These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust. Made with shredded potatoes, they have an interesting texture with a subtle onion flavor.
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Shredded Potato Waffles
Potato waffles are a savory breakfast dish that are popular in the United Kingdom but also prepared in United States, Canada, and Australia.
Most waffle recipes are made using mashed potatoes. But my version here uses shredded potatoes, that gives the waffles a different and interesting texture. It also makes the waffle crust more crisp.
The shredding may involve some work but you can use a food processor to make it easier. And the bonus is that you don't have to pre-cook potatoes. You can get straight to work with this recipe.
A small amount of grated onion makes the waffles so flavorful. For festive occasions, you can brush the waffle maker with ghee or butter for a rich flavor or use coconut oil for a vegan version.
The most important secret is the cheese. When using grated cheese, the waffles remain crisp much longer even when they are cooled off.
The color is more golden brown and nicer. Flavor and texture is good as well. Crispy outside with tender inside like traditional waffles.
Potato waffles are an alternative way to enjoy the incredible taste of potato pancakes or latkes but with a thicker and crispier crust.
Ingredients You Will Need
Here are some notes about ingredients for this recipe.
- Potatoes: I like to use yellow potatoes as they have a good amount of starch while giving these waffles a nice texture. You can try other types of potatoes as well. Red potatoes may not release sufficient starch needed for binding.
- Onions: These add a delicious flavor. I use yellow onions, but other types of onions will work.
- Cheese: This is a game changer. Gives a much nicer and crispier crust. Otherwise the waffles may become softer like potato pancakes. I used gruyere cheese, but you can try gouda, mozzarella, cheddar or Swiss cheese.
- Eggs: You need some of this to help with binding. Using too much will make the waffles softer like pancakes. You can also try using only egg whites.
- Flour: Rice flour gives a crispy texture. Corn starch is the next best option. All purpose flour can be used. And you can try fine semolina flour as well.
- Cooking Oil: I use avocado oil for brushing the waffle maker. Ghee or butter can be used for festive times. Try goose or duck fat. As we talk about it in this roast goose recipe, that fat makes potatoes crispy.
- Salt, Pepper
How To Make Potato Waffles
Brief overview below. *Full recipe at the end of blog post.
- Prep Potatoes: Grate potatoes and squeeze out excess juices.
- Other Ingredients: Add grated onion, grated cheese, whisked egg, flour, salt, pepper and combine.
- Cook: Spread the mixture on pre-heated waffle maker and cook until crisp and golden.
- Serve: Enjoy with sour cream, ketchup, apple sauce or avocado dip.
Top Tips
Cook the waffles at a medium-high to high setting. In my cuisinart waffle maker, it worked best at 5 to 6. The waffles are more crisp, golden, well cooked and pretty.
Don’t skip the cheese. It gives a much nicer and truly crispier crust.
Squeeze out excess juices very well from the grated potatoes. You can do this using bare hands or put it in a cheesecloth and squeeze.
Add the other ingredients before the potatoes begin to discolor. If you leave it long, it will turn brown but once cooked, it will turn off-white inside.
How To Serve The Waffles
You can try these potato waffles with many different condiments.
- Sour Cream or Creme Fraiche: Use either of these to make a dip with chives or dill weed. Add a dash of mustard if you like.
- Ketchup: Use it as it is or make it spicy with a pinch of cayenne pepper or curry powder. Sort of like the curry wurst sauce.
- Avocado Dip: Make a delicious avocado dip with some herbs (basil or cilantro), lime juice, garlic and a hint of jalapeños.
- Apple Sauce: This is traditional for potato pancakes. So you can try with waffles too. Add a touch of maple syrup or cinnamon.
- Honey: For a sweet touch.
- Salt and Pepper: Some people like to enjoy these waffles with a sprinkle of freshly ground pepper and Himalayan salt.
Variations
These are suggestions to try for this potato waffle recipe, but I have not tested some of them.
Gluten Free: Use only rice flour or corn starch and not all purpose flour.
Vegan: You may try replacing eggs with flax eggs or chia eggs. Scale up the amount of flour slightly if necessary for binding. Skip the cheese.
Dairy Free: Do not use cheese.
Egg Free: You can probably try replacing eggs with flax eggs or chia eggs. Increase flour slightly to help with binding.
Flavor: Add chopped sausage, herbs (such as parsley, green onions), garlic powder or paprika.
Easier: You can try this recipe with readymade frozen shredded potatoes. It may fall apart, so make sure to use enough binding ingredients such as egg and flour.
Healthier Potato Waffles: Use only oil for cooking the waffles. Make them smaller such as mini-waffles.
Make Ahead
- Peel the potatoes a day ahead and submerge in cold salted water and refrigerate. Drain the potatoes and pat them dry before shredding.
- These waffles taste best when they are fresh. But I have used leftover waffle mixture the next day, making sure to remove excess liquids collected in the dish.
Storage
- Cool the waffles completely and pack in airtight containers. Refrigerate for 3 to 4 days or freeze for up to 2 months.
- Thaw and reheat in oven, toaster oven or air fryer until the outside is crisp. Microwave will warm it up but not crisp it up.
- Leftover potato waffles turn perfectly crisp and delicious when reheated in the toaster oven.
Recipe FAQs
Cover the peeled or grated potatoes in cold water and refrigerate. This helps prevent exposure to oxygen and any discoloration. Drain the potatoes and pat dry very well before using.
Yes, you can reheat the waffles in a toaster oven. Choose the medium to hight setting, and try one to two cycles of toasting for perfect results.
Made with real organic potatoes, they are a source of complex carbohydrates, fiber, vitamin C, vitamin B6, potassium, phosphorus, manganese, magnesium, niacin, folate and antioxidants. And are also low in saturated fat and cholesterol.
They are rich in carbohydrates so moderation is necessary especially for those on low carb diets. Make mini potato waffles and enjoy them in a smaller portion size.
More Breakfast Recipes
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Savory Potato Waffles Recipe
Ingredients
- 2½ lbs potatoes yellow, peeled
- 1 cup grated gruyere cheese gouda, mozzarella, fontina, cheddar or Swiss cheese, 4 ounces
- 1 small onion grated
- 1 large egg whisked, see note
- 2 tablespoons rice flour corn starch or all purpose flour, see note
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon avocado oil to brush the waffle maker
Instructions
- Prep: Preheat the waffle maker at a medium-high to high setting (4 to 6 on Cuisinart Belgian waffle maker).
- Potatoes: Using the large holes on a box grater or a food processor, finely shred the potatoes and squeeze out excess juices. You can also try medium holes on the grater.
- Other Ingredients: In a large bowl, take the potatoes, cheese, onion, egg, flour, salt and pepper. Combine using a fork until mixed well. You should have about 4 cups of mixture.
- Tip: Scoop out any excess juices collected. If mixture is too dry, wait a few minutes for some juices to release.
- Cook: Grease both sides of the waffle maker. Take a cup of the mixture and using a fork, spread it evenly on the pre-heated waffle maker. Close the lid and cook until crisp and evenly golden brown on both sides, about 6 to 8 minutes. Repeat to make a total of 4 full-sized waffles.
- Serve: Carefully remove the cooked waffle using a fork and serve them hot with sour cream, ketchup, apple sauce or avocado dip.
- Tip: You can keep the waffles warm on a baking sheet placed in an oven that has been preheated at 250°F.
Notes
- Egg: If juices are squeezed out very well from potatoes, you can add up to one extra egg as needed for binding.
- Flour: Rice flour gives a crispy texture. Corn starch is the next best option. All purpose flour can be used.
- Cooking Fat: Try brushing the waffle maker with ghee or butter for festive times and coconut oil for vegan option. Goose or duck fat makes potatoes crispy, as we talk about it in this roast goose recipe.
- Make Ahead: Peel the potatoes a day ahead and submerge in cold salted water and refrigerate. Drain potatoes and pat them dry before shredding. Leftover waffle mixture can be used the next day, making sure to remove excess juices collected.
- Storage: Cool the waffles completely and pack in airtight containers. Refrigerate for 3 to 4 days or freeze for up to 2 months. Thaw and reheat in oven, toaster oven or air fryer until the outside is crisp. Microwave will warm it up but not crisp it up.
- For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
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