Loaded Potato Waffles
We really enjoy having breakfast food for dinner, but that doesn’t mean it has to be sweet. Savory waffles made with veggies, meat and eggs make a delicious fall meal. Loaded Potato Waffles include many of the things you’d find on top of a baked potato, like broccoli, ham and cheese. I topped each crispy waffle with a soft-cooked egg and served with sour cream and salsa, too! Are you hungry now?
This breakfast-for-dinner meal is fun to make and only requires a large bowl for mixing and a waffle iron. Shredded potatoes, broccoli, cheddar cheese, ham and eggs come together to make the most crispy, savory waffle you’ll ever eat.
Let’s talk about waffle irons. I got one for a wedding gift many years ago and it lasted for more than two decades in my kitchen. Most waffle irons are durable and non-stick, making them one of my favorite kitchen appliances. I currently have a round BELLA Rotating Waffle Maker. Just fill it, close the lid, twist the handle and wait for the green light to signal that the waffle is done. Couldn’t be any easier.
Who knew that a waffle iron would cook potatoes and ham and make it so crispy and delicious. Serve this beauty with your favorite potato topping, like chives and sour cream. I served the waffles with a soft-cooked egg on top. So good!
Tips on shredding potatoes:
- Wash and peel your potatoes.
- Using a box grater, shred the potatoes onto a thin kitchen towel. This takes less than 5 minutes.
- Once shredded, gather the towel and squeeze excess water from the potatoes over the sink or into a bowl. Discard the water.
- This will allow your potatoes to crisp up nicely and not become watery when seasonings are added.
Note: Frozen shredded potatoes can also be used. They should be rinsed and squeezed dry as well.
Loaded Potato Waffles
Ingredients:
- 2 cups shredded potatoes, squeezed dry (about 3 medium gold potatoes)
- 1 cup shredded broccoli (or shredded broccoli slaw from the produce section)
- 1 cup shredded cheddar cheese
- 1 cup diced deli ham (about 3 medium slices)
- 3 tablespoons all purpose flour
- 2 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
How to make Loaded Potato Waffles?
- In a large mixing bowl, combine shredded potatoes, broccoli, cheddar and ham.
- Add the flour and stir to coat.
- In a small bowl, beat the eggs and the milk until fluffy. Add the egg mixture to the potato mixture. Stir to combine.
- Season with salt, pepper and garlic powder.
- Heat a waffle iron to medium high heat and spray inside surfaces with cooking spray.
- Scoop 2/3 to 1 cup of the potato mixture into the hot waffle iron. Close the lid and cook until light turns green, about 6-7 minutes.
- While the waffle is cooking, make a poached egg or soft scrambled eggs, if desired.
- Remove the waffle from the iron and top with extra cheddar cheese and a soft egg.
- Serve immediately with sour cream, chives and salsa.
Whether you eat these Loaded Potato Waffles for breakfast or dinner, your family will keep coming back for more!
Loaded Potato Waffles
Ingredients
- 2 cups shredded potatoes, squeezed dry (about 3 medium gold potatoes)
- 1 cup shredded broccoli, or shredded broccoli slaw from the produce section
- 1 cup shredded cheddar cheese
- 1 cup diced deli ham, about 3 medium slices
- 3 tablespoons all purpose flour
- 2 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine shredded potatoes, broccoli, cheddar and ham.
- Add the flour and stir to coat.
- In a small bowl, beat the eggs and the milk until fluffy. Add the egg mixture to the potato mixture. Stir to combine.
- Season with salt, pepper and garlic powder.
- Heat a waffle iron to medium high heat and spray inside surfaces with cooking spray.
- Scoop 2/3 to 1 cup of the potato mixture into the hot waffle iron. Close the lid and cook until light turns green, about 6-7 minutes.
- While the waffle is cooking, make a poached egg or soft scrambled eggs, if desired.
- Remove the waffle from the iron and top with extra cheddar cheese and a soft egg.
- Serve immediately with sour cream, chives and salsa.
Equipment
- 1 waffle iron
Notes
- Wash and peel your potatoes.
- Using a box grater, shred the potatoes onto a thin kitchen towel. This takes less than 5 minutes.
- Once shredded, gather the towel and squeeze excess water from the potatoes over the sink or into a bowl. Discard the water.
- This will allow your potatoes to crisp up nicely and not become watery when seasonings are added.