Loaded Potato Waffles

By DreiFromBK

F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour cream and chives.

Ingredients

• 3 Yukon Gold potatoes (3/4 pound), peeled and sliced 1/4 inch thick
• 2 cups brine from Cauliflower-Heart Pickles or other jarred pickles
• 3 garlic cloves
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 cup tahini
• Pinch of ground cumin
• 1/4 cup harissa
• Canola oil, for frying

Preparation

Step 1

In a medium bowl, cover the sliced potatoes with the pickle brine and refrigerate overnight.
In a food processor, combine the garlic, lemon juice and salt and pulse until a coarse puree forms. Let stand for 10 minutes. Strain through a fine sieve set over a small bowl. Stir in the tahini, cumin and 3 tablespoons of water until smooth, then stir in the harissa and 1/2 tablespoon of the pickle brine. Season with salt.
Drain the potatoes and pat dry with paper towels. In a nonstick skillet, heat a thin layer of oil. Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until they’re lightly browned and tender, about 
5 minutes per batch. Drain and serve with the harissa tahini.