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For the potato

  • 1 large russet potato grated using the wide holes of your box grater
  • 1/2 -3/4 teaspoon or to taste Spinach Dip Mix from The Pantry Club
  • a couple grinds of Kalk Bay Food smoked spice
  • 1 tablespoon olive oil

For the poached egg

  • 1 large egg
  • 1 Tovolo poaching bag


  • Make the potato "waffle"
  • Place the grated potato in a cheesecloth or a couple of paper towels. Close the paper towel or cheesecloth over the potato, then squeeze to remove as much liquid as possible.
  • In a medium bowl, combine the grated potato, spinach dip mix, and smoked spice. Mix to combine. Taste and adjust the flavors as needed.
  • Add the olive oil and stir until the grated potato is well coated. With a large spoon gather the grated potato in a rough
  • circle and place in your waffle maker and cook until evenly browned and crisped. This may take a few tries. As your potato waffle cooks, poach the egg.

Poach the egg:

  • Fill a small pot 3/4 of the way with water. Bring the water to a boil over high heat. Once the water has reached the boiling point reduce the heat
  • to low and allow the water to simmer. Place the Trovolo poaching bag in an empty glass, making sure to open the bag enough to allow the egg in. Crack the egg into the bag.
  • Lift ends of the bag closed and place the bag into the simmering water. Allow to simmer for 4-6 minutes until the white is completely set.

To assemble:

  • Place the potato waffle on a plate and top with poached egg. Add a couple of grinds of smoked spice, if desired.