Loaded Potato Waffles

By DreiFromBK

F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour cream and chives.

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

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.