- Level: Easy
- Total: 3 hr 50 min
- Active: 45 min
- Yield: 4 waffles
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 3 hr 50 min
- Active: 45 min
- Yield: 4 waffles
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Corned Beef:
Waffles:
Directions
Special equipment:
a waffle iron- 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.
