Potato & Rosemary Waffles With Bacon, Maple Syrup

Serves 2 or 4

Time 30 minutes

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.