Potato Prosciutto Waffles

Yield: 6 Prep time: 20 minutes Cook time: 5 minutes

1/4 pound thinly sliced prosciutto 3 medium russet potatoes (or 3 cups mashed potatoes) 1 teaspoon salt, plus additional for salting water 1/2 cup milk 1/3 cup unsalted butter, melted 2 large eggs, beaten 1/2 cup shredded Parmesan 1 tablespoon fresh thyme 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon black pepper

Heat oven to 400 F.

Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.

Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.

Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.

In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.

Heat waffle iron. If required, grease with cooking spray.

Spoon about 1 cup batter onto waffle iron and cook according to iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.

Serve with touch of butter, sour cream or poached or fried egg.

Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.