Pastrami Waffles

Anthony Myint marries the latke and the Belgian waffle

Inspired by a love for hash browns, latkes and Mission Chinese pastrami, Anthony Myint invented this savory waffle creation unique to San Francisco's Lt. Waffle. Think of it as the best hash you've never had. Until now.

To learn more, read "Hot Breakfast Bling."

Recipe adapted from Anthony Myint, Lt. Waffle, San Francisco, CA

Pastrami Waffles
5 from 48 ratings
Make Lt. Waffle's savory waffle-meets-latke creation by frying a shredded-potato-and-onion batter in a waffle maker.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
10
waffles (4 servings)
Total time: 45 minutes
Ingredients
  • 1½ pounds russet potatoes, peeled and finely shredded on a cheese grater (about 2 medium potatoes)
  • 1 medium yellow onion, finely shredded on a cheese grater
  • 5 teaspoons kosher salt
  • 3 large eggs
  • ¾ cup olive oil
  • Freshly ground black pepper, to taste
  • 1 cup instant mashed potato mix
  • 2 cups diced pastrami
Directions
  1. In a large colander, toss the shredded potatoes and onion with the salt and set over a smaller-size bowl, leaving at least ½ inch of space between the bottom of the colander and the bowl. Let sit for 20 minutes to drain.
  2. Meanwhile, in a large bowl, whisk together the eggs and olive oil with a pinch of black pepper. Add the drained potato-onion mixture, instant mashed potato mix and pastrami, folding to combine. The mixture should be thick and hold its shape, similar to an uncooked hash or latke. Makes 5½ cups of batter.
  3. Preheat the oven to 225° and place a wire rack inside a rimmed sheet tray.
  4. Preheat the waffle iron according to the manufacturer's instructions. When the iron is hot, add about 2 cups of the waffle mixture, dividing ½ cup into each square. Close the iron and cook until the waffles are deep brown and crisp, 6 to 8 minutes. Transfer the waffles to the wire rack and keep warm in the oven. Repeat with the remaining batter and serve.
Nutrition
Calories per Serving 561
Total Fat 46.7 g
Saturated Fat 7.5 g
Trans Fat 0.1 g
Cholesterol 149.0 mg
Total Carbohydrates 26.2 g
Dietary Fiber 3.2 g
Total Sugars 2.2 g
Sodium 606.2 mg
Protein 10.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe