Breakfast + Brunch
RecipesIngredients
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
Preparation
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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