Potato Waffles
Potato waffles are crispy, cheesy, and delicious! Whip them up as a savory or sweet breakfast, side or brunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 small waffles 1x
- Category: Breakfast
- Method: Waffles
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour
- 1 pinch kosher salt*
- 3/4 cup shredded cheddar cheese
- 2 cups cold leftover mashed potatoes
- 1 tablespoon milk of choice
Instructions
- Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk.
- Grease or butter your waffle iron. Add about 1/2 cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
- Serve immediately with sour cream and chives or maple syrup. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
*If your mashed potatoes are not seasoned with salt, use 1/8 to 1/4 teaspoon kosher salt.
**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.
Find it online: https://www.acouplecooks.com/potato-waffles/
