I have been dreaming about this recipe for Truffle Potato Waffles for almost a year now. YAY, for Australian Black Winter truffles, as we received a very special treat in the mail from some of our favorite ladies at Gourmet Attitude and I knew I could make that dream come true. It always puts a smile on our faces when we open the door and see a delivery from them as we know that not only is it very special but also intoxicatingly delicious!
Truffles have this air of fancy, but they are not meant for only complicated French or Italian Dishes. Which is what most people tend to think. Truffles can be used for everyday recipes, and they should be. I think of them as an ingredient, like salt and pepper, and I use them in simple, everyday recipes. They add a little extra something to an ordinary recipe such as mac and cheese. Earthy and rich in flavor they take eggs from ordinary to extraordinary.
This recipe really showcases the freshness of Australian Black Winter truffles. This truffle comes from Western Australia, and is the same that comes from France in the fall and winter months. It is truly special; mildly earthy and not overly pungent. Not only is it wonderful in this recipe but it is great grated over an omelette.
This recipe comes together quickly and does not require a lot of prep. Grated russet potatoes are mixed with a good parmesan cheese, a small amount of fresh parsley and lots of truffles. The waffles are crispy on the outside and soft inside with the essence of rich, earthy truffles. A poached egg adds more texture as well as protein; making it a great entree.
More of our Truffle Recipes to enjoy: