I’m not saying that Husband is a creature of habit when it comes to food, but let’s just say if I’m going to mess with his breakfast, I like to be pretty sure that I have a winner. When I ran across this recipe for Potato & Cheddar Waffles in Food & Wine recently, it bypassed my whole “try-this-someday” system {no really, I have a system!} and I announced we’d be trying something new the following morning.
Maybe you’ve tried making hash browns before – I love them but have had no luck making them at home. Typically you have to use a boatload of oil to get the right texture – a crispy crust on the outside that gives way to soft potatoes on the inside. Thanks to Mad Genius Justin Chapple, there’s a less-greasy solution.
If you’re stuck in a breakfast rut – or if you want a creative way to serve “hash browns” with that steak, I encourage you to DUST OFF THAT WAFFLE IRON IMMEDIATELY!
This version would be great with crisp bacon crumbled on top – or even stirred right into the mix. I’m thinking that a zucchini or sweet potato version would be fun to try.
If you’re feeding a crowd, you can make these ahead and keep them warm in the oven. I froze a bunch to pop in the toaster or microwave.
Oh, and Husband has already alerted me that his waffle inventory is getting low, so I guess they are a hit!
- 2 pounds baking potatoes—peeled, coarsely shredded and squeezed dry
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ¾ cup shredded extra-sharp yellow cheddar cheese, plus more for topping
- 3 tablespoons melted unsalted butter, plus more for brushing
- ½ cup crumbled cooked bacon, plus more for topping {optional}
- ⅓ cup chopped chives, plus more for topping
- Sour cream, for topping
- Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, ¾ cup of cheese and 3 tablespoons of butter. Fold in the ½ cup of bacon and the 1/3 cup of chives.
- Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.
Can’t wait to try this one–off to get the ingredients at the grocery store!
Oh, my, Laura! These sound amazing!! Almost as good as bread and butter for breakfast?? Your picture is (as always) SO mouthwatering! I was quite happy sitting at my desk, working, and now I’m hungy. All I have here is the shredded cheese and butter. I’m putting that in my waffle iron. Wish me luck.
How can this be modified if I don’t have a waffle iron? It looks too good to pass up!
Thanks Morgan!
Sue from the Smokey Mountains :-)
Hmmm, great question. I’m thinking of a couple of things. First would be to preheat a two cookie sheets in 375-400 degree oven. Carefully pile the mixture on one of the cookie sheets and press the other hot one down on it to distribute mixture and heat the top. You might do the same thing with two hot skillets?
Hi Morgan —
We tried the 400-degree oven option. It worked! :-)
OMG! Just had these in person and …. Yummmmm!! They are AMaZing!!
Always better to share them! Perhaps I’ll bring the waffle iron to Idaho…
These waffles are incredible. Perfection. Don’t alter anything in the recipe. We use frozen hash brown potatoes and prep the recipe ahead, quickly add the frozen potatoes, then store in the freezer until needed. Consistently crisp and beautifully browned. A big hit at the brunch table.
Thanks Len!!! Frozen hash browns are a great idea – time saver, and great option if you don’t have fresh ones on hand!
I was able to veganize your recipe =D. And it was delicious…thank!