Loaded Potato Waffles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry
02 -
2 large eggs, lightly beaten
03 -
3 tablespoons all-purpose flour
04 -
1 1/2 teaspoons kosher salt
05 -
1 teaspoon baking powder
06 -
3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping
07 -
3 tablespoons melted unsalted butter, plus more for brushing
08 -
1/2 cup crumbled cooked bacon, plus more for topping
09 -
1/3 cup chopped chives, plus more for topping
10 -
Sour cream, for topping
# Instructions:
01 -
Heat an 8-inch waffle iron and preheat the oven to 200°F (93°C).
02 -
In a large bowl, combine the shredded potatoes with beaten eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of melted butter. Fold in the 1/2 cup of crumbled bacon and 1/3 cup of chopped chives until evenly distributed.
03 -
Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high setting until the waffle is golden and crisp, about 5 to 7 minutes.
04 -
Transfer the cooked waffle to a rack in the preheated oven to keep warm while preparing the remaining batches.
05 -
Repeat the cooking process with the remaining potato mixture until all waffles are prepared.
06 -
Serve the waffles topped with sour cream, additional crumbled bacon, shredded cheddar cheese, and freshly chopped chives.
# Notes:
01 -
Thoroughly squeezing moisture from the shredded potatoes is essential for achieving crispy waffles.
02 -
Waffles can be made ahead and reheated in a 350°F (175°C) oven until crisp.