Recipe: Pastrami Waffles

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.