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
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.
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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