Ingredients
-
2 pounds russet potatoes - peeled, coarsely shredded, and squeezed dry
-
1 medium onion, shredded
-
2 large eggs, lightly beaten
-
3 tablespoons all-purpose flour
-
2 tablespoons chopped dill, plus more for garnish
-
1 1/2 teaspoons kosher salt
-
1 teaspoon baking powder
-
3 tablespoons melted unsalted butter, plus more for brushing
-
Smoked salmon, for serving
-
Sour cream, for serving
Directions
-
Heat an 8-inch waffle iron and preheat the oven to 200°F. In a bowl, mix the potatoes, onion, eggs, flour, chopped dill, salt, baking powder and the 3 tablespoons of butter.
-
Brush the waffle iron with melted butter; spread one-fourth of the potato mixture onto it. Close and cook on high until the blini is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potatoes. Serve topped with smoked salmon and sour cream, and garnish with dill.
Emily Kordovich
Notes
You can also make these in a Belgian waffle maker. Spoon one-third of the mixture onto the waffle iron instead of one-fourth.