Waffle House Tribute

No matter where I have traveled to in our Country, one thing that is always consistent-Waffle House- you always know what you are getting when you sit down at the counter. The way orders are taken and then “called” to the cook (who always gets it right) is amazing and the food is always delicious. In honor of all those experiences I’ve had there, I now make my own version of this Classic American breakfast!

Ingredients
2 medium Yukon gold potatoes peeled
1 small onion finely chopped
1 jalapeno finely chopped
5 eggs divided
⅓ -½ cup AP flour
3 tbsp duck fat
½ cup grits cooked per package (4 servings)
4 pieces pork roll, or 4 slices scrapple, or 6 pieces bacon
2 homemade biscuits
2 tbsp butter
2 tbsp apple butter
Avocado oil spray
Louisiana hot sauce
Salt and pepper to taste

Grate the potatoes into a towel to dry them, then add to bowl along with the onion and jalapeno and mix together well. Add one beaten egg to the bowl along with 1/3 cup of flour, and 1 tsp salt. Mix everything together again- if it’s too loose add more flour. Use a large slotted spoon to make the pancake size uniform while the duck fat heats.
Heat the duck fat in a cast iron pan heat to 350 °F and add the latkes carefully, let cook on one side till they start to brown, then turn over till the other side’s brown- remove from pan to a rack and then to the plates.
Cut the two biscuits in half and place on grill or griddle until browned, then top both halves with apple butter and plate.
Cook the grits using package directions to get about 1 cup. The age-old struggle on how to dress grits is a deeply personal thing, I just use some butter and salt and pepper.
Heat avocado spray in a wide pan, crack and drop in the 4 eggs, allow to cook a few minutes, then cover until the top cooks, garnish with hot sauce and salt and pepper to taste.
Finally add your preferred breakfast meat and it’s done!