Savory Potato Waffles
These crispy, golden potato waffles are a delightful twist on the classic hash brown, perfect for a savory breakfast or a comforting side dish.
Ingredients
- •4 cups russet potatoes, peeled and grated (about 3 large potatoes)
- •2 large eggs, lightly beaten
- •1/4 cup all-purpose flour
- •1/4 cup scallions, thinly sliced
- •1/2 cup sharp cheddar cheese, shredded
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •3 tablespoons vegetable oil or melted butter for brushing
Instructions
- 1
Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
- 2
Preheat your waffle iron to medium-high heat and lightly grease the plates with oil or butter.
- 3
In a large mixing bowl, combine the dried potatoes, eggs, flour, scallions, cheddar cheese, salt, pepper, and garlic powder until well incorporated.
- 4
Scoop about 1/2 cup of the potato mixture onto the center of the hot waffle iron and spread it slightly toward the edges.
- 5
Close the lid and cook for 8 to 10 minutes, or until the waffle is deeply golden brown and crispy on the outside.
- 6
Carefully remove the waffle with a fork or spatula and repeat the process with the remaining mixture.
- 7
Serve immediately while hot, optionally topped with sour cream or fresh chives.
💡 Chef tips
- Ensure you squeeze the potatoes thoroughly; excess water is the primary cause of soggy waffles.
- If you want a dairy-free version, simply omit the cheddar cheese and use olive oil for brushing the iron.
- These waffles can be reheated in a toaster or a 400°F (200°C) oven to regain their crisp texture.
✅ How it should turn out
The finished waffles should be deep golden-brown with a satisfyingly crunchy exterior and a soft, tender, savory potato interior that smells toasted and buttery.