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!
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.
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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Get the Recipe: Loaded Potato Waffles with Egg
Ingredients
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
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
More Waffle Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hi…..these look wonderful!….do you think they could be frozen ?
Carol
Hi Carol, I haven’t tried it, but I think these would freeze quite well!
Jennifer – just checking – the ingredient list says baking powder, but the instructions say soda. Which one is it? I’m guessing it’s baking powder but just want to be sure. Looking forward to having this for supper tonight.
Also, just checking you got my email with my address for the Jane’s coupon?
Hi Carolyn, It is powder! Thanks for the heads up. I have fixed it in the instructions.
As for your email, no I didn’t receive it. Can you resend to [email protected] I will get it off to Janes asap!
I can see a lot of waffles in my future…yummy!
Thanks Karen :)
Would red potatoes work for the waffles?
Hi Linda, I’m not a potato expert, but I think that red potatoes are just red-skinned white potatoes, so I’m thinking not so much. A baking potato is your best bet really.
Wow! I never turn down runny yolk, but the sight of a fried egg over these waffles is even better! Love how you rounded up the flavors of a loaded baked potato to create waffles. Yum!
Thanks Milena!
Time to break out our waffle maker for this one! I’ve never put tatos in waffles before, but I would imagine that make ’em nice and hearty! Can’t go wrong with an egg on top, either! Delicious for any meal of the day :)
Thanks Dawn! I think you’ll love these :)
Oh mannn! You know how I feel about crispy fried eggs – and the fact that it’s resting on a loaded potato waffle is making me very happy! Very very happy!
Thanks Annie! It was a great Sunday treat :)
I’ve never made savory waffles but you’ve got me super intrigued, what a great idea! I love waffles but, with all the carbs in the waffles and the sweet syrup, I get so… tired after I eat them. This would be a wonderful way to avoid that problem but still enjoy waffles. The flavors sound wonderful and yes, you could definitely eat them any time of day.
Thanks Chris and I’m the same. Not always in the mood for the sweet, syrupy version :)
I LOVE waffles Jennifer! In fact, I’ve got one headed to the blog shortly too! These look wonderful! Love that crispy fried egg on top!
Thanks Mary Ann and I love waffles, too! Sweet or savory. I’m not picky :)
I would have never guessed that these are made with potatoes! The crispy exterior and soft middle must be terrific. I need to drag my waffle iron out and give these a try – so much flavor too. Thanks for sharing Jennifer :)
Thanks Tricia and yes, mostly potato and they cook up just like regular waffles :)