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Loaded Potato Waffle Recipe

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Ingredients

  • 2 pounds baking potatoes—peeled, coarsley shredded and squeezed dry
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping
  • 3 tablespoons melted unsalted butter, plus more for brushing
  • 1/2 cup crumbled cooked bacon, plus more for topping
  • 1/3 cup chopped chives, plus more for topping
  • Sour cream, for topping

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 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, 3/4 cup of cheese and 
3 tablespoons of butter. Fold in the 1/2 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.

Notes:

These waffles can be made in a Belgian waffle maker to serve 3: Spoon one-third of the mixture onto the iron instead of one-fourth.

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