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Loaded Potato Waffles

2 pounds baking potatoespeeled, coarsley shredded and squeezed dry
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping
3 tablespoons melted unsalted butter, plus more for brushing
1/2 cup crumbled cooked bacon, plus more for topping
1/3 cup chopped chives, plus more for topping
Sour cream, for topping


Heat an 8-inch waffle iron and preheat the oven to 200. In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter. Fold in the 1/2 cup of bacon and the 1/3 cup of chives. Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.

Source: www.foodandwine.com