Potato waffles are even better than regular waffles. Because potatoes. And bacon. And cheese. Great, now we want potato waffles. Better still, this is inspired by a traditional kugel recipe.
Dice the bacon as fine as possible, then peel and dice the onion. Fry half of the bacon in the oil with the onions for 5 minutes until the onions are soft and sweet and the bacon golden.
Transfer both to a large mixing bowl and crack in the eggs. Fry the other half of the bacon in the now empty pan to go crispy and keep to garnish later.
Peel and grate the potatoes into a second bowl, then place into a cheesecloth or clean tea towel and twist/squeeze as much liquid out as possible. Stir the dried potato into the eggs with the cornflour, grated Parmesan and seasoning.
Preheat your waffle iron and oil it. Spoon some of the mixture into the iron, close it shut and cook for about 15 minutes or basically until very little steam is being given off any more and the waffle has turned golden.
Serve a couple of the warm krugel style waffles with extra bacon, a dollop of sour cream, sprinkling of chopped chives and a squeeze of lemon juice. Makes 8, serves 4.