Cheese Potato Waffles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs of baking potatoes, peeled, shredded roughly, and pressed to remove liquid
02 -
2 big eggs, whisked lightly
03 -
3 tbsp plain flour
04 -
1 1/2 tsp coarse kosher salt
05 -
1 tsp of baking powder
06 -
3/4 cup grated sharp yellow cheddar, plus some extra for garnish
07 -
3 tbsp butter, unsalted and melted, with extra for brushing
08 -
1/2 cup bacon crumbles (cooked), with extra for topping
09 -
1/3 cup diced chives, plus extra for sprinkling
10 -
Sour cream for adding on top
# Instructions:
01 -
Preheat an 8-inch waffle maker and set your oven to 200°F (93°C).
02 -
Mix shredded potatoes in a big bowl along with eggs, flour, salt, baking powder, 3/4 cup of cheddar, and melted butter. Stir in the bacon bits and chopped chives until it's evenly blended.
03 -
Coat the waffle iron with melted butter. Put one-fourth of the potato batter inside, close it, and cook on high until it's crisp and golden, about 5–7 minutes.
04 -
Place finished waffles on a rack in the already warmed oven so they stay hot while you make the rest.
05 -
Repeat cooking until all the remaining potato mix has been turned into waffles.
06 -
Dish out the waffles topped with sour cream, extra cheddar, bacon bits, and fresh chives for serving.
# Notes:
01 -
Removing as much water as possible from the potatoes is key to making crispy waffles.
02 -
You can prepare these waffles ahead of time and reheat them at 350°F (175°C) until they're crisp again.