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See 5 recipes Download free cookbookBreakfast Potato Waffles
Potato Waffles
Crisp, savory potato waffles made with shredded potatoes, cheddar, scallions, and eggs, served hot with a fried egg and breakfast toppings.
Prep Time:20 minCook Time:25 minTotal Time:45 minServings:4Difficulty:Medium
Breakfast potato waffles turn a simple hash brown mixture into crisp, deeply browned waffles with tender centers. The waffle iron gives the potatoes extra edges, so every wedge has the kind of crunch that usually takes a skillet and careful flipping.
The key is removing as much moisture as possible from the shredded potatoes before mixing them with egg, cheddar, scallions, and a little flour. That small amount of binder helps the waffles hold together while the cheese melts into savory pockets throughout the potato.
Cook the waffles until they are darker than a standard breakfast waffle. Potatoes need a few extra minutes to crisp properly, and the waffle iron should release steam before the surface turns golden and sturdy.
Serve them right away with fried eggs, bacon, sausage, avocado, or a spoonful of sour cream. They also reheat well in a toaster oven, which makes them useful for a make-ahead breakfast plate.
Nutrition (per serving)
Calories:390 kcal
Protein:15 g
Carbs:39 g
Fat:20 g
Directions
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1
Heat a waffle iron to medium-high and place a wire rack over a baking sheet.
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2
Shred the potatoes on the large holes of a box grater, then gather them in a clean kitchen towel and squeeze firmly until very dry.
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3
In a large bowl, whisk the eggs, cheddar, scallions, flour, melted butter, salt, garlic powder, smoked paprika, and black pepper.
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4
Add the squeezed potatoes and toss with a fork until the strands are evenly coated and no dry flour remains.
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5
Brush or spray the waffle iron generously with oil, then add about one quarter of the potato mixture and spread it into an even layer.
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6
Close the waffle iron and cook until the waffle is deep golden, crisp at the edges, and releases easily, 6 to 8 minutes.
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7
Transfer the waffle to the wire rack and repeat with the remaining potato mixture, oiling the iron between batches.
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8
Serve the potato waffles hot with fried eggs, sour cream, hot sauce, and extra scallions if desired.
Ingredients
- Russet potatoes, peeled:1 1/2 lb
- Large eggs:2
- Shredded sharp cheddar cheese:3/4 cup
- Scallions, thinly sliced:3
- All-purpose flour:3 tbsp
- Melted unsalted butter:2 tbsp
- Kosher salt:1 tsp
- Garlic powder:1/2 tsp
- Smoked paprika:1/2 tsp
- Black pepper:1/4 tsp
- Neutral oil or cooking spray for the waffle iron:as needed
- Fried eggs for serving:4
- Sour cream or hot sauce for serving:as needed
Tips & Notes
- Dry potatoes are the difference between crisp waffles and soft ones, so squeeze them longer than seems necessary.
- If the waffle sticks, let it cook another minute before opening the iron again.
- Keep finished waffles crisp in a 250°F oven while the remaining batches cook.
- For a lighter topping, serve with Greek yogurt and chopped herbs instead of sour cream.
