1/4 pound Prosciutto (thinly sliced)
3 medium-sized Russet potatoes (or 3 cups mashed potatoes)
1/2 cup Milk
1/3 cup Unsalted butter (melted)
2 large Eggs
1/2 cup Parmesan cheese (shredded)
1 tablespoon Fresh thyme
3/4 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Salt
1/2 teaspoon Black pepper
Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly lay prosciutto on paper. Bake for 10 to 15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
Peel and cube potatoes. Place in a pot of salted water and bring to a boil over high heat. Once boiling, reduce heat to a rapid simmer and simmer until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to a large bowl. Mash potatoes with a fork or potato masher.
To the potatoes, add milk, butter, eggs, cheese and thyme. Stir to combine.
In a separate bowl, combine flour, baking powder, salt and pepper. Add to the potato mixture and stir until just combined. Crumble the crisp prosciutto and fold into the batter.
Preheat a waffle iron. If your waffle iron requires, grease with cooking oil spray. Spoon batter (about 1 cup) onto the waffle iron and cook according to your iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in a 200°F oven until all waffles are cooked and you are ready to serve.