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Potato Waffle with Speck-Julienne and Cream Cheese

40 minutes
Back to overview

Potato Waffle with Speck-Julienne and Cream Cheese

40 minutes
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For 4 persons

60 g HANDL TYROL Tiroler Speck PGI Ham Speck "Julienne"
waffle dough:
320 g starchy potatoes, cooked
2 eggs
80 g flour
120 g Crème fraiche
1 tp baking powder
salt, pepper, nutmeg
125 g curd or cream cheese
olive oil
half a lemon
chives, spring onions
salt, pepper, nutmeg
A special treat - Tiroler Speck g.g.A. Ham Speck "Julienne" Schinkenspeck HEU


Level of difficulty:
Hobby cook
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  1. Mash the cooked and peeled potatoes. For a smooth waffle dough strain the mashed potatoes through a sieve. If you are in a hurry, just skip this step.
  2. Combine mashed potatoes, eggs, flour, baking powder and Crème fraiche in a large bowl until well blended. Season with salt, pepper, and a pinch of grated nutmeg.
  3. Preheat a waffle iron and generously grease both sides of the iron with oil.
  4. Fill the waffle iron with the potato dough. Close the lid and bake until golden brown on both sides.
  5. Place the baked waffles on a paper towel and let drip off.
  6. Meanwhile finely dice chives and spring onions. Combine curd or cream cheese, the diced chives and spring onions, a dash of olive oil, and the juice of half a lemon in a bowl and stir until it has a creamy texture. Season with salt, pepper, a little bit of grated garlic, and a pinch of grated nutmeg.
  7. Arrange the waffles with the cream-cheese mixture and place some Speck julienne on top. Serve it still warm with a garden-fresh mixed salat on the side.

The waffles are still delicious the next day out of the lunch box! Or make a sandwich with some ham, cream cheese, and salad. That’s Tyrolean Meal Prep!

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