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Cheesy Potato Waffles

Cheesy potato waffles combine grated russet potatoes, sharp cheddar, and simple seasonings in a crisp waffle iron recipe. Cook until deeply golden, with tender potatoes inside and steam mostly stopped.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled
  • 2 eggs large
  • 0.25 cup all-purpose flour
  • 1 cup cheddar cheese shredded sharp
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp neutral oil for brushing the waffle iron

Equipment

  • 1 standard waffle iron

Method
 

  1. Grate the potatoes on the large holes of a box grater.
  2. Squeeze the grated potatoes very dry in a clean kitchen towel.
  3. In a large bowl, beat the eggs.
  4. Stir in the flour, cheddar, salt, pepper, and garlic powder.
  5. Fold in the potatoes until evenly coated.
  6. Preheat a standard waffle iron according to the manufacturer’s directions.
  7. Brush both plates lightly with some of the oil.
  8. Add enough potato mixture to cover the iron in an even layer without overfilling it.
  9. Close the lid and cook for 8 to 12 minutes, until steam has mostly stopped and the waffle is deeply golden and crisp with tender potatoes.
  10. Transfer the waffle to a wire rack.
  11. Repeat with the remaining mixture, brushing the iron lightly with the remaining oil between batches.

Notes

Squeeze the potatoes as dry as possible for crisp waffles. Refrigerate leftovers for up to 3 days; freeze them for longer storage and reheat until crisp. For a gluten-free option, use a 1:1 gluten-free flour blend.