Crispy Cheddar Potato Waffles for a Savory Breakfast

Quick Recipe Version (TL;DR)

• Yield: 4 large waffles (4 servings)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb (680 g) russet potatoes, peeled and shredded
• 1/2 small yellow onion, finely grated (about 1/4 cup)
• 1 cup (100 g) finely shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp black pepper, 1/2 tsp smoked or sweet paprika
• 2 tbsp unsalted butter, melted
• 2 tbsp neutral oil (or more melted butter) for the waffle iron
• 2 tbsp chopped chives or green onion (optional)
• Favorite toppings: extra cheddar, fried eggs, sour cream, hot sauce, bacon (optional)

Do This

• 1. Preheat waffle iron to medium-high (about 375°F / 190°C). Heat oven to 200°F (95°C) to keep waffles warm.
• 2. Shred potatoes; rinse in cold water, drain, then squeeze very dry in a clean towel. Grate onion.
• 3. In a bowl, whisk eggs, melted butter, salt, pepper, paprika, and baking powder. Stir in flour until smooth.
• 4. Fold in potatoes, onion, cheddar, and chives until evenly coated and slightly sticky.
• 5. Brush waffle iron generously with oil. Add 1 packed cup of mixture, spreading to edges. Close and cook 5–7 minutes until deep golden and very crisp.
• 6. Transfer waffle to a wire rack in the warm oven. Repeat with remaining mixture, greasing iron each time.
• 7. Serve hot with extra cheddar, a fried or poached egg, sour cream, and hot sauce or bacon if desired.

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Why You’ll Love This Recipe

• Crispy, golden potato edges with melted sharp cheddar in every bite.
• Perfect way to use a waffle iron for something savory and satisfying.
• Simple pantry ingredients but impressive, brunch-worthy results.
• Endlessly customizable with toppings like eggs, bacon, or hot sauce.

Grocery List

• Produce: Russet potatoes, yellow onion, chives or green onions (optional)
• Dairy: Sharp cheddar cheese, eggs, unsalted butter, sour cream or Greek yogurt (optional topping)
• Pantry: All-purpose flour, baking powder, kosher salt, black pepper, smoked or sweet paprika, neutral oil, hot sauce, bacon or ham (optional toppings)

Full Ingredients

Potato Cheddar Waffles

• 1 1/2 lb (680 g) russet potatoes, about 3 medium, peeled and coarsely shredded
• 1/2 small yellow onion, finely grated (about 1/4 cup packed)
• 1 cup (100 g) finely shredded sharp cheddar cheese, packed
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt (use 3/4 tsp if using fine table salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika or sweet paprika
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 tbsp neutral oil (canola, vegetable, or grapeseed), plus more as needed for greasing waffle iron
• 2 tbsp chopped fresh chives or green onion (optional, but delicious)

Optional Toppings

• Additional shredded sharp cheddar cheese
• Fried or poached eggs
• Sour cream or plain Greek yogurt
• Cooked crumbled bacon, sausage, or diced ham
• Hot sauce or salsa
• Extra chopped chives or green onions

Step-by-Step Instructions

Step 1: Preheat the waffle iron and oven

Set your waffle iron to medium-high heat, or about 375°F (190°C) if it has a temperature control. You want it fully hot before adding the potato mixture so the waffles crisp instead of steaming.

Heat your oven to 200°F (95°C). Place a wire rack on a baking sheet and set it in the oven. As each waffle finishes, you will transfer it to the rack to stay warm and crisp while you cook the rest.

Step 2: Shred the potatoes and onion

Peel the russet potatoes and immediately shred them on the large holes of a box grater or using the shredding disc of a food processor. Work quickly so the potatoes do not brown too much.

Place the shredded potatoes in a large bowl of very cold water. This rinses off excess starch, which helps the waffles get crisp instead of gluey.

Finely grate the onion using the small holes of a box grater or a microplane. Measure out about 1/4 cup of grated onion and set aside.

Step 3: Squeeze out as much moisture as possible

Drain the shredded potatoes in a colander, then rinse once more under cold water. Shake off excess water.

Transfer the potatoes to a clean kitchen towel or a few layers of paper towels. Gather the towel around the potatoes and twist firmly over the sink, squeezing out as much liquid as you can. This step is crucial for getting ultra-crispy waffles; the drier the potatoes, the better the texture.

Once very dry, place the potatoes in a large mixing bowl. Add the grated onion and gently toss to combine.

Step 4: Mix the batter base

In a separate medium bowl, whisk the eggs until well blended. Add the melted butter, salt, black pepper, smoked (or sweet) paprika, and baking powder. Whisk until the mixture is smooth and slightly frothy.

Sprinkle the flour over the egg mixture and whisk just until combined with no visible dry pockets. You should have a fairly thick, smooth batter. This will help bind the potatoes and cheese together into sturdy waffles.

Step 5: Combine potatoes, cheese, and batter

Pour the egg-flour mixture over the shredded potatoes and onion. Add the shredded cheddar and chopped chives or green onions, if using.

Using a spatula or clean hands, fold everything together until the potatoes and cheese are evenly coated in the batter. The mixture should look thick and slightly sticky, with no liquid pooling at the bottom of the bowl. If it seems very wet, you can sprinkle in up to 1 additional tablespoon of flour.

Step 6: Cook the waffles until deeply golden and crisp

Brush or spray the preheated waffle iron generously with neutral oil (or melted butter), making sure to coat all the nooks and crannies.

Scoop about 1 packed cup of the potato mixture onto the center of the waffle iron (amount may vary depending on waffle iron size). Use a spoon or spatula to gently spread it toward the edges in an even layer.

Close the waffle iron and cook without opening for 5–7 minutes, or until the waffle is deep golden brown and very crisp at the edges. Cooking time will vary by waffle iron; err on the side of darker and crisper for the best texture.

Carefully lift the waffle out with a fork or silicone-tipped tongs and transfer it to the wire rack in the warm oven.

Step 7: Repeat and serve with your favorite toppings

Re-grease the waffle iron between each waffle to prevent sticking and promote browning. Repeat the cooking process with the remaining potato mixture; you should get about 4 large waffles.

Serve the waffles hot, topped with a little extra cheddar, a fried or poached egg, a dollop of sour cream or Greek yogurt, and a sprinkle of chives. Add hot sauce, bacon, or your favorite savory toppings for a hearty, complete breakfast or brunch.

Pro Tips

• Dry potatoes = crisp waffles. Take your time squeezing out the shredded potatoes; it makes the biggest difference in how crunchy the waffles get.
• Do not rush the cook time. Let the waffles cook until they are a deep golden brown. If you open the waffle iron too early, they may tear or stick.
• Use finely shredded cheese. Very fine shreds of cheddar melt more evenly and help bind the waffle, creating those delicious crispy-cheesy edges.
• Salt to taste after the first waffle. Different cheeses have different salt levels. Taste your first cooked waffle and sprinkle a little extra salt on the rest if needed.
• Keep them elevated, not stacked. Holding cooked waffles on a wire rack (instead of stacking on a plate) keeps them from steaming and going soggy.

Variations

• Bacon cheddar waffles: Stir 1/2 to 3/4 cup cooked, crumbled bacon into the potato mixture before cooking. Reduce the salt slightly to account for the bacon.
• Spicy jalapeño version: Add 1–2 finely minced jalapeños (seeds removed for less heat) and use pepper jack cheese in place of cheddar.
• Herb and garlic twist: Add 1–2 minced garlic cloves and 2–3 tablespoons of chopped fresh herbs such as parsley, dill, or thyme to the batter for a fragrant, savory waffle.

Storage & Make-Ahead

Let leftover waffles cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the waffles in a single layer on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 2 months.

To reheat from chilled or frozen, place waffles directly on the oven rack or on a wire rack over a baking sheet and bake at 375°F (190°C) for 8–12 minutes, or until hot and crisp. You can also reheat in a toaster or toaster oven on a medium setting until warmed through and re-crisped.

Nutrition (per serving)

Approximate values per serving (1 waffle, without toppings): about 400 calories; 23 g fat; 37 g carbohydrates; 14 g protein; 3 g fiber; 750 mg sodium. Actual values will vary based on exact ingredients, waffle size, and any toppings you add.