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)


For the waffles

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.

For the sauce

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.