These shredded potato waffles also use sour cream, cheddar cheese and green onion to create these delicious Loaded Potato Waffles. Topped with a quick, crispy egg, these are perfect for breakfast, brunch or breakfast for dinner!

Loaded Baked Potato Waffles with a Crispy Egg

Delicious potato waffles, flavoured with sour cream, cheddar cheese and green onion in the batter, for great loaded baked potato flavours. Finished off by topping with a quick and easy crispy egg, for some great runny yolk action. Enjoy these savoury waffles for breakfast, brunch or breakfast for dinner.

Ingredients and Substitutions

Potatoes – These waffles need to start with a russet (baking) potato, as a yellow or white potato won’t soften up in the short time in the waffle iron.

Sour Cream – use full fat sour cream, for the nicest waffles.

Recipe Tips

  • Be sure to season batter well with salt and freshly ground pepper, as this will really bring out the flavours!
  • I have a round, Belgian-style waffle maker. This batter made 3 large round waffles (in the size shown). If you have a square waffle maker, you’ll probably get 4 squares from the batter.
  • Bacon! Bacon is a natural addition to these waffles, either cooked and crumbled and added to the batter or crumbled on top. You could also keep the bacon slices whole and tuck a couple under the egg.
  • I went for a crispy fried egg here, but a poached egg would be just as nice.

Loaded Potato Waffles with a Crispy Fried Egg

Top Tip

To keep your waffles warm while you cook the batch, place cooked waffles onto a baking sheet and pop into a 300F oven to keep them warm and crispy while you finish up cooking.

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loaded potato waffles in skillet with fried egg on top

Get the Recipe: Loaded Potato Waffles with Egg

These delicious potato waffles start with shredded potato, then add sour cream, cheddar and green onion for a loaded baked potato waffle! Topped with a crispy fried egg
5 stars from 5 ratings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3 large waffles


For waffles:

  • 3 cups russet (baking) potato, shredded *see Note 1 below
  • 2 large eggs, beaten
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus more, to taste
  • Freshly ground pepper
  • 1/4 cup sour cream
  • 2 Tablespoons butter, melted
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onion, finely diced

For topping:

  • 3 large eggs
  • 2 Tablespoons neutral cooking oil
  • Additional diced green onion, for garnish


  • Shred the potatoes and place in a colander. Sprinkle with some salt and toss to combine. Let stand to drain for 10-15 minutes.
  • Preheat waffle iron to a little less that high.
  • Squeeze remaining liquid from the potatoes and place potatoes in a medium bowl. Beat eggs in a small bowl and add to the potatoes, together with the flour, baking powder and a bit of salt and freshly ground peppers. Stir to combine. Add sour cream, melted butter, cheddar cheese and green onion. Stir to combine.
  • Spray waffle iron with cooking spray. Add 1/3 of the batter (if making 3) to the centre of the waffle iron and spread out towards the edges a bit. You don't need or want to cover the entire surface. Cook waffles 5-6 minutes, or until cooked through and very golden. Remove to a cooling rack (or to a baking sheet to pop into a 300F oven if you want to keep them warm while you make more.)
  • When waffles are cooked, heat oil in a skillet over high heat. When very hot, break eggs into oil and cook until edges of egg are crispy and browned and whites are set, about 1 minute. Remove pan from heat and let stand another 30 seconds. Place egg on top of waffles and garnish with additional diced green onion.


Note 1: You need to use a Russet (baking) potato as white or yellow potatoes won't soften in the short cooking time in the waffle maker.
Nutritional information does not include egg on top.
Cuisine: International
Course: Breakfast, Brunch, Main Course
Serving: 1serving, Calories: 455kcal, Carbohydrates: 39g, Protein: 18g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 188mg, Sodium: 767mg, Potassium: 912mg, Fiber: 2g, Sugar: 1g, Vitamin A: 938IU, Vitamin C: 10mg, Calcium: 399mg, Iron: 3mg
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