Three years ago my advanced culinary students prepared a spectacular brunch for our culinary competition. Not only did they take first place at competition but they also created one of my favorite menus ever. Take a trip down memory lane here. I thought about that group of students the other day and how much fun we had that semester. Our award wining "breakfast brunch stack" inspired my latest dinner plans. I'm not usually a huge fan of sweet potatoes but this creation sure did change my mind... Sweet Potato Waffle 1/2 cup shredded sweet potato (approx. 1 large) 2 tbsp diced green onion 1/4 cup shredded cheddar cheese 1 slice of bacon - crispy and crumbled 1 egg 1/4 tsp salt 1/4 tsp garlic powder 1/8 tsp pepper 1/8 tsp red pepper flakes For serving: 2-3 bacon slices, 1 egg (fried or scrambled as desired), spring greens 1. Wash, peel, and shred a large sweet potato. Place in a dry dish towel and squeeze out excess water. Place in a medium mixing bowl. 2. Preheat and grease a waffle iron (I have a large, deep waffle iron so this will make 1 large waffle, if your waffle iron is smaller this will make 2 thin waffles). 3. Mix sweet potato with green onions, cheese, bacon, and the egg. Add in spices and stir to form a dough texture. 4. When your waffle iron is pre-heated, place the dough in evenly. Close the waffle iron and cook until the waffle is golden, crispy, and cooked through. 5. While your waffle is cooking, prepare your toppings. 6. When your waffle is finished, remove from the waffle iron and slice in half diagonally. Place bacon slices and spring greens on top. You can also top with avocado and/or tomato slices. 7. Place a fried egg on top of the spring greens. Cut into the fried egg and allow the yolk to run over the waffle when eating. This dish is also delicious when served with salsa. Enjoy!
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