Author: Justin Chapple
- 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/potato-cheddar-waffles/
3.4.3177