients. Whisk until well combined. The batter will be thick. Fold in the hash browns and Parmesan cheese.
- Preheat waffle iron on the highest setting. Grease lightly with vegetable oil or cooking spray. Add about 1/3 cup of batter to each cavity and cook according to the manufacturer’s directions. Transfer to a wire rack to prevent from getting soggy. Keep warm in a 250°F oven. Continue to cook the rest of the waffles until the batter is all used up.
- In a medium bowl, toss together the arugula, olive oil, lemon juice and a pinch of salt and pepper. Top each waffle with arugula, prosciutto and parmesan right before serving. Enjoy!
