Sweet potato waffles with sliced brisket and melted fontina cheese.
This is a day after Passover or Easter recipe. It uses the proteins like ham, turkey or brisket or roast beef with an assortment of your favorite cheese.
Bruce’s Sweet potato pancake mix (The Fresh Market or most local grocery stores)
Waffle iron ( I make a double batch)
Ingredients
For the waffles:
2 eggs
Vegetable oil (see directions, 2 Tablespoon per cup of mix)
Water (see directions)
For the Brisket:
Slice brisket
Heat any au jus in separate pot
For topping:
2 cups sour cream
½ bunch fresh cilantro
Splash of cilantro dressing or cilantro oil
Minced chives or scallions
Sliced fontina cheese or asiago (two slices per waffle)
Directions
- Whisk batter and heat waffle iron. Spray with PAM and cook waffles.
- Preheat broiler. Place 2 cooked waffles on a pan or oven proof pan. Dip brisket in au jus then shake extra liquid off so the waffle does not get soggy
Top with sliced fontina or asiago cheese. Place under broiler until cheese is brown and bubbly. - Whisk together topping ingredients. Top with sour cream and cilantro sauce. Serve with gravy or au jus for dipping. Serve hot.
(Extra waffles can be frozen and toasted when needed)
