Breakfast / Brunch
Corned Beef Waffles
As this recipe for Corned Beef Waffles illustrates, corned beef can be so much more than just a sandwich filler. Packed full of salty corned beef and topped with a sweet apple-thyme maple syrup, these waffles also prove that bacon and maple syrup isn't the only tasty salty-sweet breakfast combo — corned beef works too. So put any corned beef you might have left over to good use and start your morning off just right with these Corned Beef Waffles.
FOR THE SYRUP, REDUCE:
FOR THE WAFFLES, WHISK:
The syrup is easy to make, but start it before you make the waffles. Simply reduce apple cider, add maple syrup and thyme, and steep until the waffles are ready.
For the syrup, reduce cider in a saucepan over medium-high heat to ¼ cup, about 15 minutes. Add maple syrup, thyme, and a pinch of salt. Bring mixture to a boil, then let stand off heat until waffles are ready; strain if desired.
For the waffles, whisk together flour, baking powder, baking soda, ½ tsp. salt, and pepper.
Whisk together butter, buttermilk, eggs, Dijon, and sugar in a separate bowl; add to dry ingredients. Gently stir mixtures together with a fork until most (but not all) of the dry ingredients are moistened. Fold corned beef into batter.
Preheat waffle iron according to manufacturer's instructions, then coat with nonstick spray.
Scoop about ⅓ cup batter into each waffle well and cook until crisp and golden. Serve waffles with syrup.
So the pieces distribute evenly in the batter, pulse diced corned beef in a food processor until minced.
Fold corned beef into waffle batter so you don't lose the volume created by the leavener.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Cholesterol 174mg 57%
Sodium 1013mg 42%
Carbs 68g 22%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.