Potato and Parmesan Waffles with Prosciutto and Arugula
These savory Potato and Parmesan Waffles with Prosciutto and Arugula are a great weekend brunch or breakfast dish to satisfy everyone.
Equipment
- Waffle Iron
- Mixing Bowls
- Measuring Cups
- whisk
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon 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!
Notes
Adapted from Land O Lakes.