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Potato Waffle BLT

Crispy Potato Waffles are used as buns for this amazing sandwich. Honeyed pepper bacon, marinated tomatoes and Green Goddess dressing accent the buttery, crispy potato waffles.

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Cuisine: American



Prep Time

20 Mins

Cook Time

30 Mins


Serves 12


Crispy Potato Waffles are used as buns for this amazing sandwich. Honeyed pepper bacon, marinated tomatoes and Green Goddess dressing accent the buttery, crispy potato waffles.



For the Potato Waffle

  • 2 pounds (907g)​​ ​Rehydrated Potato Hash Browns
  • ¼ cup (50g)​​ ​Potato Starch (Corn Starch can be subbed)
  • 3 each​​​​ Large Eggs, beaten
  • 1 tablespoon (9g)​​​ Kosher Salt
  • 1 teaspoon (3g)​​ ​Ground White Pepper
  • 2 teaspoons (6g)​​​ Granulated Garlic
  • 1 teaspoon (3g)​​ ​Onion Powder
  • As Needed​​​​Vegetable Oil Spray

For the Black Pepper – Honey Bacon

  • 18 slices (816g)​​​ Thick Cut Bacon
  • ½ cup (120ml)​​​ Honey
  • ¼ cup (60ml)​​​ Warm Water
  • As Needed​​​​ Coarse Ground Black Pepper

For the Green Goddess Dressing

  • 2 each​​​​ Anchovy Filets, soaked in cold water for 5 minutes, finely chopped)
  • ¾ cup (180ml)​​​ Mayonnaise
  • ¼ cup (60ml)​​​ Sour Cream
  • ¼ cup (20g)​​​ Chives, roughly chopped
  • 3 tablespoons (13g)​​ Parsley, roughly chopped
  • 2 tablespoons (8g)​​ Tarragon, roughly chopped
  • 2 tablespoons (6g)​​ Basil, roughly chopped
  • 1-1/2 tablespoons (22ml)​ Freshly squeezed lemon juice
  • 2 teaspoons (6g) ​​​Lemon Zest
  • 2 teaspoons (6g) Kosher Salt
  • 1 teaspoon (3g) Freshly Ground Pepper

For the Marinated Tomatoes

  • ¾ pound (340g)​​​ Globe Tomatoes, sliced ½ inch thick
  • 2 teaspoons (6g)​​​ Sea Salt
  • 1 teaspoon (3g)​​ ​Freshly Ground Black Pepper
  • 2 tablespoons (30ml)​​ Extra Virgin Olive Oil

To Finish the Dish

  • As Needed Bibb Lettuce


1. To make the waffles, combine the rehydrated potato hash (rehydrate according to package instructions) with the potato starch, eggs, salt, and seasonings. Allow the mixture to sit in the cooler for 15-20 minutes before using.
2. Preheat a waffle iron to medium high heat. Place enough potato mix to fill the waffle iron. Cook the waffle for 5-6 minutes or until golden and crispy. Repeat with the remaining hash brown mix until 6 waffles are made. Keep Warm.
3. To cook the bacon, arrange it on a baking sheet with a silicon baking mat or lightly oiled parchment paper. Mix the honey and water together and lightly brush it on the bacon. Sprinkle the bacon with the coarse ground black pepper. Bake at 350 degrees for 25-30 minutes or until rendered, keep warm.
4. To make the dressing combine all ingredients in a blender and blend until smooth. Keep cold.
5. To marinate the tomatoes, sprinkle the sliced tomatoes with the salt and pepper, then drizzle with olive oil. Allow the tomatoes to marinate for at least 25 minutes in the fridge, overnight is even better. Bring the tomatoes back to room temperature before serving.
6. To build the sandwiches, place the lettuce on the bottom half of a waffle. Spoon a little dressing on the lettuce, followed with 3 slices of bacon. Top that with 2-3 slices of tomatoes, followed by some more dressing and finally the top half of the waffle.
7. Serve right away and enjoy!


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