Loaded Potato Waffle Recipe
By lorik
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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