A frittata-turned-waffled is a frittaffle. But these have potatoes in them, so hashaffle? Potaffle? But these waffles are a combo of both, and as I was chalking the recipe name at the top of the board, it seemed really stupid to call it a “hashaffle frittaffle” or “potattifle” or any other other combination thereof. So, hopefully Potato-Frittaffle encompasses what this recipe is and doesn’t tip the scale of the 21st-century word mashup fad. (That started with Ben Affleck + Jennifer Lopez = Bennifer, right?)
Anyway, this recipe is really fun because a.) the shredding blade on your food processor gets put to good use and b.) the ingredients are just a suggestion. You can really use anything you have on hand in your fridge to make your frittaffle, so if you don’t have spinach, sub in arugula. No mozzarella? Use colby jack. No peppers? Use tomatoes. You get the point.
Yield: About 9 small frittaffles
1-2 Russet potatoes
1/2 cup whole milk
1/2 cup or so of grated sharp Cheddar
1/2 cup or so of grated mozzarella
1/2 of a red bell pepper, chopped
Small handful of onion, chopped
Handful of chopped ham
Handful of fresh spinach (leave whole)
Salt and Pepper to taste
-Heat skillet to medium heat and preheat waffle iron.
-Cut potato in half lengthwise to fit through the tube in the top of your food processor. Use the shredding blade to create matchstick potatoes (see above photo, left).
-Add potatoes to skillet (use a little bit of vegetable oil if necessary) and soften them up a bit.
-Add eggs, working quickly to scramble.
-After eggs are scrambled, pour in milk, stirring to incorporate.
-Add in cheeses and stir to melt and incorporate.
-Add bell pepper, onion, and ham and stir to combine
-Add spinach, turning gently to incorporate, but being careful that they do not over-wilt. (See above photo, right for combined mixture.)
-Spoon hashbrown and egg mixture into the middle of the hot waffle iron, just enough to make small waffles rather than large. Since these are egg-based and not a batter, they are more fragile and will fall apart if they are too large!
I plated up mine with a small dollop of sour cream and a sprinkle of this pretty smoked paprika from Try The World. (Clicking that link will get you $15 off your first box, by the way!)And yes, that is the world’s largest piece of okra in the bloody mary. Enjoy!