A breakfast staple turns savory with the addition of spuds and onion. Potato Waffles make a simple and satisfying meal at any time of day.
A friend of mine once called my husband before Christmas and asked him which I would prefer as a Christmas gift: a waffle maker or a nice blanket. My husband, who quite enjoys waffles, told her I’d love a waffle maker. As it turns out, I don’t eat waffles all that much and have never even considered making them at home, so after I opened the gift, I had a good laugh with my friend about my husband’s opinion. Since I was the proud owner of a new waffle maker, I thought maybe I could learn to love waffles.
After a few unimpressive attempts at traditional waffle-making, I thought I was done with my experiments. But one day, I decided to see what else could be squashed into a waffle shape. I tried grated carrots, tater tots, sweet potatoes, and finally, a grated regular potato. By far, the best result came from the grated potato. I had found a use for my waffle iron!
This potato waffle recipe results in a perfectly crispy potato creation, complete with little cubbies that hold whatever tasty toppings you like on your potatoes. The inside has a hash brown-like texture that’s slightly fluffy, with the addition of an egg and a bit of flour. It’s seasoned perfectly with grated onion, garlic powder, and black pepper, and you can add any preferred seasonings you like to the batter. As someone who doesn’t particularly like waffles, I can’t think of a better way to use a waffle iron!
Are These Potato Waffles Healthy?
Potato waffles are mostly made of potatoes, of course, which are fairly healthy, especially when they aren’t fried! Potatoes are full of potassium and contain some fiber and other nutrients, while the egg adds some protein and a bit of healthy fats, and the onion contributes antioxidants and trace amounts of many minerals. Potato waffles are only lightly oiled by the oil on the waffle maker, so there isn’t much fat per serving of potato waffles. Overall, the recipe is vegetarian and dairy-free. To make it gluten-free, you can substitute a gluten-free flour for the all-purpose flour.
Perfect Potato Waffle Toppings
Half the fun of making potato waffles is dressing them with your favorite mix-ins and toppings. Virtually anything you would enjoy on a baked potato will work on (or in!) a potato waffle. Here are a few of my favorite combinations.
- Bacon, cheddar and chives: A classic baked potato combination that works wonders on a potato waffle.
- Sour cream and chives: Another classic potato combo, but vegetarian-friendly!
- Chili and cheese: A potato waffle dipped in chili and cheese makes for a hearty snack or a meal unto itself.
- A fried egg or two: Eating potato waffles for breakfast? Top it with a fried egg, or several.
- Taco fillings: Go ahead, treat this potato waffle like a tortilla, and fill it with taco meat, fajita steak, or grilled chicken, along with your favorite taco toppings.
How Do I Store Leftovers?
Let the waffles cool completely, then either wrap them in plastic individually or store them in an airtight container. You can keep them in the fridge for up to 4 days. You can also freeze them in a freezer-safe bag or container for up to 3 months, but definitely separate each waffle with a slip of parchment paper so they don’t stick together. You can use your toaster, toaster oven, or air fryer to reheat them.
Serving Suggestions
Potato waffles are like a good pair of shoes: they go with everything. You can serve these for breakfast with Asparagus Quiche, or fry up some Crispy Buttermilk Fried Chicken Tenders and pull out the syrup to make chicken and potato waffles! Use two waffles to substitute for the bread in a BLT Sandwich, or use them to wrap up grilled chicken sausages like you would use a hoagie bun.
All creative uses aside, potato waffles are delicious on their own or dipped in a little bit of sour cream or even ketchup. No matter how you choose to enjoy them, you’re sure to be satisfied, because there’s nothing more palatable than a potato.
Recipe
Ingredients
- 2½ pounds potatoes about 6 medium potatoes, peeled
- 1 small onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large egg beaten
- 2 tablespoon all-purpose flour
- Oil for brushing the waffle iron
Instructions
- Preheat your waffle iron to the desired setting for a crisp waffle.
- Grate the potatoes and onion using a box grater, combining different textures by using both medium and small holes. Place the grated potatoes and onion in a colander and press the mixture with a kitchen towel to remove excess moisture.
- In a large bowl, mix together the grated potatoes, grated onion, salt, pepper, egg, and flour.
- Brush the preheated waffle iron with oil to prevent sticking. Place a portion of the potato mixture into the iron, spreading evenly. Close the lid and cook until the waffles are golden and crisp, about 5-8 minutes.
- Serve the potato waffles immediately while hot, accompanied by your choice of butter, sour cream, and green onions for garnish.
My family loved this!
Happy to hear you loved this recipe. Thanks for reading!