Chorizo, Parsley and Potato Noodle Waffles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 large egg
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 2.25 oz chorizo decased and crumbled
- 1 large red potato peeled, blade d, noodles roughly trimmed
- 1/4 easpoon smoked paprika
- 1 teaspoon minced parsley
- maple syrup to drizzle
- Carbohydrate 29.9202449997205 g
- Cholesterol 105.75 mg
- Fat 2.75777333330937 g
- Fiber 3.25221675212625 g
- Protein 6.75063666654537 g
- Saturated Fat 0.838259166666045 g
- Serving Size 1 1 waffle (242g)
- Sodium 84.2066197892213 mg
- Sugar 26.6680282475943 g
- Trans Fat 0.504051666663366 g
- Calories 167 calories
Preheat a Belgian waffle iron.Meanwhile, place a large skillet over medium heat and once heated, add in the chorizo and cook for 5-7 minutes or until lightly browned. Set the chorizo aside in a plate and then add in the potato noodles and season with garlic powder, salt and pepper. Cover and cook for 5 minutes or until noodles are wilted and cooked through, tossing occasionally.Once cooked, add the noodles to a large mixing bowl with the chorizo and let cool for two minutes. Then, add in the egg, smoked paprika and parsley and toss to combine fully. Spray the waffle iron with cooking spray and then pack in the potato mixture. Cook to the waffle iron’s settings (about 7 minutes) and then remove carefully.Serve each waffle topped with maple syrup.
