Best Cheesy Potato And Herb Waffles Recipes

CRISPY, CHEESY POTATO WAFFLES

Crispy, Cheesy Potato Waffles image

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

Ingredients

6 medium russet potatoes
4 tablespoons salted butter, softened
2 tablespoons milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese

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

POTATO - HERB WAFFLES

Potato - Herb Waffles image

Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner. Leftovers freeze beautifully too - pop them in the toaster for a quick dinner starch (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).

Provided by YummySmellsca

Categories Breakfast

Time 1h20m

Yield 30 waffles, 10 serving(s)

Number Of Ingredients 13

Ingredients

1 kg potato, cooked and mashed smooth (lukewarm, I used a ricer)
1/4 cup melted butter
2 eggs, beaten
2 1/2 cups flour
2 cups whole wheat flour
1/2 cup rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 tablespoon dried parsley
1 tablespoon minced fresh chives
1 tablespoon minced green onion
1/2 tablespoon fresh thyme leave

Steps:

Preheat the waffle iron and grease well with spray oil.
In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
Cook waffles 6-8 minutes (they take longer than "regular" waffles). Serve hot with sour cream or plain yoghurt.

Nutrition Facts : Calories 351.6, Fat 6.8, SaturatedFat 3.5, Cholesterol 49.4, Sodium 404.4, Carbohydrate 63.8, Fiber 6.1, Sugar 3, Protein 10.3