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!
Happy Waffle Day! I don't usually post on a Sunday, but it's waffle day and it's the weekend and I just had to share these Loaded Potato Waffles as a great way to celebrate.
These shredded potato waffles also feature sour cream, cheddar cheese and green onion in the batter, for great loaded baked potato flavours. Finish them off by topping with a quick and easy crispy egg, for some great runny yolk action.
Enjoy these savory waffles for breakfast, brunch or breakfast for dinner.
Cook's Notes for Loaded Potato Waffles
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.
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.
You can see all the appliances I use in my own kitchen on the Seasons and Suppers Amazon Page.
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.
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.
Loaded Potato Waffles with a Crispy Fried Egg
- 3 cups russet (baking) potato (shredded)
- 2 large eggs (beaten)
- 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt (plus more, to taste)
- Freshly ground pepper
- 1/4 cup sour cream
- 2 Tbsp butter (melted)
- 1 cup shredded cheddar cheese
- 1/4 cup green onion (finely diced)
- 3 eggs
- 2 Tbsp 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.