Easter brunch has its staples. KP and I are accustomed to heading out to North Carolina to celebrate the culmination of Holy Week with our dear friends the Warrens, but this year, we are on the Left Coast to bid my parents a happy fortieth anniversary. Palm Sunday in New Orleans was a first for us, Stations of the Cross Second Line through the Marigny neighborhood. People wandered out of their houses with steaming coffee and bleary eyes to a brass band playing “Soon and very soon, we are going to see the King,” and a bunch of parishioners passing out palm branches.
To honor a Warren tradition (waffle up!) while we are pulling a Judas this year, I give you a variation on waffles that is hearty enough to merit a place next to the fattened lamb.
Loaded Potato Waffles
Adapted from Food and Wine
2 pounds baking potatoes—peeled, coarsley shredded and squeezed dry
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping
3 tablespoons melted unsalted butter, plus more for brushing
1/2 cup crumbled cooked bacon, plus more for topping
1/3 cup chopped chives, plus more for topping
Sour cream, for topping
Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter. Fold in the 1/2 cup of bacon and the 1/3 cup of chives.
Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes.
Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.
Great way to put some of your real Easter-laid eggs to work for brunch guests. We miss you this year, Warrens! We’ll waffle up soon and very soon.