|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 5g||19%|
|Total Sugars 3g|
|Vitamin C 23mg||113%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What exactly is a potato waffle? In essence, it's a potato pancake cooked in a waffle iron. Potato pancakes are delicious, but making them always seems like such a big undertaking. For a weeknight potato fix, latkes are not at the top of our list. Potato waffles are here to change all that. This recipe is written for one roughly 6- to 8-ounce potato. It keeps things quick, easy and enjoyable. And if you want to cook for the whole family, it’s easy to scale up.
This particular version features the flavor profile of a baked potato, but the real beauty of this recipe is its flexibility. Swap the meats, cheeses and herbs for other ingredients. Try jalapeno cheddar, garlic parmesan, or samosa-style potato waffles. You get the idea. And different flavor profiles are just the beginning. You can make potato waffle sandwiches, put fried eggs and all manner of sauces on top of the potato waffle, make fried chicken and potato waffles, potato waffle burgers... and so on.
1 large (6- to 8-ounce) yellow potato
1 large egg, beaten
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup shredded cheese, plus extra for topping
1/4 cup crumbled cooked bacon, plus extra for topping
Crème fraîche, fresh chives, for garnish
Gather the ingredients. Preheat your waffle iron.
Using a grater (on a box-type grater use the larger holes), shred the potato into a large bowl. Using your hands—wear gloves if you like—and squeeze the shredded potato to extract the liquid. As liquid releases, pour it off into a separate cup or small bowl. Remove as much liquid as you can.
When finished, allow the liquid in the bowl to settle for a couple of minutes. You will see a layer of starch settling at the bottom of the liquid. Gently pour the liquid off, retaining the starch beneath. Add this starch back to the shredded potato.
To the bowl with the potato add the egg, flour, butter, salt, and baking powder. Mix well, then fold in the cheese and bacon.
Lightly grease the surface of the waffle iron if needed. With a large spoon, spread an even layer of batter onto the hot iron. As waffle irons vary, use your own judgment with respect to thickness.
Cook for 5 to 7 minutes or until crisped and golden brown.
Move to a plate and top with the creme fraiche, chives, cheese, and bacon. Serve immediately.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- We made these potato waffles on an old 8-inch waffle iron we got at the thrift store many years ago for $8. These waffles took about 6 minutes on the highest heat setting, which on this particular iron is labeled “dark.” Read the manual for your waffle iron and use your best judgment.
- Leave out the bacon or substitute with vegan bacon for a vegetarian version.