Potato & Cheddar Waffles

potato and cheddar waffles

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!

5.0 from 2 reviews
Potato & Cheddar Waffles
  • 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.

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