Crispy Loaded Potato Waffles (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups shredded potatoes, squeezed dry (about 3 medium gold potatoes)
02 - 1 cup shredded broccoli or packaged broccoli slaw
03 - 1 cup shredded cheddar cheese, plus extra for topping
04 - 1 cup diced deli ham (about 3 medium slices)
05 - 3 tablespoons all-purpose flour
06 - 2 large eggs, beaten
07 - 1/4 cup milk

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder

→ Optional Toppings

11 - Poached or soft scrambled eggs
12 - Sour cream
13 - Fresh chives, chopped
14 - Salsa

# Instructions:

01 - Wash, peel, and shred the potatoes using a box grater. Place the shredded potatoes on a clean kitchen towel, gather the edges, and squeeze out as much moisture as possible over the sink. This helps your waffles get nice and crispy.
02 - In a large mixing bowl, combine the squeezed-dry shredded potatoes, shredded broccoli, shredded cheddar cheese, and diced ham. Sprinkle the flour over everything and stir well to coat all ingredients.
03 - In a small bowl, whisk together the eggs and milk until well combined. Pour this mixture over the potato mixture and stir everything together until evenly incorporated.
04 - Add the salt, black pepper, and garlic powder to the bowl. Mix well to distribute the seasonings throughout the mixture. Give it a taste and adjust seasoning if needed.
05 - Heat your waffle iron to medium-high heat. Once hot, spray both the top and bottom surfaces generously with cooking spray to prevent sticking.
06 - Scoop about 2/3 to 1 cup of the potato mixture onto the hot waffle iron, spreading it evenly but not too thick. Close the lid and cook until the indicator light shows it's done, about 6-7 minutes. The waffle should be golden brown and crispy.
07 - While the waffle is cooking, prepare any additional toppings you'd like, such as poaching or scrambling eggs, chopping fresh chives, or getting your sour cream and salsa ready.
08 - Remove the waffle carefully from the iron. Top with additional shredded cheese while still hot so it melts slightly. Add your egg if using, a dollop of sour cream, a sprinkle of chives, and a spoonful of salsa. Serve immediately while hot and crispy.

# Notes:

01 - You can use frozen shredded potatoes as a time-saver, but they should still be thawed, rinsed, and squeezed dry.
02 - These waffles are best served immediately, as they're crispiest right off the waffle iron.
03 - For a vegetarian version, simply omit the ham or substitute with sautéed mushrooms.

Back