Crispy, crunchy and scrumptious, these waffles were devoured immediately after they were photographed! Traditional potato pancakes are a family favorite, but I wanted a twist on a potato recipe and wow, this dish was spot on. If you’re having a small crowd for Thanksgiving this is a fun dish, and the waffles can be made ahead and re-heated in the oven. Post-Thanksgiving breakfast is a great idea too, with a potato waffle topped with smoked salmon and a poached egg. I made two versions of this dish, one gluten and dairy free and the other with all-purpose flour and butter. Both were delicious! I bet the waffles would be yummy with the leftover mashed potatoes.
- 2 pounds russet or baking potatoes, washed, peeled and coarsely shredded (by hand or with a shredding disc in a food processor)
- 2 large eggs, lightly beaten
- 3 tablespoons white rice flour (or 3 tablespoons all-purpose flour)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 3/4 cup shredded sharp cheddar (optional)
- 3 tablespoons melted coconut oil (or 3 tablespoons unsalted butter)
- Pam spray or melted butter for greasing the waffle iron
- a finely chopped sprinkling of chives
- a dollop of sour cream
- smoked salmon slices
- crumbled bacon
- shredded cheese
Heat your waffle iron. In a large bowl, mix the grated potatoes, eggs, rice flour or all-purpose flour, salt and baking powder. Add the cheese, if using, and the coconut oil or butter. With a rubber spatula, fold the ingredients together.
Brush the waffle iron with melted butter or Pam (coconut) spray and spread about one quarter of the potato mixture onto the waffle iron. Close and cook on high, until the waffles are golden and crispy. Repeat with the remaining potato mixture. Serve the waffles with any or all of the toppings. You can keep the waffles warm in a pre-heated oven. Serves 4.