Potato Waffle with Smoked Salmon

45 min.
4 Servings
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For rich and savory potato waffles, check out this recipe that tops a crispy, waffle-ironed potato mix with smoked salmon and dill cream that you can enjoy for breakfast, dinner or anytime in between!


  • 2 large russet potatoes
  • ½ yellow onion
  • 1 bunch Nature’s Basket dill
  • ½ red onion
  • ½ cup Giant Eagle all-purpose flour
  • 2 large Giant Eagle eggs
  • ½ cup Nature’s Basket whole milk
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 2 tsp. RumfordⓊ baking powder
  • 8 oz. sliced Ducktrap smoked salmon
  • ½ cup Daisy® sour cream


  Prep Time: 15 min. • Cook Time: 30 min.

Preheat your waffle iron. Peel and grate potatoes and the yellow onion, rinse and dry well. Roughly chop the dill. Peel and finely dice the red onion.

Combine potatoes and yellow onions with flour, eggs, milk, salt, pepper, and baking powder.

Depending on the size of the waffle iron, spoon in ½-1 cup portions. Cook for 8-10 minutes or until potatoes are cooked through.

Arrange the salmon on the waffles and garnish with a dollop of the sour cream, red onions, chopped dill and enjoy!

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