Loaded Potato Waffles

Step 1

Peel your potatoes and chop into about 1 inch pieces. It is important that the pieces are roughly the same size so they all cook evenly.

Step 2

Remove the rosemary needles from sprigs and finely mince the needles. Set those aside and keep the leftover twigs to the side.

Step 3

Do the same to the thyme. Remove the leaves from sprigs and mince the leaves. Set those aside and keep the leftover twigs to the side.

Step 4

Bring a pot of water to a bowl and salt it. Add all your potatoes and leftover herb twigs and boil until the potatoes are soft.

Step 5

To make the corn salsa, defrost your corn (if using frozen) and add minced cilantro, diced red onion, a lime juiced and lime zest.

Step 6

Drain your potatoes and remove the herb twigs. Mash your potatoes and set aside.

Step 7

To a large bowl add your flour, cornmeal, baking powder, minced herbs and mix. Set aside.

Step 8

To your potato mash add coconut milk, oil and flax eggs and mix. Then create a well in your dry mix and add your wet ingredients to it. The mix thoroughly until smooth.

Step 9

To your waffle mix add your garlic and old bay seasoning until incorporated. Set that aside.

Step 10

Preheat your waffle iron to medium-high heat. You are going for a slow cook on this.

Step 11

To make drizzle, add hemp seeds, water, cilantro, nutritional yeast, lime juice, sriracha and dino kale. Blend until smooth and set aside.

Step 12

Make your waffles in your preheated waffle iron. Each waffle should take about 10 minutes.

Step 13

Dress you waffles with drizzle, corn salsa, diced avocado, sriracha and cherry tomatoes.