latke waffles

If you’re anything like me — someone who begins each workday with grand ambitious to be startlingly productive, but finds themselves at 4 p.m. most days aimlessly clicking random links shared on social media, trying not to nod off onto their keyboard and wondering if there’s maybe any chocolate anywhere? — you may have found yourself a few weeks ago on that day’s viral food content du jour, an enticing recipe for tater tot waffles.

what you'll need, plus egg, flour, salt, pepper

What could be more delicious than tater tot waffles? Nothing, nope, nada. But it lost me when it called for a bag of frozen tots smashed onto a waffle iron, not because it wouldn’t be delicious or because I have any opposition to frozen tater tots, but because if I ever crossed a bag of them in a dark galley kitchen, the last thing I’d want to do is mash them into something no longer recognizably tot. Essentially, it’s all about the wee cylinder shape for me.

put in a strainer, dishtowel or cheesecloth

spread the mess on your waffle iron

But I couldn’t get the idea of a great shredded and seasoned breakfast potato waffle out of my head and soon turned, as I often do in matters of potato, to the latke. I’m of the opinion that there are few meals that cannot be improved by a coarsely shredded onion and potato pancake, fried until crisp, but at the top of them, I mean, obviously: breakfast. Topped with a crispy egg.*

better color on the underside

Of course, since I suspect that you are not snipping chives before 8 most weekday mornings, you might enjoy these, as we did, as breakfast-for-dinner. I especially like b-f-d (also, admittedly, its acronym) on Mondays, whether you always go meatless on Mondays or whether you’re sluggishly recovering from the weekend and want something cozy. Monday mornings — especially ones like this, all cloaked in fog — are hard; tucking the kind of breakfast you’d rather have eaten that morning at the end of the day has a way of making it move along faster.

latke waffles
latke waffles + crispy egg
hello, breakfast for dinner

* Should we talk more about the crispy fried egg? I’m currently obsessed and almost think this egg revelation requires its own post. What do you think? [Update! As promised, The Crispy Egg.]

Will it waffle? Why didn’t you tell me about this blog sooner? It’s a book too.

One year ago: Frico Grilled Cheese Sandwiches
Two years ago: Spaghetti with Broccoli Cream Pesto
Three years ago: Apple and Honey Challah
Four years ago: Single-Crust Plum and Apple Pie
Five years ago: Snickerdoodles and Look What We Baked!
Six years ago: Summer’s Last Hurrah Panzanella
Seven years ago: Cream Cheese Noodle Kugel and Fideos with Chorizo and Almonds
Eight years ago: Orange Chocolate Chunk Cake and Fougasse and Rustic White Bread

Latke Waffles

I used my standard latke recipe to start, but found it benefitted from an extra egg and a spoonful of extra flour to make the mixture more batter-y for the waffle maker. Black pepper makes it more breakfast-y. I began adding baking powder to my latkes a couple years ago, on a tip from Melissa Clark — it gives them an extra lift that I love. The trickiest part is getting these crisp; waffle irons are giant steam traps, and given how much potatoes steam when they cook, I found I got a more crisp edge after toasting them gently in the oven. This also give you the ability to keep them warm while you cook off the batter, and make some eggs and/or bacon to go on top.

Yield: In my waffle maker, this recipe yielded 3 8-by-10-inch waffles, which break up into 18 smaller rectangles, which I’d say serves 4 to 6.

2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled
1 medium onion (about 6 to 8 ounces), peeled
2 teaspoons baking powder
1 1/2 teaspoons (about 9 grams) table or fine sea salt
Freshly ground black pepper
1/2 cup plus 2 tablespoons (80 grams) all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 tablespoons fresh chives, finely chopped, for garnish (totally optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside.

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time.

Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter.

Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.)

Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready.

Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.

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268 comments on latke waffles

    1. deb

      Trish — Mine did. I’m suggesting the temperature 350, not the low oven I’d usually recommend to keep pancakes or the like warm. This is more of a toasting temperature. Keeping them in a single layer on the tray helps too.

  1. Christine

    These look amazing! I don’t have a waffle iron, but this might convince me to find the kitchen space. Also, please teach us your crispy fried egg ways!

  2. Denise

    I’m also chiming in pro-crispy-egg-post. I usually get it right about 1-in-10 fried eggs. And there’s nothing more disappointing then cutting into a crispy egg to find the yolk inadvertently cooked hard. =/

  3. Jo

    Deb, another outstanding idea. A great way to go meatless and we also love BFD.
    I think I will have to buy a regular waffle maker since this could turn into a regular meal for us. Wish my motherin law was alive she would love these.
    Yes please do a recipe for crispy fried eggs, I always have issues! Have a wonderful fall.

  4. Sarah

    Not to distract from the deliciousness here, but I have to throw out another suggestion for using the waffle maker to make something equally tasty:

    Leftover Thanksgiving bread stuffing (dressing? Is that what we call it?) to make stuffing-waffles.

    I can’t take credit for this. I saw in an episode of Diners, Drive-Ins and Dives on the Food Network. Please don’t judge me for watching it long enough to actually write down an idea from one of the diners featured.

  5. Oh yum! I was thinking of making something similar using thawed tater tots squished into a waffle iron, but your way is better because it uses fresh ingredients instead of out-of-the-bag stuff with preservatives, and also the texture looks much better! The few minutes of extra work are totally worth the work!

  6. Niamh

    These look awesome but there is something about the floury texture of potatoes that creeps me out. Could you make them with sweet potatoes?

  7. Jane M

    I’m sooooooooooooo terrible – but I buy the shredding taters in the bag in the fridge section at the supermarket. They are the BEST potatoes for making hash browns on a Sunday morning! Since I was just at Wegmans (only the best supermarket in the whole wide world) this past Saturday I have all the ingredients including my Belgian waffle maker in the pantry! Sadly NO CHIVES but I have parsley growing out on my deck! WINNING!!!!!!!!!!!!!!!!!!!!

  8. Carryn M

    Do you think it’s possible to make these in the waffle maker ahead of time and then crisp in the oven later? Like maybe the night before for the next morning?

  9. This reminds me of my absolute favorite brunch dish: the potato waffles at The Smith, topped with poached eggs and a caramelized-onion-and-spinach sauce that is heaven.

    Can’t wait to skip the 30-minute brunch wait and make these latke waffles at home instead!

  10. Killian

    Re: Crispy eggs – Andy Ricker (author/owner of PokPok) expounds on these as well. They’re apparently a staple in many of his Thai dishes.

    So absolutely add them to the meal!

  11. liz

    Do you think i could replace the all purpose flour with a replacement? Like almond flour or tapioca starch? Looking for a grain free replacement

  12. Cyndi R

    This recipe is mind-blowing, and not *jUst* cause it’s my birthday today, …(and it’s also National Cawfee Day, too!!!)..
    Now I know what to make for dinner, for the kids and for myself, too!!
    Deb.. you are a creative culinary genius! Keep it up the good work!
    Wishing one and all a Shana Tovah U’Metukah, .. a Happy, Sweet and Healthy New Year!

  13. You know, I tried that whole tator tot in the waffle maker thing, thinking it was going to be delicious, and it turned out – it’s not! Something gets lost in the mix, as they just ended up tasting super frozen food-y.

    This, however, seems much more on target for the same idea!

  14. rachel

    latke waffles (though we don’t call them anything so clever. I’m a terrible Jew.) were the reason I decided it was ok to clutter our lives with a waffle iron. please enlighten us on the crispy fried egg, ’cause I’m still in search of the perfect topping for these delicious things.

  15. michael

    Yes, please talk about the egg. I’ve ben having a bit of fried egg grief this week, so it would be much appreciated. Also, this might be the only time I reallllly wish I had a waffle maker!

  16. Kym

    Maybe I’m gilding the lily a bit, but I’m thinking homemade Tomato jam, a crumble of goat cheese, and that aforementioned egg on top. MMMMMM…….

  17. Bridget

    I hate to say it. But the best crispy eggs are the ones fried in a HOT pan with bacon grease. How do I know? My grammie was a master crispy egg cooker!!!! I miss you grammie.

  18. Nicole B.

    This might be the reason I finally get a waffle maker. I love latkes and will latke-ize any shreddable vegetable (which is pretty much every vegetable out there). I’ve got some kohlrabi waiting to be pancaked, but perhaps instead they will be waffled!

  19. Lauren

    Latkes in any shape or size, applesauce, sour cream, no garnish…the best “simple food” ever! What about a little shredded zucchini in there? Too watery? Thinking now about all manner of vegs “waffled”. Geez does this blog ever get the creative process going. Thanks Deb. You are an idea-factory!

    1. Alice J Carlan

      I’ve noticed that Deb now uses potato starch instead of flour in her latkes. You might want to try the substitute.

  20. i completely understand your purist approach to tater tots. I always figure a lot of hard work/design time went into that little guy and I love that crunch. latke waffles are pure genius too. On par with the tater tot per chance? I can’t wait to try these at home. The perfect crispiness without all the oil and time!!

  21. Cathie

    I pretty much only cook tots in my waffle iron anymore. They get crispier and faster than the oven, and with far less electricity and kitchen-heating than the oven (it’s still not fall in Phoenix). Toffles are the best.

  22. Amelia

    I don’t see the value in the waffling if you still have to crisp in the oven — did you try pre-cooking the potatoes and letting them get a little soft and let off water early? It seems like you have enough batter to put them back in (unlike the latkes that are practically hash browns held together with an egg).

  23. A separate post on the crispy egg experience would be great, considering your how to poach an egg post revolutionized my life. Seriously. And also – waffle latkes? Save me.

  24. Did you read my mind? I’ve been thinking of waffled hash browns for weeks, but didn’t think plain potatoes would work. Modified latke batter and time in the oven to crisp- brilliant! Making these soon with my abundance of CSA potatoes.

  25. Linda

    Oh my. This is the recipe I never knew I needed but now won’t be able to live without. I’m addicted to your latkes recipe and not having to fry them? Even better. My absolute favorite is to eat them with smoked salmon, sour cream and roe or caviar. So good.

  26. Liz

    The trick to crispy potatoes (in the waffle iron or a pan) is to squeeze out the water using a ricer. Ricers are ALSO essential for perfect mashed potatoes, but that’s another story.

  27. deb

    Peg in Kensington, Angie — I’d think so. I’d use a gluten-free cooking blend. It shouldn’t be a problem.

    Catherine — I use 1 teaspoon. This recipe is a double (a single batch yielded a weird 1.5 waffle sheets in my iron) plus two extra eggs (basically, one per batch) and two extra tablespoons flour.

    Amanda — I think you could use sweet potatoes here, however, the floury texture that you don’t like in Russets is exactly why they’re great for latkes — they’re not very waxy or overly moist-seeming, so they crisp up well. Sweet potatoes are on the waxier end of potato types; it will be harder to get them crisp.

    Amelia — They come out crisp, but they come out more crisp after toasting in the oven. Precooking the potatoes (which I find makes them softer, not more crisp) is an extra step too. This isn’t to say it may not be the right method for you and worth trying, but I’d rather add the step at the end, so that they’d all stay warm while I fried eggs or prepped whatever else I want to serve them with.

    Cathie — TOFFLES. God, I just want to squeeze them. (It’s been a long day.)

    Mia — Thank you. Maybe the vinegar slaw with cucumbers for something cold and crisp (plus, it makes great leftovers). A little more hearty would be the kale salad. And maybe some mashed or roasted potatoes?

    Kym — Yum. I actually had elaborate plans for a sour cream and roasted tomato topping that would both play homage to the sour cream traditionally served with latkes as well as the tomatoes I basically always want with my eggs, but then I was too busy eating them to make a clever topping.

    jenn, Aimee — I have this one, which seems to be discontinued. It’s fine, but I wouldn’t recommend it. I’ve just totally had it with waffle irons that don’t have removable plates for washing. I understand that Black & Decker has one with removable plates, and I’m actually considering upgrading to the Cuisinart Griddler. It’s more of an investment (although just barely on Amazon) and then with one machine you’d have griddle plates, grill plates, a panini press, etc. and then you could buy waffle plates separately. If anyone has this and can recommend yay or nay on it, holler at me.

    Killian — Yes! This and another restauranteur got me into them. And can we talk about that fried egg salad in the Pok Pok Cookbook? I basically weep every time I read the recipe that I haven’t made it yet.

    Sarah — Oh my god I want it now. I’ve already made the argument for breakfast stuffing, after all.

    Ishita — I found their recipe a few years ago and made it and it was such a mess. I know that they know how to make it, but the recipe as written didn’t work. I agree, though, it’s a delicious dish in person.

    Carryn — Absolutely. They also freeze well.

  28. Wow these look amazing! Can’t wait to try them. Your comment on sitting at the computer thinking of chocolate and aimlessly clicking made me laugh out loud, because I had just finished eating a chocolate chip cookie while clicking on all the (way too many!) food blogs that I read!

  29. Liz

    One more voice chiming in for sweet potatoes. I’ve been making the sweet potato latkes from the big yellow Gourmet cookbook for years, and they’re great, but never as crispy as traditional latkes. I think I’ll try adding baking powder and maybe a little more egg and flour, and see what happens!

  30. Hi Deb..on removable waffle plates ..unh unh, nope.. They fall out, they slide around ..they come off with the waffles and are hard to get back in … I also have the discontinued one that you have which I bought so I could make more waffles at once, but the smaller cuisinart classic round model makes crispier waffles.. I usually make yeast raised waffles. Latke waffles will combine my family’s two favorite foods! Thank you.

  31. Trisha

    I have the Cuisinart griddler and really like the waffle plates. Have I mentioned I use Deborah Madison’s recipe for yeasted waffles? They rise overnight so there isn’t much work in the morning.

  32. Kimberly

    This looks amazing! I like a good breakfast for dinner option. I would also love to see your tips for frying an egg: it seems like a simple thing but is hard to get right.

  33. Sarah

    Looking at the posts from one year ago, two, three, four, five…I cannot believe I have been reading you for just over five years now. I found you shortly before your son was born. Your blog posts have become like catching up by email with a long-distance friend, and I just wanted to say thank you for all the entertaining posts and delicious recipes over the past five years. Happy belated birthday to your handsome little man. Mine turns 4 next week :)

  34. There are few worries in life that can’t be at least temporarily erased by something that involves potatoes. I love this post. …and these waffles. I don’t have a waffle maker but these may work on a sandwich press or even a hot pan, no?

    1. deb

      Deepa — I might just make them as latkes, in a frying pan, using my old latke recipe — you can add 1 teaspoon baking powder to it to give it more lift.

      Shari — Funny, I was going to mention that tip but decided I’d prattled on long enough and skipped it. My take: you can do it, sure, but I have never found any notable change or improvement in latke texture when I have. I’m curious if others can tell the difference. I mean, there’s, at most, 1 tablespoon of potato starch (and that’s generous) in the bottom of the bowl and it’s wet so I’m rather ¯_(ツ)_/¯ about it.

  35. Trisha

    Oops, I see you have a recipe for yeast waffles too. Sorry about that! I like to slip in a little white whole wheat or other wholesome flours.

  36. Kate McG

    Okay. Now I need to buy a waffle maker.(noting comments on brands and issues) I managed to avoid it because, really, I would only make cinnamon roll waffles a few times a year. Latke waffles sound wonderful. I’ll be trying sweet potato, when I use them for french fries they get crispy. Have you tried your zucchini latkes as waffles? Ooooh, your vegetable fritters in a waffle form. Crispy eggs as another post, please.

  37. Shari

    America’s Test Kitchen recommended letting the starch settle in the potato water, pouring off the liquid and adding back the starch to the mixture as well as precooking the shredded potatoes (in the microwave) to get extra crispy latkes in a frying pan. I wonder if this would work in the waffle iron?

  38. Liz

    Update: Tried adding an egg and some baking powder to my standby sweet potato latke recipe. This version won’t win any prizes. I’ll try your version with regular spuds next time.

  39. Susan

    When I am, I mean full of energy and am trying to impress my family with brunch extraordinaire, I will make pancakes and eggs, bacon, sausage, and potato pancakes (latkes) and biscuits. I cheat with the potatoes though, and use a ladle or two of my regular pancake batter to the shredded potatoes and onion to make the latkes. Basicallly, it’s a pancake batter, of sorts, that you are using in this recipe. Waffled potatoes make it sound so good. The tot-ffle grilled cheese sounds over the top good! Oh that I were 11 again!

  40. Cat

    I have the Cuisinart Griddler. I rarely make panini-press style sandwiches, the flat griddle format isn’t as useful as my real two-burner griddle, and I finally got the waffle plates because my little guy loves waffles, and they were totally and absolutely disappointing. My waffles did not get at all crispy, it trapped all the steam inside instead of letting it out, and it was thick in the wrong way that left the waffles gummy in the middle. I ended up cooking the waffle halfway, then opening the top, letting a burst of steam out, and closing it again. Cook more, let out another bit of steam, cook more, eventually when you opened it and there wasn’t a big burst of steam, you could maybe consider the waffle done, but it still wouldn’t really be quite right.

    I really wanted it to be a great multi-purpose machine, but for me, it’s been pretty totally mediocre.

  41. Kt

    My husband was so enthused when I sent him this that I actually decided to make it for dinner. He and the kiddo that wasn’t so exhausted that he spent the whole meal having a temper tantrum liked it. My waffle iron is super deep though and so I think they were a bit too thick and ended up a little chewy. Next time I may just try to get as thin a layer as possible.

    However, now I’m wondering if I can do this with other things like this, like the veggie fritter/patty things you have on this site… My kids like anything that are waffles, though the younger one was quite insistent that there be syrup for them, which might outweigh the healthiness of them.

  42. Agnes

    Made them with sweet potatoes, and, as Deb predicted, they were a bit limp; also hard to cook through bef. burning the outsides. I rec. using less batter per waffle w/ sweet potatoes, I did the last few that way and those were better. Just spread it thin, barely covering the plate. Also: I have the small round cuisinart waffle maker, and it works great (no removable plate, old, small, but it cooks very evenly).

  43. Sarah H

    Have you tried Sarabeth’s potato waffles? We try to make them at home with leftover mashed potatoes. Light and fluffy, served with applesauce, sour cream, and the most delicious sausage. We never quite get the waffle right but it’s good enough now that we moved out of the Sarabeth’s delivery zone.

  44. Latke waffles! Brilliant! And so many comments! Deb, you even got my wife’s attention with these. Good call on the baking powder,too. I ‘ve alwsys used baking powder in my latkes; gives them some air inside, ergo much lighter and fluffier. But a waffle iron is simply genius. You might try wiping Rokeach onion-flavored Nyafat instead of canola spray, applied to the waffle iron with a pastry brush. An extra layer of flavor that just sings.

  45. Shellie

    I went from the “hmm, what should I make for dinner?” phase to grating potatoes within two minutes of seeing this post. Awesome latke flavor. However, mine came out a little gummy. I see Kt also mentioned hers got chewy. I wonder what causes that? I actually thought to myself, “I won’t mix the flour too robustly so I don’t develop the gluten.” Deb, any thoughts on what caused that? Also, grating my onions (using the large holes side of the box grater) partially liquidified them. Could that be related?

  46. Nicole

    I LOVE a crispy fried egg with a runny yolk, it’s something that I love to add to almost anything! I like to baste the yolk a little with the oil that the egg is frying in as well so it’s not completely raw.

  47. GG

    What a coincidence! I bought myself a waffle maker only yesterday and was meaning to look up some waffle recipes this morning, but didn’t even have to do that as this recipe popped up on my Facebook feed! Looks delicious!

  48. GG

    Also, much as I sympathise with the experiences with bad appliances above, they have come as a welcome relief to me. I’ve been kicking myself for getting a panini maker last week and a waffle maker this week when I could have saved space by going for an all-in-one model with removable plates. I’ve been eyeing the Cuisinart model for sometime but couldn’t justify its steep price here in the UK. I’m glad I got the two separate models now.

  49. ellina

    Draining liquid from the potatoes is unbelievably easy if you use a potato ricer. It’s a tip Elise form simply recipes shared a while ago, adn it really works miracles!

  50. Wendy

    Um, from the bottom of the world, I love bfd, but I don’t know what tater tots are. We don’t have them here. We do have potatoes and waffle irons though :-) I can see bfd tomorrow with waffle latkes.

  51. An amazing idea! Just like Birdseye Potato Waffles but so much better! Potato waffles used to be my ultimate comfort food – lots of cheese on top and maybe some ketchup. An egg on top would complete that nicely and would love to hear about your crispy fried eggs please!

  52. Liz

    Yes! I would love a crispy egg post. I make fried eggs all the time, but never to perfection. I had a friend who made perfect crispy eggs, but I have no idea how – every time I make an egg I dream of hers.

  53. Paula O in Richmond, CA

    Hi, I’m just curious about the waffle iron – by using it with onion, will all your future waffles taste like onions when you want sweet not savory waffles? Or do you have a separate waffle maker for savory waffles? Thanks for your recipes. Paula O in Richmond, CA

  54. Savonarola

    I saw that tater tot waffle recipe and I likewise thought “GENIUS!!” However, I am unlikely to go that route, too. Also, I don’t have a waffle iron. But what I do have is a fairly intractable latke problem. Especially with a poached egg on top. Or a little lachs. May I mention that the fairly ubiquitous green bag of precut hash browns you can get in the refrigerator section of the grocery does not require getting squeezed with a handkerchief to achieve the right dryness? This was flat-out epiphany to me, and led to wild, weeknight latke eating because suddenly it does not cost me a knuckle and half an hour of squeezing to make. My kids are very, very happy people.

  55. Brigitte

    As a true Belgian living in the U.S., I always cringe when I see what Americans call Belgian Waffles( because really they are so not like that , they are way better) . But this, well, this is GENIUS !!! It combines the two Belgian inventions that are adored by many: waffles and fries- fried potatoes :)! ( and no , fries where not invented by the French, they are Belgian) . I am so making this this weekend ! This is a deviation on waffles I will gladly commit too. And the egg on top well, that’s just pure heaven. Thank you so much for posting this !!!

  56. Oh my god, there’s a blog dedicated to waffling things?! I’m not entirely sure how I feel about that. But you can never, ever go wrong with breakfast for dinner :)

  57. Naomi Snider

    Time was when all waffle irons were just cast iron or other unplated metal. Now nearly all of them are coated with a non-stick substance. The non-coated irons will always turn out a crispier product than the coated ones. Trouble is, they’re difficult to find nowadays without resorting to a second-hand shop variety (which I don’t hesitate to do myself). I am a crispy waffle girl through and through. And even more so if it’s potatoes we’re talking about. I have a feeling that latke waffles made in an uncoated waffle iron would not need a trip to the oven to crisp them up!

  58. I made them last night – they were amazing! My husband and I plowed through the 4-6 servings no problem :) I did add a handful of grated parmesan cheese and was lovely. I also grated the potato directly with into a colander with the onion sprinkled with about 1 tablespoon of salt then wrung out and I get out a lot of moisture. Thank you for the great recipe.

  59. IrmaSM

    Deb; I always drain my potatoes when making latkes and use the starch that has settled. It is a tip I received from a wonderful cook when I lived in Rochester, NY.

  60. Christine

    Genius. I’m so excited to use my waffle iron to make latkes. The most annoying part of making them has always been waiting impatiently for them to crisp before turning and standing over the pan, which I can now do for the eggs only. Hooray!

  61. Sign me up for crispy eggs, please.

    And, as part of my product spokesperson gig, I’m working on a waffle thingee with an old Suzanne Somers ‘Somersize’ waffle maker. Doesn’t everyone have a gizmo like that shoved into a closet with all the other 1-800 purchases?

  62. Karen

    I hear you when you’re talking about removable plates in a waffler, but I took back my cuisinart griddler because the heating elements did not heat evenly and made for strangely browned food. My interest was for a panini machine that toasted evenly and I ended up with a Krups panini machine. No removable plates, but makes awesome paninis. Not easy to clean, but the end result was worth it. Maybe you’ll have better luck with the cuisinart than I. (I have also heard that putting non-stick items in the dishwasher shortens their non-stick lifespan! I hand wash all my non-stick cookware because of that.)

    1. Dusty

      Either my non-stick pots and pans came with instructions to not put them in the dishwasher or I read about it somewhere. I really think it was in the instructions.
      Treat non-stick just like well-seasoned cast-iron pans; except non-stick can be washed with a drop of dishwashing liquid and a brush; rinsed; put away.

  63. anna*

    For those asking about waffle irons – I have the (budget friendly) George Foreman grill that comes with all these different removable plates (similar to the Cuisinart mentioned above). I’ve had it for years and never have had any issues with it.

  64. Barb

    I have a question about the ratio of potato to eggs bc 4 eggs seems like a lot for 2lbs of potatoes. I noticed your regular latke recipe calls for 1lb potato to 1 egg ratio. I haven’t tried this recipe yet, so maybe I shouldn’t worry and it will all turn out great as evidenced by your awesome photos. Also, I usually soak my shredded potatoes and onions in cold water for 30 min and then strain them out. If you don’t think it makes a difference in crispness here, let me know and I won’t do this extra step. Thanks!

  65. Mikaela Johnson

    I love that this recipe uses two things I’m in love with! I never realized that you could use potatoes and pancakes and I can’t wait to try the recipe!

  66. Deb I swear, I saw that tater tot waffle recipe and my first reaction in my head was what you use frozen??? So simple!! I do agree with you that if I find a bag of frozen tater tots, I might end up eating them before even thinking of doing anything else. But these from scratch!!! Worth every minute!!

  67. Nichole

    I just about died when I read your comment about 4 PM and all the motivation has left the building. Here I am…at work…its 4:17 PM and all I can think about is the container of Twizzlers our billing person placed outside my office while I stroll around social media. I’m so glad I’m not the only one.

    P.S. – As always your recipe looks fabulous.

  68. victoria

    Have I mentioned that popcart is my new favorite gadget? Every time you post a recipe I can add the ingredients to my freshdirect cart right away and cook ASAP.

  69. Cirya

    Please please please do the crispy eggs. I’ve only recently figured out whites set, yolks runny, thanks to ATK and C’sI. I miss the crispy bits so much!

  70. Terri

    i love this recipe and i am definitely putting it to use over the holidays. and if i may share my sunny side up egg revelation while we await Deb’s fried egg secrets: in order to get the entire egg white cooked, and not have any uncooked egg white clinging to the yolk, i separate the egg before frying. so the white goes in the oiled or buttered skillet, a dash of salt on top of the white, then flip the white and gently lower the yolk on top, lightly salt the yolk and remove egg from skillet when the white is crisped to your liking. (it doesn’t take long for the yolk to warm up if it’s coming straight outta the fridge. also, i separate eggs with my hands – ugly, but works every time – so that also warms the yolk a little)

    1. deb

      erin — They act as binder. A common vegan substitution is flax seeds + water, but I haven’t tried it here.

      melissa — I’ve never noticed a strong raw onion taste, but if you’re nervous, or sensitive to onions, you could halve them here.

  71. I absolutely find myself at 4pm clicking down the rabbit hole that started somewhere on social media. If I had these in the house, I’d instead stuff my face with latke pancakes! I really need to get a waffle maker already!

  72. We are not so into potatoes in our nest but this is a clever way of eating a potato–one can never go wrong with the transformation of a waffle maker. Happy Nesting.

  73. Now you have attained hero status in our family. The cheers you can’t hear are for moving latkes from the once a year treat to a new choice for breakfast. Thank you!!!

  74. kristin

    If you ever find yourself in San Francisco, check out the pastrami waffle at Linea Caffe in the Mission. They put chunks of pastrami in a potato waffle and top it with fresh sauerkraut and pickled mustard seeds. Its pretty epic!

  75. My family has two Christmas traditions: on Christmas morning, waffles; on Boxing Day (December 26, in Canada), eggs benedict on latkes. The idea of combining them just blew my mind, and I hereby encourage everybody to up their latke-waffle game with poached eggs, back bacon and hollandaise. Thanks!

  76. Truly hedonistic! Carbs, tucked into carbs and then waffle-ized. This is like reading 50 Shades of Gray {but for food} and then wondering why your sex life – ahem – your food life, just doesn’t measure up! Beautiful frizzle on your eggs, by the way!

  77. Nancy M

    I just made these – DELICIOUS! For some reason, they didn’t crisp up in my oven, but that didn’t stop me from eating them for dinner. I have celiac disease, so I substituted GF flour. I also tried it with greek yogurt instead of sour cream and it was SO GOOD. I’ve always been hesitant to fry foods, so this waffle iron alternative was fantastically easy. Thanks!

  78. Helen

    These do sound really good, and I am curious about the crispy eggs, since I have spent my life avoiding crispy edges on my fried eggs. Who knew?

  79. Amy

    I made two versions of these for dinner tonight: 1. Your recipe, complete with crispy fried egg with a runny yolk. I had some apple sauce and green onion on the side. I didn’t have any sour cream on hand, but substituted a touch of marscapone (because that’s what I happened to have) and 2. Same recipe, but I mixed in some shredded cheddar, crisped bacon bits, and some chopped green onion. Waffle latkes are brilliant! :)

  80. Dalnapen


    Yes to the fried egg post. Half Asian, I had long wondered why (half of) my family cooks sunny side up eggs on screamingly hot pans, so that the lacy edges are super crisp and the yolk in danger of being overcooked. But this fried egg thing is addictive–and is put on top of everything!

    Also Deb, could you add to your list of things to exegete how to keep whipped cream up? My kitchen efforts seem to be in an era of falling whipped cream and I’d like any hints to tighten those up.

    I benefitted greatly to your discussion on when/where to use baking powder/soda–which helped me in a dessert project for my church (pound cakes).

    Thanks again!

  81. I LOVE latkes. And I love waffles. I have recently experimented with some savory zucchini waffles, but this idea sounds even more amazing. I’ll definitely be trying it!

  82. Brett

    Was looking forward to making them as soon as you posted, and I finally got the time to tonight! First waffle I made was too thick, but then I got the hang of it and they started coming out well! I wasn’t sure i was doing it right because they looked a little off, but they came out great! The extra time in the oven to finish them off was definitely needed.

    Also, a confession. I cheated and used a bag of un-seasoned hasbrowns (basically just frozen shredded potatoes) and it still worked great. I will add this to the list of smitten recipes that kick ass. (There are none that don’t, btw)

  83. I made these for dinner the other night, they were so very tasty! I added the chopped up chives right into the waffles, and a healthy spoonful of chopped garlic, just for added deliciousness. Great with grated hard cheese to melt on top the first day, and with slices of softer cheese on top to bubble and brown while being reheated in the oven on day two :)

  84. “If you’re anything like me — someone who begins each workday with grand ambitious to be startlingly productive, but finds themselves at 4 p.m. most days aimlessly clicking random links shared on social media, trying not to nod off onto their keyboard and wondering if there’s maybe any chocolate anywhere?”

    — I have to wonder, are you really me? Did you break into my house and watch my days devolve from early morning coffee & lofty goals, to-do list in hand, to late evening eating the chocolate chips out of the freezer, list abandoned? (On second thought, it’s actually nice to know I am not the only one this happens to. Carry on.)

    Oh, also these waffles do look delicious, but then, that’s what I come to this blog for: slightly unexpected recipes that I almost can’t stop myself from immediately waltzing into the kitchen to make. I shall have to try these and get back to you.

  85. Ash

    This recipe looks great! I absolutely love latkes, except for the oily mess of frying them! My kitchen ends up looking like a french fry massacre, and I feel like I need to take a bath afterwards! It’s exciting to see a new way of making one of my favorite breakfast accompaniments, without all of the grease involved.

    Also, on the crispy fried egg – my dad always used to make this style of egg when I was little, and I could never figure out how to keep the yolks soft and whites crispy and delicious like he did! He would sometimes throw a slice of provolone cheese on top too, which would also crisp up around the edges – for that extra step into breakfast bliss. :)

  86. Britton

    Just made these with sweet potatoes and we didn’t have flour so we used cornmeal and they’re delicious! Thanks for the inspiration! A whole new way to look at veggies AND our waffle iron.

  87. Talia

    Wow. These were amazing. I made the waffles and the DH made the eggs. He said these rivaled his breakfast potatoes, which is something. He is VERY proud of his potatoes. Lol. Thanks for sharing. :)

  88. Sweetfannyanne

    You’ll get a batter that’s mixed better, less likely to turn to glue, if you mix everything else together first, before stirring in the grated potatoes and grated onions.

    And if you use self-raising flour, even easier.

    I prefer to leave the potato skin on – tastier, and crisps up nicely!

  89. Courtney

    I’m in that first trimester of pregnancy, with baseline naseua ALL. DAY. LONG. The only thing I’ve wanted to eat for over a week now is potatoes. So THANK YOU! I’d given up on hash browns/latkes as I’m never happy with their sogginess, and for years have only made breakfast potatoes.

  90. Sweetfannyanne

    Just have to say, post-waffle/latke, that these are totally delicious, and an absolute doddle to make. Used our Salton waffle maker – one of those round electric jobs that flips upside down in its socket, so both sides brown at once.


  91. Michelle

    I think I need to do this with zucchini. Trying to decide between the zucchini latkes and fritters recipe. Do you think either one would work well in the waffle iron?

  92. Michelle

    It worked with the zucchini latkes recipe – yes, it is still zucchini season! They were delicious topped with applesauce, but I imagine they would have turned out better in a regular waffle iron as opposed to a Belgian waffle maker. Thanks for the fun blog!

  93. Lizzie

    Reporting on using a Belgian waffle maker — I think they were a little too dense this way. The outside did crisp up in the oven, but overall it just felt like the edges to potato ratio was off because they were so thick and..potatoey. Not sure if that makes sense, but I think a standard waffle maker might just be better for these. Or I guess I could try layering on the batter slightly less next time?

  94. Ilonka

    Made these tonight and they were great! The baking powder is a great idea. Will use more flavorful potatoes next time like Yukon gold. Less mess than latkes and just as satisfying :).

  95. I love your latkes from the cookbook and we make them regularly for weekend breakfasts– but latke *waffles*– I think I’ve just found heaven! I will need to source a waffle maker for this recipe alone.

  96. robin

    Finally got around to making these. The waffles were amazing!! Definitely the best brunch I’ve had in a really long time!! I added some hollandaise “syrup” and it was awesome. Thanks for posting!!!

  97. Andy

    I accidentally stumbled upon the baking powder idea while making your regular latkes. I only had self rising flour in the cupboard and thought, what the heck, it’s not that much. The hot oil foamed when they hit it. Was worried it would cause problems but it made them better! LOL

    I have the Kitchenaid double sided Belgian waffle cooker. It’s big, it’s non-stick, it gets waaay hot. I don’t ever use the non-stick spray because it can cause a baked-on, sticky coating. I use a little butter applied with a silicone pastry brush. The yeast raised waffles out of this thing are HEAVENLY. Will be trying this shortly.

    I would love to find a consumer waffle iron that had carbon steel plates that you have to season yourself. I’ve been super careful with my Kitchenaid’s non-stick coating. If something sticks (like blueberries) I keep the iron hot for a while after I’m done cooking and let the sticky stuff burn and carbonize. Then I mix up some really awful waffle batter from a box mix (or use leftover[what the hell is leftover?]) and cook a “cleaning waffle”. A nice dry, crispy waffle will pull pretty much anything off the iron once it’s had a change to burn off a bit.

    My husband bought home the Will It Waffle book from work. I haven’t had a chance to dig into it yet. Been obsessing over the quarter inch thick baking steel I made recently. It gets hot enough on the grill to do 2 minute Neapolitan style pizza.

    1. Dusty

      To Andy:
      Cast iron and aluminum stove-top waffle irons in Amazon. May be available at WalMart and Target in the stores, also. I will be looking for one in cast iron to use with my induction counter-top unit.
      I season all my cast iron with olive oil for the ultimate non-stick.
      Also looking for an electric waffle maker for easy cooking. Maybe Kitchenaid from your mention. Thanks.

  98. made these for supper and we loved them (kids and parents). The anti-onion kids didnt even pick up that flavour! I found them a bit salty for my liking, so future versions will be reduced for us. Reheated the next day in the toaster for breakfast, might have been even tastier??

  99. Elizabeth

    My first thought was also sweet potatoes. Just made them, they came out very well. I replaced the pepper with Chinese five spice given the sweetness in the potatoes. Perfect for dinner!

  100. Mimi Pond

    So I made these – only dif is I didn’t peel my potatoes- in my cuisinart standard waffle iron. They were good but didn’t crisp up that much. My husband suggested re-heating the leftover waffles by frying them up in some oil. THEN they were perfect!

  101. J.M.S.

    Tried these in my Belgian waffle maker; the taste was great but the consistency was a little rubbery. Maybe they sat in the oven too long. It still made a tasty dinner with scrambled eggs (and maple syrup drizzled on the waffles!). Thanks for the recipe.

  102. Andy

    I made them in my KitchenAid Belgian waffle iron and they came out pretty good. My potatoes were a little on the small side. I felt like they had too much batter. Me next ones will be with almost no flour, and lots of avocado oil brushed on the iron to give them as much of a fried texture as possible. I spread my mixture out thin on the iron and they puffed up quite a bit. Both sides browned equally. I kept them in until they were a nice medium-dark brown. It made them much crisper. This has given me the idea to try arepas in the waffle iron!

  103. Rebekah

    I was so unreasonably excited about this recipe that I’m surprised it took me this long to make it. I followed the recipe carefully, (hand shredded on a box grater instead of food processor) but I found the end result really dense and dull. I guess I love the fried crispy edges in latkes and didn’t get that with these. Still, worth trying! Thanks Deb :)

  104. CeeJohanna

    Deb, I see that you’re asking about the Griddler. I’m loving it (got it for this recipe and then used it on the yeast waffles). The plates come out and are a breeze to clean, and the wells the right depth for the yeast waffles as well. Perfection.

  105. Steve

    Your latke recipe needs an upgrade. First, use matzah meal instead of flour. matzah meal is almost like panko bread crumbs and gives a much better texture (less cakey, more savory). Use quite a bit less matzah meal than you do flour – maybe 2-3 tablespoons for 4 potatoes – the reason will become apparent later on. Then – and this is very, very important – do NOT throw out the water that you have squeezed from the potatoes!!! You are throwing out liquid gold! After you squeeze out all of the water, put the bowl with the water to the side. Use another bowl to start mixing the potatoes with the other ingredients. After about 5-10 minutes, you can pour off the water from the squeezed potatoes and in the bottom of the bowl there will be a thick layer of gunk. That gunk is pure potato starch. Scrape that gunk out of the bowl and mix that into the potato mixture. This is the reason that you can use so little matzah meal (or other flour) – the potato starch holds the latkes together giving both a richer potato flavor and a much better texture and consistency. I think that by using potato starch you might even be able to eliminate the matzah meal/flour make the latkes gluten-free, but I’ve never tried it.

  106. Becky

    so much easier than frying those darn latkes. you are totally right to crisp up in the oven. Excellent with a fried egg and even better with green chile. And to make super delicious, For the leftovers i’ll also add pulled pork that had been cooked overnight in a slowcooker with garlic, Hawaiian salt, and a little bacon. Clearly, I’m not kosher.

  107. michael

    With your standard latkes, I varied by using Sweet Potatoes & Parsnips — worked very well. Here I did the standard ones…whatever I did, they came out just like starchy waffles, and my wife didn’t love them. On the other hand, I did a batch using *apples*, and those were a big hit. My wife can’t have gluten or sugar (!), so she was very happy she could have these (KA gluten free flower). Thank you for more great ideas!

  108. Janna

    I just have to post to say THANK YOU. Guess who grated double the amount of potatoes/onions I ultimately felt like frying into latkes, and guess who was staring at all the extra wondering what to do with it, and remembered your post! Latke waffles for the win. At a certain point during Hannukah, there is No. More. Frying. It takes for-flipping ever!!! The Latke Waffles are terrific. You saved me!!!!

    1. deb

      RonB — There’s a “Print” link at the bottom of each recipe that will take you to a print template. But yes, hopefully when we finish the redesign soon it will come up automatically in your browser’s printer settings, as it should.

      1. Dusty

        I like to make my own printouts. The pictures take too much space so I save the ones I want or need into a folder, edit-resize to ~25% and then add them to my Word document. Can’t copy the SK logo so I have to type it onto the document for source and date. Then copy-paste a section at a time of your discussion and then the recipe. Copy selected comments with the extras like date and other removed; single space sections if that does not cause problems; to keep it compact on my document. Add bold type and font size changes here and there, done. Print ‘both sides’ and save to the “recipes” folder. Punch the printed copies for my 3-hole binders– one for archive and one for the kitchen. If the hard copies are more than one sheet, tape the punched edges with package-sealing tape to keep it all together properly. Package sealing tape is a good reinforcement or repair for the punched edge, also.

        The ‘print’ button is much quicker and easier but doing my own saves discussion that is useful to making the recipe and often the comments are also very helpful. A full print can run to too many pages. Most of my own versions cover all that I need including the “extras” on both sides of one or two sheets of paper. I do have a few ‘books’ for recipes from this blog. Thanks, Deb.

        1. deb

          Wow, you have an amazing system. I kind of want you to come over and organize my whole life. :) The print template here does print sans photos, but not nearly as nicely as you do it.

  109. ep

    Just made some in my old (40+ years) NordicWare cast aluminum stovetop Belgian waffle iron (best as I can tell, the current model being sold is almost the same, with a few “improvements”).

    As others have noted in the comments, they were a little dense; for the last waffle, I spread the last bit of batter rather thinner than I had the first waffles, and it was much better.

    I also ran into some sticking problems – with regular waffles, this is usually a temperature issue, and I finally figured out that these waffles wanted to be a little hotter than my standard waffles to release out of the iron.

    Ultimately though… I will be trying this again :)

  110. Alison

    I used rice flour in place of the AP flour, and melted roasted garlic raclette all over mine. Delicious. I have to say, though, I really missed the greasiness (and burnt edges!) you get from frying in oil.

  111. Mira

    I made these for dinner last night and topped them with roasted asparagus and peppers, garlic confit, and goat cheese. They were divine! The only adjustment I made to the waffles was adding some crushed red pepper to the batter. Yum!

  112. Nettie

    I just made these and they were WONDERFUL! I substituted name yams for the potatoes and they still came out fabulous.

    Note: For anyone else using yams or similar tubers, I wasn’t able to drain any liquid out of the yams. Also, I only used two eggs.

    Anyway, I cannot stop raving about them. :) These will be my favorite breakfast, lunch, dinner food FOREVER! Thank you so much for posting this awesome recipe. Okay, let me return to my food coma.

  113. stef

    Hey – I clicked on the Crispy Egg link above and it said it was not there. Will search on the blog, but thought you might like to know it isn’t working.

    1. deb

      stef — It should be working (or the links I checked were). We had a few minutes of downtime the other day; you might have tried at the unlucky time, or it could be that I’m not seeing the broken link. Thanks.

  114. YRP

    These look amazing and my toddler loves hash browns! I was getting excited to make them for Him this morning until I checked out the ingredients and got to the eggs, which he’s super allergic to. Any suggestions for a substitute?

  115. I just made these for dinner and they really were very good! It’s a shame my waffle iron doesn’t really get very hot and you can’t adjust the temp in any way. They were crisp enough in the oven but I’m tempted to put them in the toaster next time. And I do think there will be a next time :)

  116. Mellow

    Not sure if this posted properly the first time – I’m on mobile… Just in case, trying again! (sorry if repeat, feel free to delete!) I just made these for dinner and they were amazing! I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with an extra tablespoon of flour and a splash of buttermilk, they came out moist inside and perfectly crisp on the outside! They’re awesome for chicken and waffles (I topped mine with braised mustard chicken and leeks – I bet your Julia Child devilish chicken would be incredible on this!)

  117. Shuggie’s Mom

    Hi Deb-love your recipes-wondering what happened to your metric measuring! I love to weigh out my ingredients. Are they gone for good?

  118. nancy

    After a wonderful stay in Venice, with my brilliant son (who turned me on to your site), I was so enraptured by the pannini maker in our well-appointed little flat, that i gave myself one for Christmas. It has a non-stick flat side and a grill side for top and bottom. the grill side worked wonderfully for these. thanks for a great recipe.

  119. susan

    Hi Deb. Almost everything I cook these days is from your site, so many thanks. For latkes and other recipes that involve the onerous task of squeezing the water out of vegetables, you might want to buy for a nut bag (I am not making that name up!). I got one from Pure Joy Planet on Amazon, but there are many others. It’s so easy to use–and it’s reusable–that I have squeezed out too much water on occasion. Next on my cooking list–when my Hamilton Beach waffle iron arrives (thanks for the tip on washable plates) are latke waffles!

  120. Allison

    I am planning on making your Low and Slow chicken for a casual dinner party this weekend, along with some sort of tomato-y salad. I feel like these could either be a completely brilliant, starchy side with the chicken (a Jewish-southern-bbq-chicken and waffles??) or just a weird idea. I need an honest opinion! I will not take offense if you think it’s the latter… ( :

  121. Karen

    apologizing in advance…do you think I could use frozen shredded hash browns??? my cuisinart is on the fritz (ok, it’s broken) and the thought of hand shredding potatoes is too much!

    1. deb

      I haven’t used them but a bunch of commenters mention having heard of or made hash brown waffles so I bet they’d work fine. You might find you just need some egg to hold it together.

  122. Susan

    I’ve seen different things made into waffles before, but your photo enticed me today. They looked so good. Planning a small party for neighbors, I think I’ll make these and offer fun stuff including creme fraiche, green onions, bacon, veggie blend, maybe chicken sausage coins and maple syrup. Hmm, I’m on a roll.


  123. Bea

    Hello, I have made these twice and while the taste is great I can´t get them to be crispy. I have tried to search for “crisp” in the comments but all these “cripsy eggs” references come up. Any ideas ?

  124. Ang

    I had a ‘wild hair’ a couple of years ago, and decided to try making “Latke Waffles”. I like to experiment, and since I never saw such a recipe posted anywhere, I thought that my recipe was ‘original’. It’s ok that it wasn’t…. but I’m glad that others are also enjoying these terrific Latke Waffles. I always use the large size Yukon Gold potatoes. Yukon Gold potatoes are less starchy, and the skin is very thin….so you don’t have to peel them. ALWAYS use a pristinely clean linen dish towel to wring out the potatoes (since you don’t want any lint in the potato mixture). Folks who are NOT “Kosher”, will likely serve these waffles with bacon & eggs for breakfast…. but ‘Kosher’ folks would serve them w/Turkey Bacon. Either way, they’re FABULOUS! I decided to make them for tonight’s Sunday evening supper. I’ll serve a healthy green salad on the side with the Latkes.

  125. Amy Muldoon

    When you make this, do you save the potato start from when you squeeze? it says “pour the liquid out” which is why I ask. The best recipe I used in past years used the start for extra binding.

  126. smeron

    Made these last night for the first night of Hannukah. I found the batter to be really wet with so many eggs so added some extra flour. I might have used too much batter in each batch, but they came out a little thick for our taste and didn’t crisp up much. My husband also made a batch of regular latkes using the same batter and we preferred those. I did like that these didn’t come out super greasy, though. Nice idea, but I’m not sure it works for us.

    1. Marla

      I usually make our latkes with matzoh meal, but am wondering what other change I can make to this to make the recipe kosher for Pesach and still awesome?? Suggestions?

  127. Yvonne

    I love these! Going to make them as appetizers for a party! But what’s this new trend with ‘crispy eggs’? Maybe it’s an younger age thing that people are amazed to see that they can cook for themselves-they were always called Sunny side up or over easy fried hard-nothing new or exciting about them…Oh well…

  128. erineaguayo

    I love this! I’m a big fan of Will It Waffle, a pioneering book and blog in the field of waffle possibilities. He waffles hash browns, but I can see latkes being even better. The true revelation is fawaffle—waffled falafel mix ends up with tons of crisp edges and none of the messy grease.

  129. Kate

    Not my favorite SK recipe, these were gummy and not fully cooked through even when the outside was browned. We do have a Belgian waffle style waffle maker. It seemed worth a try since I didn’t have enough vegetable oil to fry them the normal way, but I wouldn’t make these again.

    1. K

      Mine were a touch gummy as well, but I know what I’ll do differently next time: shred with a processor to save time; back off on the salt (a scant 3T of Morton’s kosher was too much); drain the potatoes-and-onions-only bowl of liquid a third time if needed; use floury potatoes instead of waxy ones; spread less mix thinner over my deep-pocket/Belgian waffle iron plates (and get more than four round waffles). For what it’s worth, my waffles rested on a cooling rack set over a quarter-sheet pan in the oven, too. This was a good learning experience and still made a tasty waffle.

  130. These made a very satisfying breakfast, and were pretty quick to make. They didn’t get all that home-fries crispy, but I’d definitely make them again. Yum!

  131. Ruth

    Since The Smith no longer has their Potato Waffle Benedict on the brunch menu, I will definitely have to try this.

    Tandoori Uzbeck Bakery in Rego Park, Queens (or Queensistan) makes that bread, and it’s delicious. But you don’t get to watch the bakers upside down in the oven.