I love potatoes and always had them often, but they are definitely a daily staple since beginning The Eczema Diet. While I usually have them steamed or baked, it can be fun to add some variety. I wanted to try potato waffles since getting my waffle iron for Christmas, and the only thing I am wondering is why did I wait for so long?
These waffles are quite easy to make and are delicious! Crispy on the outside and creamy on the inside, they made me think of a cross between hash browns and mashed potatoes. I thought they are quite similar to the frozen or fast food hash brown patties, which I used to love. The garlic and leek give the waffles a bit of additional flavor, but you can’t taste them a lot so it may be a great way to sneak in some leek if you don’t like it that much.
The waffles are good as it, or with hummus or bean spread to dip in!
- 2 heaping cups peeled and diced white potatoes (1-inch cubes)
- 1 leek, white parts only
- 1 clove garlic
- 1/2 tsp sea salt
- 4 tsp rice bran oil
- 1/4 cup brown rice flour
- Steam or boil the potatoes until soft.
- Meanwhile, finely chop the leek; slice in half, then slice each half in three lengthwise and thinly slice. Press or finely mince the garlic clove.
- Add 1-2 tbsp of water to a skillet and heat over medium heat. Sautée leek and garlic until soft. Set aside.
- When the potatoes are cooked, drain and transfer to a bowl. Mash the potatoes, then add all other ingredients and mash them in until well combined.
- Preheat waffle iron (coat with oil if it is not completely non-stick; mine does not need this). Divide potato mixture in 3 balls. Gently press each ball with your hands into 1-inch thick disks.
- When waffle iron is ready, add one disk to the centre of the iron. Slowly press down until it is closed. Cook until firm and crisp (5-7 minutes).
- Serve immediately for crisp waffles (the waffles will get soft after a while).
- I made 3 balls with the mixture for a round waffle iron. For a waffle iron making small squared waffles, divide mixture in six balls (one per square).
These were amazing. Thank you for them. I recently stumbled across Karen’s book as well and it is changing my life. I am in week 2 now and my eczema has almost completely cleared up. I so appreciate this recipe and just found two more you have on your website which I am going to try. So thankful for people like you who cook and create and then share.
Hi Megan! I am happy you like the recipe and that the diet helps!
I’ve compiled a list of eczema diet friendly recipes from my site and others here, in case it helps:
http://sweetsaltyspicy.net/the-eczema-diet-friendly-recipes
Don’t hesitate to let me know what you think of other recipes you try!