Potato and Parmesan Waffles with Prosciutto and Arugula

Potato and Parmesan Waffles with Prosciutto and Arugula

When it comes to brunch, I’m much more of a savory person rather than sweet. Give me potatoes over pancakes, eggs over cinnamon rolls and lots and lots of bacon. I do love a really good waffle though, but if you give me a savory waffle, all bets are off. These Potato and Parmesan Waffles with Prosciutto and Arugula are all of my brunch/breakfast dreams come true. Just like that time I made these waffle corn dogs but dare I say, even better. They’re exactly what we all need right now, and I’m here to make sure we eat as many as we can this weekend.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. In a separate bowl, whisk together the buttermilk, butter and eggs.

**Tip: If you want to flavor these waffles even more, you can add a bit of granulated garlic, onion, cayenne or even fresh herbs at this stage.**

Make a well in the center of the dry ingredients and add in the wet ingredients. Whisk until well combined.

**Note: Keep in mind that the batter will be thick. That’s okay, you didn’t do anything wrong and no you don’t need to add more milk.**

Fold in the shredded hash browns and the grated parmesan cheese. At this stage, you don’t want to over-mix the batter as you’ll end up with tough dry waffles if you do.

**Tip: I just use pre-shredded hash browns from the store. The kind that is refrigerated, not frozen. You can use frozen but just make sure to thaw and pat dry if you do.**

Preheat waffle iron on the highest setting. Grease lightly with vegetable oil or cooking spray. Add about 1/3 cup of batter to each cavity and cook according to the manufacturer’s directions.

Transfer to a wire rack to prevent from getting soggy. Keep warm in a 250°F oven. Continue to cook the rest of the waffles until the batter is all used up.

In a medium bowl, toss together the baby arugula, olive oil, lemon juice (or vinegar if using) and a pinch of salt and pepper until evenly combined.

Top each warm waffle with some of the arugula mixture, a slice of prosciutto and some shaved parmesan right before serving.

The great thing about these waffles is that they can be served warm but also, they’re great at room temperature, making them perfect for brunch or breakfast when you want to make things ahead of time!

You can also make the waffles beforehand and freeze for several months. Store in a freezer bag and then just rewarm in a preheated oven or in the toaster right before using!

I love easy recipes like this that don’t take much time or effort. Sometimes we just don’t have the time to devote hours in the kitchen. If that’s the case for you, then these waffles will come in handy for your next weekend breakfast or brunch. I mean, they’re also delicious during the week don’t get me wrong. Let me know what you think below. As always, thank you for following along and reading!

Potato and Parmesan Waffles with Prosciutto and Arugula
5 from 1 vote

Potato and Parmesan Waffles with Prosciutto and Arugula

These savory Potato and Parmesan Waffles with Prosciutto and Arugula are a great weekend brunch or breakfast dish to satisfy everyone.
Servings 8
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Equipment

  • Waffle Iron
  • Mixing Bowls
  • Measuring Cups
  • whisk

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup buttermilk
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 cup shredded hash brown potatoes
  • 1/2 cup grated parmesan cheese

Topping:

  • 3 cups baby arugula (loosely packed)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice (or vinegar)
  • Kosher salt and coarse black pepper
  • 4 ounces prosciutto
  • 1/4 cup shaved or shredded parmesan cheese

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. In a separate bowl, whisk together the buttermilk, butter and eggs.
  • Make a well in the center of the dry ingredients and add in the wet ingredients. Whisk until well combined. The batter will be thick. Fold in the hash browns and Parmesan cheese.
  • Preheat waffle iron on the highest setting. Grease lightly with vegetable oil or cooking spray. Add about 1/3 cup of batter to each cavity and cook according to the manufacturer's directions. Transfer to a wire rack to prevent from getting soggy. Keep warm in a 250°F oven. Continue to cook the rest of the waffles until the batter is all used up.
  • In a medium bowl, toss together the arugula, olive oil, lemon juice and a pinch of salt and pepper. Top each waffle with arugula, prosciutto and parmesan right before serving. Enjoy!

Notes

Adapted from Land O Lakes.
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Quick & Easy, Waffles

Join the Conversation

  1. 5 stars
    This is a really smart idea! The photos look lovely as always, I can’t wait to try.

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