Breakfast + Brunch


Bacon and Cheese Shredded Potato Waffles

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17Made this recipe

Serves: 6

Prep Time: 20 minutes

Cook Time: 30 minutes


2 pounds russet potatoes, peeled and grated

2 teaspoons salt

1 cup grated Monterey Jack cheese

1/2 cup sour cream

1/3 cup all-purpose flour

1 egg, lightly beaten

1 tablespoon finely chopped chives

1 teaspoon baking powder

1/2 teaspoon black pepper

1/4 cup unsalted butter, melted

12 slices bacon, cooked

2 tablespoons maple syrup


01Place the grated potato and salt in a strainer, stir, then place the strainer in the sink and allow to sit for 10 minutes.
02After 10 minutes, squeeze the potatoes to remove as much excess liquid as possible.
03Transfer the shredded potato to a large mixing bowl, and add grated cheese, sour cream, flour, egg, chives, baking powder, and black pepper.
04Stir the shredded potato mixture until well combined.
05Preheat a waffle maker and lightly grease with melted butter.
06When the waffle maker is hot, place one cup of shredded potato into the center of the waffle maker and cook for 5 minutes until crisp.
07Place the cooked waffle on a plate and continue to cook the remaining waffles.
08Serve the shredded potato waffles topped with bacon and maple syrup.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.