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."
Pastrami WafflesRecipe adapted from Anthony Myint, Lt. Waffle, San Francisco, CA
Yield: 10 waffles (4 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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
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.
Spanish-Style Potatoes →
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