Crispy Cheesy Potato Waffles
These crispy cheesy potato waffles combine grated potatoes, old cheddar and mozzarella in an easy, egg-free side dish made in your waffle iron.
Equipment
- large pot
- box grater
- mixing bowl
- waffle iron
Ingredients
- 2 pounds potatoes
- 1 cup shredded old cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- Pinch of black pepper
- Butter as needed for greasing the waffle iron
- Favourite dipping sauce for serving
Instructions
- Wash the potatoes and place them whole and unpeeled in a pot of water. Bring to a boil and cook for eight minutes, until partially cooked but still firm.
- Drain the potatoes and let them cool until safe to handle. Peel and grate them into a large bowl.
- Grate the onion into the bowl. Add the cheddar, mozzarella, flour, salt and pepper. Mix until evenly combined.
- Divide the mixture into 36 portions. Roll and press each portion into a compact ball.
- Preheat the waffle iron and lightly grease it with butter. Place one ball in each section and gently close the waffle iron.
- Cook for three to five minutes, until golden brown and crisp. Carefully remove and serve hot with sour cream or another dip.
Notes
- Don’t fully cook the potatoes before grating.
- Waffle-iron temperatures and cooking times vary.
- Grease the iron again between batches if needed.
- Use white or orange old cheddar, or combine leftover melting cheeses.
- Add chili powder, garlic powder, oregano, thyme or paprika if desired.
- Reheat cooked waffles in an oven or air fryer to restore their crisp texture.
Nutrition
Serving: 1gCalories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 53mgPotassium: 109mgFiber: 1gSugar: 0.2gVitamin A: 22IUVitamin C: 5mgCalcium: 19mgIron: 0.2mg
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