Potato waffles with herb dip, smoked salmon and beefsteak

Prepare the waffle batter – Grate the potatoes and squeeze out as much excess water as possible. Prepare the zucchini in the same way. This step helps the batter hold together and ensures the waffles remain nice and crispy.

In a large bowl, combine the grated potatoes, zucchini, eggs, cheddar cheese, oil, dried garlic, salt, and pepper. Add the Nominal potato mix, baking powder, and potato starch. Mix everything together until you have a thick batter. If the mixture seems too thin, gradually add a little more potato mix until the desired consistency is reached.

Preheat the waffle maker and lightly grease it with oil or use cooking spray to prevent sticking. Spoon the prepared batter into the waffle maker and cook until golden brown. The finished waffles should be beautifully crispy on the outside.

Prepare the dip – While the waffles are cooking, mix the sour cream with the chopped herbs, lemon juice, salt, and pepper. The dip should be fresh and delicate, perfectly complementing the richer flavors of the waffles and smoked salmon.

Fry the eggs sunny-side up in a pan. Spread the herb dip over the finished waffles, top with smoked salmon, and place a fried egg on top. Finish with a sprinkle of seeds and fresh herbs. Serve while still warm.

Our tip: If you want an even crispier result, do not skip the potato starch. And if you are preparing brunch for several people, you can prepare the individual components in advance and simply cook the waffles as needed.

Why you'll love this recipe: It is gluten-free, perfect for breakfast, brunch, or dinner, combines crispy, fresh, and creamy flavors, and can easily become a meal that the whole family will enjoy!