A breakfast staple turns savory with the addition of spuds and onion. Potato Waffles make a simple yet satisfying meal any time of day.
Table of Contents
Waffles are a weekly occurrence in my house. Saturday or Sunday mornings (sometimes both!) I’ll crank up the iron and get into a waffle-making trance. Before I know it, I’ve produced a stack as high as the Empire State Building. Then, before I know it, the stack has disappeared; in its wake are a few crumbs and syrup-covered dishes. That’s the way it’s always been. Sometimes I’ll add fruit to the mix, or put out some exotic toppings, but for the most part, the waffle batter itself has remained a constant.
That is, until I discovered potato waffles. They are exactly as they sound: waffles with potato serving as the chief ingredient. It’s almost like a hash but in waffle form. Along with a bit of grated onion, an egg, and some flour, these potatoes turn what it normally a sweet meal into a savory one. Are they still a breakfast staple? Sure, but now you can enjoy them for lunch without being accused of not knowing how to tell time.
It also opens up a whole new set of doors when it comes to additions, toppings, and mix-ins (more on all this later). If you love waffles but want to try something different, try this recipe. An exciting waffle world awaits.
Are Potato Waffles Healthy?
Potatoes are indeed healthy, which is a relief considering they constitute a majority of this dish! They provide minerals, vitamins, and fiber. They also provide energy, thanks to their high carb content. The egg, meanwhile, provides protein and fat. All in all, it’s a great meal to start the day with. As it stands, the recipe is vegetarian, but if you use gluten-free flour or almond flour, it can be gluten-free as well. To make it vegan, use a flaxseed egg (a mix of flaxseed meal and water) instead of a regular egg. The use of potatoes, unfortunately, restricts it from fitting in with other diets. Many recipes for waffles are featured on FFF, though. Take a look; I’m sure you’ll find one that will fit your lifestyle!
What Type of Potato Should I Use?
You’ll want to use potatoes that have a high starch content and a fluffy texture. The starch will ensure your waffles keep their shape while the fluffiness of the potato should mean a fluffy waffle. With this in mind, at the top of your list of potatoes to try should be Russets (a.k.a. Idahos). A couple of other things to mention about these special spuds: Russets are neutral in flavor. That’s a good thing—at least, when dealing with waffles. That means you can add all the ingredients you like without interfering with the waffle flavor. It’s like a delicious blank canvas! And that starch I mentioned earlier? It should help get your waffles nice and crispy on the outside. It’s like potatoes were MEANT to be waffles!
INGREDIENTS
- 6 medium potatoes (2 1/2 lb.), grated
- 1 small onion, grated
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 large egg, beaten
- 2 tbsp all-purpose flour
- oil for brushing the waffle iron
INSTRUCTIONS
Preheat
Preheat your waffle iron to get ready for cooking.
Grate
Grate potatoes and onion for a variety of textures.
Combine
Combine the grated ingredients with seasoning and binders in a large bowl.
Cook
Cook the mixture in the oiled waffle iron until each waffle is crispy and golden.
Garnish
Top with the toppings of your choice.
Devour!
FAQs & Tips
Let the waffles cool completely then either wrap them in plastic individually or store them in an airtight container. You can keep them in the fridge for up to four days. You can also freeze them by following the previous instructions. They should last for up to three months. You can use your toaster to reheat them.
Mushy waffles are usually due to excess moisture. Once you grated your potato and onion, press them between paper towels to dry them out. Also, make sure the iron has reached its desired temperature before adding the batter, and you are using the right amount of eggs and flour. Too little and your waffles won’t bind the way they should.
You probably overworked the batter. Doing so activates the gluten in the flour and may lead to gummy waffles.
If you want to alter the texture then milk or cream is one way to go. Start small though. Add 1/4 to 1/2 cup and adjust as necessary. You may find the waffles need a few extra minutes in the griddle given the added liquid.
You can, though it’s not necessary. Letting the batter rest in the fridge for 10–15 minutes before adding it to the griddle lets the flavors meld and the flour hydrate. It COULD mean fluffier, tastier waffles, though I can’t say I’ve ever noticed a difference.
Serving Suggestions
You can top your potato waffles with a number of ingredients: sour cream, sauerkraut, bacon, avocado, more onions, another egg, smoked salmon, baked beans, and/or your favorite cheese. Don’t forget: this is a savory dish, so many of the items you would typically put on, say, toast would work here, too. You also have the option of adding mix-ins (these are waffles, after all!). Cheese again can be featured, as well as crumbled/diced bacon, ham, or sausage (so, basically, pork). Want more veggies? Try diced bell peppers, onions, scallions, spinach, or zucchini.
Potato Waffles
Ingredients
- 2 1/2 lb. of potatoes about 6 medium potatoes, grated
- 1 small onion grated
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 large egg beaten
- 2 tbsp all-purpose flour
- Oil for brushing the waffle iron
Instructions
-
Preheat your waffle iron to the desired setting for a crisp waffle.
-
Grate the potatoes and onion using a box grater, combining different textures by using both medium and small holes.
-
In a large bowl, mix together the grated potatoes, onion, salt, pepper, egg, and flour. Drain any excess liquid from the mixture.
-
Brush the preheated waffle iron with oil to prevent sticking. Place a portion of the potato mixture into the iron, spreading evenly. Close the lid and cook until the waffles are golden and crisp, about 5-8 minutes.
-
Serve the potato waffles immediately while hot, accompanied by your choice of butter, sour cream, and green onions for garnish.
-
DEVOUR!
Nutrition
The post Potato Waffles appeared first on Food Faith Fitness.
