- 20 g Yeast
- 125 ml Milk
- tbsp Sugar
- 200 g Wheat Flour
- 100 g Finely Chopped Bacon
- 1 Finely Chopped White Onion
- 3 Eggs
- 600 g Peeled And Coarsely Chopped Baked Potatoes
- Grated Nutmeg
- tsp Sea Salt
- Freshly Ground Pepper
- 25 g Butter
- 100 g Basil Pesto
Stir the yeast into the milk and add the sugar and flour to make a dough. Mix thoroughly and leave for approximately ½ hour.
Meanwhile fry the bacon in a pan until it is crispy and then add the onion. Sauté until golden brown and then leave to cool for about 5 minutes.
Stir the bacon mixture into the dough along with the egg yolks, potatoes, nutmeg, salt and pepper.
Beat the egg whites until stiff with a little salt and gently stir them into the dough.
Bake the potato waffles in a very hot and greased waffle iron. Serve them warm with the basil pesto.