Crispy Cheesy Potato Waffles

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These crispy cheesy potato waffles are golden on the outside, soft and cheesy inside, and easy to make with everyday ingredients. Serve them for breakfast, as a snack or in place of your usual potato side dish.

I made mine with leftover old cheddar and mozzarella, but this is also a good recipe for using several small pieces of cheese left in the fridge. We liked the waffles dipped in sour cream and served alongside a sausage in a bun with a big salad.

If you always seem to have more potatoes than you planned for, you’re in good company. I often cook too many, so I’ve collected plenty of ideas for using up leftover mashed potatoes.

These waffles don’t use mashed potatoes. Instead, the potatoes are partially cooked, grated and mixed with cheese before going into the waffle iron.

Because they’re small, you can serve two or three as a snack or add several to a full meal.

Ingredients for Cheesy Waffle Potatoes

You only need a few ingredients to make these waffles. Use whatever type of leftover potatoes you have on hand, and the odds and ends of cheese from your other recipes.

Potatoes

You’re going to need 2 pounds of potatoes. Partially cooking them before grating helps the centres become soft while the outsides crisp in the waffle iron.

Cheddar Cheese

I used old cheddar for a stronger cheese flavour, but use up whatever is in your fridge. Both white and orange old cheddar (aka sharp cheddar cheese) work. I’ve also made this with Monterey Jack, Pepperjack, Gouda, and Marble Cheese.

Mozzarella Cheese

Mozzarella melts well and helps hold the potato mixture together. It also balances the stronger cheddar without overpowering the potatoes.

Onion

Grate one medium onion so it blends evenly into the mixture. Grating it also prevents large pieces of onion from making the waffles difficult to shape. I’ve made this with a white onion, a yellow onion and even chopped green onions.

All-purpose Flour

Two tablespoons of all-purpose flour help bind the grated potatoes, onion and cheese. This recipe doesn’t need eggs or cornstarch.

Salt and Pepper

A small amount of salt and pepper seasons the potatoes without hiding the cheese flavour. Remember that old cheddar can already be fairly salty.

Butter

Use enough butter to lightly grease the waffle iron. This helps prevent sticking and encourages the waffles to turn golden brown.

How to Make Crispy Potato Waffles

Partially cook and cool the potatoes before you begin grating. Avoid cooking them until completely soft. Once the mixture is ready, cooking goes quickly.

1. Partially cook the potatoes

Wash the potatoes and place them whole and unpeeled in a pot of water. Bring the water to a boil and cook the potatoes for eight minutes.

Drain the potatoes and let them cool enough to handle. Peel off the skins.

2. Grate the potatoes and onion

Grate the peeled potatoes into a large mixing bowl. Grate the onion and add it to the potatoes.

3. Mix in the cheese

Add the old cheddar, mozzarella, all-purpose flour, salt and pepper. Mix with clean hands until the cheese and seasonings are spread evenly throughout the potatoes. The mixture should hold together when pressed.

4. Shape the mixture

Use a spoon or small cookie scoop to divide the potato mixture into 36 portions. Gently roll and press each portion into a compact ball. Try to keep the portions close to the same size so they cook evenly.

5. Cook in the waffle iron

Preheat the waffle iron and lightly grease it with butter. Place one potato ball in the centre of each waffle section and close the lid gently to flatten it.

Cook for three to five minutes or until the potato waffles are golden and release easily. My waffle iron held eight at a time, so I cooked four full batches and one half batch.

Cooking time can vary by waffle iron. Check the first batch after three minutes and add more time if needed.

6. Serve hot

Carefully remove the waffles and serve them while the cheese is warm and the edges are crisp. Sour cream, tomato sauce, salsa and garlic mayonnaise all make good dips.

Use Up Leftover Cheese

These waffles are a practical way to clear out several small pieces of cheese. I used old cheddar and mozzarella, but you don’t have to use only one colour or type of cheddar.

Combine white and orange old cheddar or replace part of the cheddar with Gouda, Monterey Jack or another good melting cheese. Avoid using too much very soft or wet cheese because it may make the mixture harder to shape.

For another cheese-based potato recipe, try my cheesy potato puffs. Those start with leftover mashed potatoes, while these waffles use partially cooked grated potatoes.

Optional Additions and Swaps

This basic potato waffle recipe is easy to adjust. Keep added vegetables finely chopped or grated so the waffles hold together.

• Add a small amount of chili powder, garlic powder, oregano or dried thyme.
• Mix in finely chopped spinach.
• Add grated carrot, squeezing out excess moisture first.
• Replace some of the old cheddar with another firm melting cheese.
• Make slightly larger waffles for a meal or smaller ones for dipping.
• Use a plant-based cheese and margarine for a dairy-free version.
• Use a pinch of paprika instead of chili powder for a milder seasoning.

What to Serve With Potato Waffles

We ate these with sour cream, sausage in a bun and a large salad. That made an easy dinner without needing another potato dish on the side.

They would also work well with:

• Scrambled, fried or poached eggs
• Bacon, breakfast sausage or ham
• Grilled chicken or hamburgers
• Soup and salad
• Guacamole or spicy salsa
• Garlic mayonnaise
• Tomato or marinara sauce

Try dipping them in my homemade zesty pizza sauce or sugar-free spaghetti sauce. For a cold-weather meal, serve a few alongside a smaller bowl of cheesy ham and potato soup.

Storing and Reheating Potato Waffles

Let leftover waffles cool completely before storing them. Refrigerate them in an airtight container and use them within three to four days.

Reheat the waffles in an air fryer, toaster oven or regular oven until hot and crisp. A microwave will warm them, but it won’t restore the crisp outside.

To freeze cooked potato waffles, cool them and arrange them in a single layer on a lined tray. Freeze until firm, then transfer them to a freezer bag or container. Place parchment paper between layers to prevent sticking.

Reheat from frozen in the oven or air fryer. I prefer freezing the cooked waffles because it makes them easy to warm and serve when needed.

Cheesy Potato Waffle FAQs

These waffles are simple, but waffle irons and potatoes don’t always behave the same way. Here are a few points that may help.

Let me know in the comments if you have another question.

Do potato waffles contain eggs?

These potato waffles don’t contain eggs. The flour, melted cheese and starch from the potatoes help the mixture hold together.

Why are my potato waffles sticking?

The waffle iron may not be hot enough or may need more butter. Opening it before the potatoes and cheese have browned can also cause the waffles to pull apart.

Can I use leftover mashed potatoes?

Not in this exact recipe. Mashed potatoes contain more moisture and may already include milk and butter, so they need different amounts of flour and other binders.

Use mashed potatoes to make my cheesy potato puffs instead.

Can I make these ahead?

Yes. Cook the waffles, cool them and refrigerate or freeze them. Reheat them in an oven, toaster oven or air fryer shortly before serving.

Can I make them with different cheeses?

Yes. Old cheddar gives the waffles a stronger flavour, but white cheddar, orange cheddar, Gouda, Monterey Jack and similar melting cheeses can work.

Use a combination of leftover cheeses as long as they aren’t excessively soft or wet.

Are potato waffles for breakfast or dinner?

They work for either one. Serve them with eggs or breakfast sausage in the morning, or use them as a potato side dish with meat and salad at dinner.

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