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.
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.