Corned Beef Hash Waffle with Thyme Maple Syrup and Herb Compound Butter



  • Strain off excess water from the shredded potatoes and onions.
  • Add all ingredients in a large bowl. Mix by hand until everything is uniformly blended.
  • Preheat waffle iron to medium heat and spray with non-stick spray.
  • When the waffle iron is at temp, scoop ½ cup of the waffle mixture onto the iron and cook a test waffle. Check that the outside crisps until golden brown and that the inside is cooked through. Adjust temp and time as necessary.
  • Cook off waffles and serve immediately with the herb compound butter and thyme infused maple syrup.

Thyme Maple Syrup

  • Pour the maple syrup into a medium sized pot and add the thyme.
  • Bring the syrup to a simmer and let simmer for 15 minutes.
  • Pour the syrup and the thyme into a storage container. Serve immediately or store in the refrigerator.

Herb Compound Butter

  • For the butter to come together uniformly, the butter must be soft to the touch.
  • Place all ingredients in a food processor and pulse until the herbs incorporate into the butter. If a food processor is not available, use a potato masher or work ingredients together by hand.
  • Spoon the butter into parchment paper or plastic wrap and form into a log. Chill until hard. Slice and serve.


Waffle Ingredients

  • 2 lbs potatoes, peeled and shredded
  • 1 onion, peeled and shredded
  • 1 lb corned beef hash (suggested recipe for corned beef hash)
  • 1 egg, beaten
  • 1 tablespoon flour
  • 1 lemon, juiced
  • Salt and pepper

Thyme Maple Syrup Ingredients

  • 2 cups maple syrup
  • 4 sprigs fresh thyme

Herb Butter

  • 1 lb butter, left at room temperature for a minimum of 4 hours
  • 1 tablespoon minced chives
  • 1 tablespoon minced parsley
  • 1 tablespoon minced thyme
  • 1 lemon, zested


Corned Beef Hash Waffle with Thyme Maple Syrup and Herb Compound Butter