Potato Pancake Frittata Waffles
Get excited for Saturday mornings again! The family will flip over these flavourful herb, potato and goat cheese frittata waffles.
6 McCain® Potato Pancakes
1 tbsp (15 mL) chopped fresh basil
2 tsp (10 mL) chopped fresh dill
½ tsp (2 mL) pepper
¼ cup (60 mL) crumbled goat cheese
¼ cup (60 mL) diced red pepper
1 tbsp (15 mL) minced red onion
- Prepare McCain® Potato Pancakes according to package directions. Dice into small pieces; set aside.
- Whisk together eggs, basil, dill and pepper; stir in chopped pancakes, goat cheese, red pepper and onion.
- Heat waffle iron according to manufacturer's instructions. Pour ½ cup (125 mL) egg mixture into preheated waffle iron.
- Cook waffle for 4 or 5 minutes or until steaming stops and waffle is cooked through and golden brown. Repeat with remaining batter.
Tip: Add crumbled cooked bacon to the egg mixture if desired.