Potato & Cheddar Waffles
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
  1. 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.
  2. 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/