Potato Waffle Benedict


 (The Smith)

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At NYC's brunch standy-by The Smith waffles make a savory debut. Fluffy potato waffles are topped with perfectly poached eggs and smothered with caramelized onions and house-made spinach pesto. Chef/Owner Glenn Harris loves this dish because it's a playful twist on a classically sweet stand-by. 


Potato Waffle

  • 2 Idaho potatoes (grated)
  • 2 tablespoon Spanish onion (grated)
  • 2 whole eggs
  • 1/2 cup flour
  • pinch salt & pepper
  • 2 teaspoon baking powder

Creamed Spinach/ Caramelized Onion Sauce

  • 2 cup cream
  • 2 cup blanched spinach
  • 1/2 cup caramalized onions
  • 1/4 cup parmesan cheese
  • salt & pepper (use salt sparingly because of the natural saltiness of the parmesan)


Step 1:

  • Coarsely grate potato and onion and add all ingredients to a food prep (robot coupe).

Step 2:

  • Add batter to waffle iron and cook until golden brown.

Step 3:

  • Make sure you spray the waffle iron first with a non-stick spray.

Step 1:

  • In large frying pan, over medium heat add two cups of cream and reduce by half then add the rest of the ingredients, stirring until well mixed.

Step 1:

  • Place two poached eggs on top of waffle then liberally drizzle sauce over eggs.