Brunch is the luxury of the lazy — people like me who looove breakfast food but hate waking up early. This brunch is put together with the help of instant/store-bought stuff because again, I’m lazy.
For the Pecorino Mashed Potato Waffles:
1 1/2 cup Instant Mashed Potato Flakes
2 cups Milk
1/2 stick Butter
1/3 cup + 2 tbsps Pecorino Romano, Finely Grated
1/4 tsp Black Pepper, Freshly Ground
1/4 tsp Sugar
1/4 tsp Salt (adjust to taste)
Water, as needed
You’ll also need:
Smoked Salmon (my favorite is from Cold Storage)
Poached Eggs (Bounty Fresh eggs are always fresh)
Fresh Arugula (Future Fresh has super crisp and peppery arugula)
Herbed Cream Cheese (my favorite is Arla)
*This post is not sponsored.
Simply make the instant mashed potato according to package instructions, add the grated Pecorino seasonings and mix well. Adjust taste and consistency to your preference (though the less liquid, the better).
Once the mashed potato is ready, sprinkled some grated Pecorino on the preheated waffle iron, put dollops of mashed potatoes on it, sprinkle with more Pecorino, and close the waffle iron. There’s a big chance the mashed potato will leak off the sides, so just be prepared. Depending on the heat of your waffle iron, it may take 10-20 minutes to crisp up. My baby waffle maker took 20 minutes to achieve that nice golden brown and crispy exterior.
Simply serve the waffles and top it with arugula, then smoked salmon, then your poached egg. Put a dollop of herbed cream cheese on the side. Sprinkle more pepper over the egg. And you’re done!
Pro-Tip: If you have some truffle oil or truffle butter, that will take this brunch to the next level!