Potato Waffles


The most effective method to Cook Potato Waffles:

Preheat the waffle iron. On my waffle iron, I can pick various degrees of freshness, so I generally pick the freshest choice.

In a huge bowl, grind a large portion of the potatoes on the medium openings of a crate grater. Mesh a little bit of the potatoes on the littlest gaps of the container grater. (Out of 6 potatoes, grind 1 potato or 2 little ones on the little gaps.) The medium smidgens of potato will enable the waffles to hold their shape, as the potato shreds interlace and cook together. The potatoes destroyed on the smalls gaps will give the potato blend a more “hitter” consistency and fill in the minor holes in the middle of the potato shreds.

Mesh the onion on the case grater too. The onion is discretionary, however, I strongly prescribe it. In addition to the fact that it adds flavor to the waffles, however, it additionally assists with shielding the potatoes from oxidizing.

Include the egg, flour, 1 teaspoon of salt, ground dark pepper to the potato blend. Blend to consolidate. Utilize a spoon to expel any abundance fluid from the highest point of the potato blend.

Liberally oil the two sides of the waffle iron with oil, making a point to get oil in all the fissure.

Fill the waffle iron with the potato blend, spreading it out to fill the majority of the outside of the waffle iron. For my waffle creator, I utilized 1/4 of the potato blend for each waffle, making 4 waffles all out.

Cook until brilliant dark colored on the two sides.

Serve the potato waffles hot, with spread, harsh cream, green onions or chives.


2 1/2 lbs potatoes (about 6 medium potatoes), ground on a box grater

1 small onion, ground

1 teaspoon salt

1/2 teaspoon ground dark pepper

1 egg, beaten

2 Tablespoons generally useful flour

oil, to brush on the waffle iron


Preheat the waffle iron.

Mesh the potatoes and onion on a case grater, the vast majority of the potatoes on the medium openings of the crate grater and 1/4 of the potatoes on the little gaps of the case grater.

In an enormous bowl, join the potatoes, onion, 1 teaspoon salt, ground dark pepper, egg, and flour until equally blended. Expel overabundance fluid from that settles at the highest point of the bowl with an enormous spoon.

Spoon 1/4 of the potato blend into the preheated waffle iron, close and cook until brilliant and fresh outwardly, 5-8 minutes. You ought to have around 4 waffles all out, in the event that you utilize a Belgian waffle creator.

Serve the potato waffles hot, with spread, harsh cream and green onions.

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