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Potato Waffles with Fried Egg & Chive Quark | Brunch
5
(1)
30 min
Quick
Knuspr-Küche
Goldbraun gebackene, außen wunderbar krosse und innen saftige Kartoffelwaffeln aus frischen mehligen Kartoffeln, serviert mit einem perfekt gebratenen Spiegelei und frischem Schnittlauchquark. Der ideale herzhafte Wochenend-Brunch der deutschen Küche!
Ingredients
Preparation method
Preparing the Herb Quark
Wash the fresh chives, shake dry, and cut into fine rings. Stir the quark in a small bowl until smooth, fold in two-thirds of the chives, and season to taste with a pinch of salt and freshly ground pepper. Keep chilled until serving.
Preparing the Potato Waffle Batter
Peel the floury potatoes and grate finely on a kitchen grater. Squeeze the grated potatoes firmly in a clean kitchen towel to remove excess liquid.
In a bowl, mix the squeezed grated potatoes thoroughly with 2 eggs, the wheat flour, and half of the melted butter (approx. 20 g). Season the batter generously with salt, pepper, and a pinch of freshly grated nutmeg.
Chef's tip
For extra crispy waffles, thoroughly squeezing out the grated potatoes is crucial. The waffle iron should also be very hot!
30 min
Under an hour
