Savory potato waffles with leek and dried meat

Ingredients for 6 servings:

• 1 kg potatoes
• 250 g flour
• 20 g yeast
• ¼ liter of milk
• 3 eggs
• 1 stalk(s) leek, small
• 150 g dried meat
• Oil (for oiling the waffle iron)
• Salt
• Pepper (white)
• nutmeg

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Grumbeerwaffele – Original recipe from the Palatinate grandmother

First, prepare the yeast dough: warm the milk (lukewarm), then put all the flour in a bowl, make a well in the middle, crumble in the yeast, and dissolve it in a little lukewarm milk; then add the remaining milk and mix everything into a yeast dough. Cover with a kitchen towel and let it rise in a warm place for about 30 minutes. In the meantime, peel and grate the potatoes. Drain the grated potatoes in a sieve, catching the dripping water. In the meantime, clean and wash 1 small leek, cut it into half rings or strips, and finely dice the dried meat. Discard the drained water from the potatoes and add the potato flour that has settled at the bottom of the bowl to the yeast dough, along with the grated potatoes, eggs, leek, and dried meat. Mix everything together well and season with salt, pepper, and a little nutmeg. Heat the waffle iron to medium heat and, if necessary, lightly oil it with a pastry brush. Then, first bake a small test waffle until golden brown and season the batter if necessary. Tips: The potatoes should be grated medium-finely. When seasoning the finished batter, add only a little salt at first, as the dried meat also contains salt, which you’ll only taste when baking. If you like, you can omit the dried meat altogether. The above quantity yields approximately 10-12 waffles. In the Palatinate region, where the “Grumbeerwaffele” originates, some places hold “Grumbeerwaffel Festivals” specifically to celebrate the delicious waffle. If you don’t want to go to the trouble of baking your own, head to fairs in the Palatinate or Saarland, where you’ll always find a “Grumbeerwaffel” stand somewhere. Potato waffles go very well with goulash or other “gravy dishes.” Some also serve them with goulash soup or other stews. They also taste great as a main course with leaf salads, and for those who prefer a more traditional dish, try them with a mild mustard.