Waffle Latkes

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3.5 by 8 people

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  • Makes: 4 servings
  • Serving Size: 2 waffle squares each
  • Prep: 10 mins
  • Cook: 10 mins per waffle

Waffle Latkes

Directions

  1. Generously coat a waffle baker (do not use a Belgian-style baker) with cooking spray. Preheat waffle baker to high heat. Mound half of the hash browns evenly onto the waffle baker, putting about 1 cup hash browns on each of four squares of the baker; slowly press to close the lid. Cook about 10 minutes or until golden brown and crispy on the outside. Very carefully remove the entire waffle and set aside. Repeat with the remaining potatoes to make another waffle. Sprinkle waffles with the kosher salt and pepper.
  2. Cut each waffle into four squares. Arrange two waffle squares on each of four serving plates. Top each serving with 2 tablespoons of the sour cream and 1/2 ounce of the smoked salmon. Sprinkle with chives.

From the Test Kitchen

*Test Kitchen Tip:

To get the potatoes to stick together as much as possible, it is essential to use finely shredded hash brown potatoes for this recipe.

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Nutrition Facts (Waffle Latkes)

  • Per serving:
  • 168 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 436 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 0 g sugar ,
  • 7 g pro.
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