Recipe: Pastrami Waffles
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
10 waffles (4 servings)
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.