These loaded potato waffles are made with shredded potatoes, 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.

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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.

Making ahead, storing and freezing

These potato waffles are best enjoyed fresh from the waffle maker, though you can keep them warm a bit as detailed above.

Store leftover waffles in the refrigerator for up to 24 hours or wrap well and freeze for up to 3 months.

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loaded potato waffles in skillet with fried egg on top

Get the Recipe: Loaded Potato Waffles

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
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3 large waffles

Ingredients

For waffles:

  • 3 cups Russet (baking) potato, shredded *see Note 1 below
  • 2 large eggs, beaten
  • 1/4 cup all-purpose 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 cheddar cheese, shredded
  • 1/4 cup green onion, finely diced

For topping:

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

Instructions
 

  • 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.

Notes

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.
Be sure to read the notes above this recipe card for more tips on making this recipe.
Cuisine: American, Canadian
Course: Breakfast, Brunch, Main Course
Author: Jennifer Maloney
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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