Potato Waffles

potato waffle on plate

The Spruce / Pete Scherer

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
510 Calories
25g Fat
54g Carbs
20g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 510
% Daily Value*
Total Fat 25g 31%
Saturated Fat 13g 65%
Cholesterol 155mg 52%
Sodium 1014mg 44%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 20g
Vitamin C 23mg 113%
Calcium 292mg 22%
Iron 3mg 19%
Potassium 1381mg 29%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients. Preheat your waffle iron.

  2. 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.

  3. 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.

  4. To the bowl with the potato add the egg, flour, butter, salt, and baking powder. Mix well, then fold in the cheese and bacon.

  5. 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.

  6. Cook for 5 to 7 minutes or until crisped and golden brown.

  7. 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.

Tip

  • 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.

Recipe Variation

  • Leave out the bacon or substitute with vegan bacon for a vegetarian version.