Smashbrown waffle with beef cheek and tomato salsa
Give those leftovers a brand new life
Serves
1
Prep Time
5 mins
Cook Time
15 mins
This potato smashbrown waffle proves leftovers can be next level. A cooked potato is smashed thin into a waffle iron with parmesan and cooked patiently until deeply golden and ultra crunchy. The result is a crispy potato waffle that delivers serious texture with very little effort. It is then topped with rich pulled beef cheek and a fresh tomato and coriander salsa that cuts through the richness perfectly. If you like a bit of heat, grating frozen jalapeño over the top adds a clean, punchy kick without overpowering the dish. This smashbrown waffle is ideal for using up leftover potato and beef cheek, or even bolognese mince! It works just as well for brunch, an easy dinner or a late night snack when toast simply is not going to cut it.
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ShareIngredients
1 potato
cooked2 Tbsp grated tasty cheddar cheese
olive oil spray
150g Quality Mark beef cheeks
pulled2 diced tomatoes
a squeeze of lemon juice
a handful fresh coriander leaves
1 jalapenoi
frozen
Method
Heat your waffle iron on high and spritz with a little oil or cooking spray.
Place your leftover potato into the waffle iron and smash it firmly down, go thin for maximum crunch.
Sprinkle a little cheese evenly over the potato so it melts.
Close the waffle iron and cook for 10 to 12 minutes. Avoid opening it early as the potato needs time to dry out and get golden and crispy.
Gently reheat your pulled beef cheek until hot and juicy.
Mix the diced tomato with lemon juice and some coriander.
Lift the waffle onto a plate.
Top with beef cheek, tomato salsa and if you’re feeling it, grate some frozen jalapeno over the top.
Pro tips:
- Use a boiled or baked potato for best results.
- Smash hard and resist the urge to peek early.
- Freezing the jalapeno or chilli pepper makes it easy to grate and gives a clean heat that’s optional for the dish.
- For a simple beef cheek recipe, head to this recipe.
