Best 4 Crispy Cheesy Potato Waffles Recipes
CRISPY, CHEESY POTATO WAFFLES
A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.
Provided by Sugar Blessings
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
- Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
- Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
- Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.4 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 513.6 mg, Sugar 1.8 g
CRISPY CHEESY SMASHED POTATOES
I had a few ingredients and wanted to do something different with some baby red potatoes that I had. I love bacon, blue cheese, and green onions, so I threw them all together and this is what I came up with. The combination of the three together is absolutely fantastic!
Provided by Jessica E Wilson
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
- Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
- Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
- Top with green onions and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 27.4 g, Cholesterol 29.5 mg, Fat 11.5 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 5.3 g, Sodium 604.7 mg, Sugar 2.5 g
CHEESY POTATO AND HERB WAFFLES
Enjoy our Cheesy Potato and Herb Waffles as part of your next weekend breakfast or brunch. We promise you'll love the combination of Parmesan cheese, potatoes and fresh herbs in these yummy savory waffles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spray electric waffle iron with cooking spray. Heat iron to medium heat.
- Meanwhile, combine first 3 ingredients in large bowl. Whisk egg, milk and oil in medium bowl until blended. Add to flour mixture; stir just until blended. (Do not overmix.) Stir in potatoes and parsley.
- Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, left waffle off grid with fork. Repeat with remaining batter.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
POTATO WAFFLES
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and poached asparagus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into coarse pieces with a fork or pastry cutter.
- Heat the waffle iron. In a large bowl, sift together all purpose flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.
- In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
- Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.
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