Potato Waffle Benedict | Idaho Potato Commission

Ingredients

• 2 Idaho® Russet potatoes, coarsely grated
• 2 tablespoons Spanish onion, coarsely grated
• 2 whole eggs
• ½ cup flour
• pinch of salt and black pepper
• 2 teaspoons baking powder
• 3 poached eggs for serving
• 2 cups heavy cream
• 2 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
• ½ cup onions, caramelized
• ¼ cup Parmesan cheese, grated
• salt and black pepper, to taste