First there were pumpkin spice sweet potato waffles.
Then there were the blueberry waffles in my cookbook.
Then, there was the parsnaffle.
Now: the potaffle! The potato waffle!
No? Parsnaffle was way more clever.
If you haven’t tried making a spiralized waffle yet, you’re doing yourself an injustice. Spiralized waffles are not only a clean-eating friendly way to enjoy waffles, they’re fun to make, they’re gorgeous and colorful and they’re packed with real flavor from real ingredients.
The process is simple:
- Heat up a Belgian waffle iron.
- Spiralize a large vegetable (starchier veggies – like potatoes – work best, but you can experiment with others.)
- Cook the vegetable noodles with olive oil, salt, pepper and any desired seasonings (I love garlic powder.)
- Transfer the cooked noodles to a mixing bowl with a large egg and toss together until combined.
- Pack the noodles into the waffle iron (should make two waffles.)
- Cook the waffles until the noodles bind together and are firm, about 7-10 minutes.
- Remove the waffles and enjoy with maple syrup or whatever toppings your heart desires!
With this simple equation, you can make spiralized waffles flawlessly!
This chorizo-potato waffle is hearty. It’s for that Saturday morning after you had one too many glasses of wine the night before and need a real meal. It’s for that Sunday brunch when you invite your friends over for mimosas.
The flavors of the waffle are insanely delicious, because the potato noodles cook in the oils from the cooked chorizo. The addition of the garlic powder and savoriness of the smoked paprika are the cherries on top to this complete breakfast or dinner.
Spiralized waffles can be for both breakfast and dinner (or even lunch) – for a more savory dish, add some mashed avocado on top. For breakfast, use maple syrup (as pictured.)
Or, just go wild and have breakfast for dinner. Or dinner for breakfast.
Have you tried spiralized waffles yet?
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
Not including maple syrup:
Chorizo, Parsley and Potato Noodle Waffles
- 2.25 oz chorizo decased and crumbled
- 1 large red potato peeled, Blade D, noodles roughly trimmed
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 large egg
- 1/4 teaspoon smoked paprika
- 1 teaspoon minced parsley
- maple syrup to drizzle
- Preheat a Belgian waffle iron.
- Meanwhile, place a large skillet over medium heat and once heated, add in the chorizo and cook for 5-7 minutes or until lightly browned. Set the chorizo aside in a plate and then add in the potato noodles and season with garlic powder, salt and pepper. Cover and cook for 5 minutes or until noodles are wilted and cooked through, tossing occasionally.
- Once cooked, add the noodles to a large mixing bowl with the chorizo and let cool for two minutes. Then, add in the egg, smoked paprika and parsley and toss to combine fully. Spray the waffle iron with cooking spray and then pack in the potato mixture. Cook to the waffle iron’s settings (about 7 minutes) and then remove carefully.
- Serve each waffle topped with maple syrup.