| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 45 min |
| Yield: | 4 waffles |
| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 45 min |
| Yield: | 4 waffles |
Ingredients
- 2 1/4 pounds corned beef brisket, rinsed
- 1 tablespoon peppercorns
- 1 tablespoon coriander seeds
- 2 bay leaves
- Nonstick cooking spray, for the waffle iron
- 4 cups store-bought shredded potatoes, such as Simply Potatoes hash browns
- 2 large eggs, beaten
- 1/2 medium yellow onion, sliced
- Kosher salt and freshly ground black pepper
- Chopped chives, for garnish
Instructions
- For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
- Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
- For the waffles: Preheat a waffle iron and spray with cooking spray.
- Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1220 |
| Total Fat | 84 g |
| Saturated Fat | 27 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 54 g |
| Cholesterol | 333 mg |
| Sodium | 1071 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1220 |
| Total Fat | 84 g |
| Saturated Fat | 27 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 54 g |
| Cholesterol | 333 mg |
| Sodium | 1071 mg |
Reviews
If u don’t push the excess liquid out of the batter it won’t get crisp. Thought they were delicious
Terrible recipe as written. Dry, tasteless and fell apart. Why do these wantabee chef’s not test the recipe? Waste of my time and money. Took another disappointed posters advice and threw it in a cast iron pan with another egg and waffle batter mix. If you don’t follow the recipe as written don’ give a review.
Molly Thank you for this recipe it’s a keeper! It was so tasty and crispy! Love your show! Love your recipes!
These are so yummy and make a great snack or end-of-week dinner. I used a can of Hormel corned beef hash (it already has potatoes in it) because my family loves it and just added the chopped onions and eggs. Cooked on waffle iron for 5 minutes each. They came out great!
This was wonderful! I read the other reviews and didn’t notice any issue on my end. You just need to cook it till it’s really crispy on the outside – do not be scared. I only learned that because I’ve make mashed potato waffles and you need to cook it longer than expected. This would be great dipped in thousand island dressing, with sour kraut, or with a fried egg on top. Adding it to my St. Patrick’s day menu 😉
Good tasting but mine never got crisp. I tried less of the mixture but still it was very chewy. Could it be my waffle iron? Mine is regular not Belgium. I also added another egg because the mixture was dry and not holding together.
The flavors were good but the ratios and quantities in the online recipe are different from the video. They fell apart and I had to get creative and put in a frying pan. Additionally the raw onions – uh well they needed to be pre-cooked and added to the mix. Basically this recipe as written doesnt work.
Molly, you should do a competition with your waffles, Girl Meets Farm VERSUS Man vs Food, where Casey is required to eat like 4 of your waffels, they look really good.
Question could these be pre made frozen, reheated n still be as delish
We found this to be almost inedible. It was dry, salty and devoid of flavor (other than salt). It really needed something or maybe this combo was just not made for a waffle iron. The idea of the cast iron skillet sounded a whole lot better and would probably be less drying.