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Boxty, typically fried up like a pancake, turns into comfy, pillowy, savory waffles for a yummy brunch.
Prep Time: 00:20
Cook Time: 00:15
3 medium potatoes
1 tablespoon butter
2/3 medium yellow onion, finely chopped (approximately cup)
1 head of cauliflower, florets chopped into small pieces (approximately cup)
1 1/2 head of cabbage, shredded (approximately cups)
1 cup leftover mashed potatoes or colcannon
1/4 cup yogurt or sour cream
1 heaping tablespoon horseradish sauce
1/2 teaspoon salt
2 tablespoons each minced tarragon and dill
1/2 cup flour; if using gluten-free, use brown rice
2 teaspoons baking powder
1Peel potato if desired; if using thin skinned potatoes, you can leave the peel on. Grate the potato and place in a bowl of cold water. Let stand.
2Heat a large flat-bottomed skilled over medium high heat. When pan is hot, add butter. When butter melts, add onion and salt to taste. Cook five minutes, until transparent. Add cauliflower. Saute until cauliflowers becomes very soft. Add cabbage, and continue to saute until volume of cabbage has decreased and all vegetables are very soft.
3Heat oven to 200º. Drain potatoes, pressing out all water (alternatively, run them through a salad spinner). Place them in a large bowl. Plug in waffle iron. Add sauteed vegetables, leftover mashed potatoes or colcannon, yogurt, horseradish sauce, egg, salt, and chopped herbs. Stir thoroughly. Add flour, and mix in thoroughly. Place a very fine mesh sieve over the mixture and gently sift in the baking powder. Mix thoroughly.
4Brush or spray waffle iron with oil or non-stick spray. Place 1/2 cup mixture in center of iron, and close. Cook approximately 5 minutes, until waffle is golden and you have achieved the desired crispness. Place finished waffle on a rack in the oven to keep warm. Repeat.
5Serve with sour cream or yogurt. Leftover waffles can be reheated in the toaster.
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