Seaside Smoked Salmon & Sweet Potato Waffles

Seaside Salmon Brunch

The Seaside Hotel is the newest accommodation addition to Vancouver’s North Shore. Located in The Shipyards it is in the heart of the action. Accompanying the hotel is their very own restaurant, Seaside Provisions known for their decadent seafood menus, fantastic brunches, and custom cocktails. Bring the seaside experience to your home with this recipe.

Undoubtedly one of the most popular dishes at Seaside Provisions is the signature “tot-waffles”.  Fantastic for breakfast, brunch, or dinner snacks.  They combine the great comfort-food techniques + flavours of potato latkes, rösti, waffles, and good old-fashioned tater-tots.  While is everyone cooking at home and rediscovering all the kitchen equipment they don’t usually have time to utilize, it’s the perfect time to dust off the old waffle iron to try something a little bit different.

As a pro-tip, you can prep the potato “mix” and portion it onto wax paper and freeze for quick snacks in the weeks ahead, and change up the toppings on the crispy potato waffle to just about anything you can imagine- favourites include sustainably-harvested Canadian smoked salmon (below), paper-thin prosciutto, or wild foraged mushrooms flambéed with cognac.




  • 2 medium russet potatoes, plus one small sweet potato or yam (about 1 pound total), rinsed and grated on a large box grater
  • 5 tablespoons olive oil
  • 1 yellow onion, finely sliced
  • 2 cloves garlic, grated on a Microplane grater
  • 1 healthy pinch of fresh thyme leaves
  • kosher salt and freshly ground black pepper to taste
  • thinly sliced smoked salmon
  • 1 teaspoon capers
  • 1 fresh lemon
  • small handful of arugula or watercress
  • 1 tablespoon of fresh burrata, sour cream or cream cheese


Spread the grated potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.  In a mixing bowl, combine shredded potato, ½ of the sliced onion, garlic, thyme, salt & pepper and mix thoroughly.  The starch released from the potatoes will bind the mixture into a dense mash.  Reserve.

Meanwhile, pre-heat 1 tablespoon of oil in a nonstick waffle iron until shimmering.  Add shredded potato mixtures and carefully press onto waffle iron with a rubber spatula.  Add enough extra potato mixture on top to fill the crevices of the waffle iron (a little should squeeze out of the sides evenly around).  Press down firmly, and leave to cook for 5-8 minutes (depending on your waffle iron, weighing down the lid with a small pot or stack of plates can help get a nice even shape).

After cooking for 5-8 min, carefully check the waffle (open the lid cautiously, as there can be quite a bit of steam released).   The sweet potato waffle should be crispy and evenly golden brown throughout. Carefully remove with the help of a silicone spatula or a wooden skewer to a plate.

Top waffle with smoked salmon, and a small salad of remaining sliced onion, capers, arugula, fresh squeezed lemon, and olive oil.  Add a generous dollop of burrata or cream cheese, and enjoy!


Please be sure to share your delicious creations with your family, and also with @seasideprovisions and @vancouversnorthshore. Seaside Provisions is currently offering a fish and chips menu for takeout. 


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