Savory Potato Waffle
These crispy-on-the-outside, tender-on-the-inside savory potato waffles make a comforting vegetarian meal or side dish.
Ingredients
- •2 cups grated russet potatoes, peeled and excess moisture squeezed out (300g)
- •1 large egg, lightly beaten
- •1/4 cup all-purpose flour (30g)
- •1/4 cup grated cheddar cheese or a dairy-free alternative (30g)
- •2 green onions, finely chopped
- •1 tablespoon olive oil
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions and generously grease the grids with non-stick cooking spray or vegetable oil.
- 2
In a large mixing bowl, combine the grated potatoes, beaten egg, flour, grated cheese, chopped green onions, olive oil, garlic powder, salt, and black pepper, stirring until the mixture is thoroughly unified.
- 3
Spoon a portion of the potato mixture onto the center of the hot waffle iron, spreading it gently toward the edges without overfilling.
- 4
Close the lid firmly and cook for 8 to 10 minutes, or until the waffle is golden brown, crisp, and easily releases from the iron.
- 5
Carefully transfer the cooked waffle to a wire rack to keep it crisp, and repeat the process with the remaining batter.
- 6
Serve hot immediately, optionally garnished with extra green onions or a dollop of sour cream.
💡 Chef tips
- Ensure you squeeze as much liquid out of the grated potatoes as possible using a clean kitchen towel to guarantee a crispy waffle.
- Leftover waffles can be stored in the refrigerator for up to 3 days and reheated in a toaster oven to restore their crispiness.
- To make this recipe pareve, simply omit the cheese or use your favorite dairy-free cheese alternative.
✅ How it should turn out
The finished waffles should be deeply golden brown and deliciously crisp on the edges with a soft, savory potato interior.