Sweet Potato & Feta Waffle with Romesco Sauce

Romesco Sauce:

• 2 roasted red bell peppers (from a jar)
• 1 cup slivered almonds, toasted
• 1/4 cup flat leaf parsley
• 2 Tbsp lemon juice
• 1/2 cup tomato puree
• 2 cloves garlic
• 3/4 cup olive oil
• salt & pepper, to taste

Waffle:

• 1 russet potato, peeled (or use 1.5 cups frozen hash brown mix)
• 1 sweet potato, peeled (or use 1.5 cups frozen grated sweet potato)
• 1 tsp garlic powder
• 1/4 cup finely crumbled feta cheese
• 2 eggs
• 2 Tbsp all-purpose flour
• salt & pepper, to taste
• Optional: fried egg

Romesco Sauce:

Blend all ingredients together in a food processor. Slowly add the olive oil to desired consistency.

Waffle:

Preheat the waffle iron over medium heat. Brush with cooking oil or butter using a pastry brush. Grate the potato and sweet potato and squeeze the extra liquid out in a kitchen towel. Mix in the remaining ingredients and place half of the potato mixture in the waffle iron, ensuring that it fills all corners of the waffle pan evenly. Cook on each side for 5-8 minutes on medium heat, less if you don’t want them as crispy.

Assembly:

Enjoy waffles topped with homemade Romesco sauce or fry an egg for another delicious addition (optional).