Potato & Rosemary Waffles with Bacon | GCBC x LIGHTHOUSE BAKING

Recipe by: Mike Reid
Time: 30 minutes
Serves: 2 or 4
Ingredients:
50g unsalted butter
150ml buttermilk
50ml double cream
3 free-range eggs
125g plain flour
100ml full cream milk
50g parmesan, grated
240g Dutch cream potatoes, grated
A few sprigs of rosemary, finely chopped
Salt & pepper, to taste
To Serve
80g streaky bacon, sliced
2 eggs, fried
Maple syrup, to serve
Method:
Bring to the boil the milk, cream, salt & butter. Turn off the heat and set aside. Use a whisk to combine the eggs, flour and buttermilk. Add the warm milk and butter mixture and combine with a pinch of salt.
Add to a food processor and blend on medium speed until a smooth consistency is created. Peel the potato and fine grate, place in a tea towel and squeeze out any liquid. Add the potato, parmesan, rosemary, salt and pepper to the batter, stir to combine.
Oil the waffle machine, pour the mix onto the machine and cook on both sides until golden brown.
While the waffles are cooking, fry your bacon and eggs.