I have been dreaming about this recipe for Truffle Potato Waffles for the past year. YAY, for Australian Black Winter truffles, as we received a very special treat in the mail from our favorite ladies at Gourmet Attitude and I knew I was about to make that dream come true.
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 omelet.
This recipe comes together quickly and does not require a lot of prep. Grated russet potatoes are mixed with 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:
Grilled Prosciutto and Truffle Pizza
Recipe: Truffle Potato Waffles
2 medium-sized russet potatoes
2 small shallots, finely minced
1 teaspoon olive oil
1/8 cup Italian parsley, finely minced
3/4 cup parmesan cheese, grated
1 tablespoon fresh black truffle, finely grated
fresh black truffle
Warm the olive oil in a small frying pan over medium-low heat. Add the shallots, stir and cook over low heat for 3 minutes. Remove from the heat and set aside.
Peel potatoes and grate.
Wrap the grated potatoes in a piece of cheesecloth and squeeze out the moisture.
Place the potato into a mixing bowl, along with the shallots, parsley, parmesan cheese, and grated truffle.
Mix well with a fork.
Preheat a waffle iron and butter well. Place half of the potato mixture onto the hot waffle iron and close. Cook until golden brown and slightly crispy; about 7 minutes on our waffle iron. Keep checking.
Repeat with the remaining potato mixture.
Poach the eggs while the potato waffles are cooking. Let the poached eggs sit on a paper towel to remove the moisture.
Place potato waffle on a serving place, top with the egg, and grate more fresh truffle over the top.
Taste of France
Tuesday 6th of September 2016
Living in truffle land, I am curious where your truffle came from? Have you had the regular black truffle (winter variety)? It's quite different. I just went to a truffle restaurant in Carcassonne, featuring the summer truffle (obviously). I posted about it last week. Personally, we like truffles best on an omelette. Very simple, to bring out the truffle flavor. When you buy a golf-ball-size truffle, you use it at pretty much every meal for a week, until it's gone. They don't last and it's a shame to let it go bad! But using it like that means you don't get all fancy every meal. The truffle alone elevates the simplest dishes.