Loaded Potato Waffle Recipe

Photo by Lori K.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

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

Directions

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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