Do you have a waffle maker? Something tells me - the majority have this miracle unit, someone has it from Soviet times, someone has a modern one, bought in a burst of culinary inspiration, and then sent to the closet, since the inspiration ended, and the homemade waffles ate so much that you can't see them again want.
So, take it out, we will make waffles. Yes, not simple, but potato. You can - with bacon and leeks, you can - with pieces of raw smoked meat or sausage, you can - with sweet peppers... but with anything you can!
Modern waffle irons are best suited for these purposes, which are designed for plump waffles, and not thin pancake ones, but the old ones will also work well.
Potato waffles are a German specialty, one might say. Rather, the Palatinate, if you narrow the geographic circle. They are used instead of bread, but they can also be consumed as an independent dish.
True, there will be more fuss than with potato pancakes, but the result to taste is completely different.
So, we take:
Flour one hundred grams;
Yeast - dry bag;
A glass of milk;
A kilogram of potatoes;
100-200 grams of bacon;
Leeks or a bunch of green onions;
Three eggs;
Salt, pepper, nutmeg to taste.
How we cook:
First, we dilute the tremors with flour in milk, add some salt, let this batter rise.
While the yeast is activated and roaming around, peel the potatoes (raw) and rub on a fine grater. Let the grated potatoes drain, if necessary, squeeze. Some even after squeezing allow the potato juice to settle, the liquid is drained, and the starch is used in the dough, but as for me, this is superfluous.
Add grated potatoes to the batter that has risen with yeast, add pepper, nutmeg, bacon cut into pieces, onion, eggs cut into small pieces, knead everything.
We heat the waffle iron well and grease it with oil (we have no fat in the dough).
Well, when the waffle iron is ready, we start baking - each waffle until golden brown.
Bon Appetit!