SAVORY WAFFLES RACHAEL RAY RECIPES

Steps:

• Combine the cornmeal, flour, sugar, baking powder, mustard powder, salt, onion powder, pepper, garlic and chili flakes
• Mix in the 2 eggs and milk until just combined
• Heat a waffle iron to medium and spray with nonstick cooking spray or smear with a touch of butter or oil
• Pour about 1 cup batter into the center of the hot waffle iron and cook for 3-4 minutes
• While the waffles are cooking, fry the remaining 8 eggs
• In a nonstick skillet, heat 1 teaspoon butter over medium heat until foamy
• Working in batches, crack eggs into the pan, leaving enough room to flip
• Cook until white has set, 2-3 minutes, then flip eggs gently; cook for 30 seconds more for overeasy
• To serve, place 2 eggs over a waffle and drizzle with hot sauce and melted butter
• Sprinkle with cheese and green onions, if using

Steps:

• In a small saucepan of salted water, bring the potato to a boil. Lower the heat and simmer until tender, about 10 minutes. Drain, return to the pot and mash with 1/4 cup olive oil; let cool.
• Meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion, season with salt and cook until soft, about 10 minutes. Stir in the crushed red pepper and cook for 1 minute. Stir in the honey and lemon juice and cook until the mixture is reduced to a jam-like consistency, about 10 minutes. Remove from the heat and stir in the vinegar.
• Preheat a waffle iron. Using an electric mixer, beat the potato, ricotta, eggs, flour, baking powder, cumin and 1 teaspoon salt on low speed until smooth, scraping down the sides of the bowl.
• Grease the waffle iron with cooking spray. Working in batches, pour 1/2 cup of batter into the center of the iron; close and cook according to manufacturer's instructions. Serve with the jam and a dollop of sour cream.