Cheese Bacon Potato Waffles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds baking spuds, skinned, roughly grated and moisture removed
02 -
2 large eggs, gently whisked
03 -
3 tablespoons plain flour
04 -
1 1/2 teaspoons sea salt
05 -
1 teaspoon baking powder
06 -
3/4 cup grated sharp yellow cheddar, plus extra for garnish
07 -
3 tablespoons melted sweet butter, plus extra for greasing
08 -
1/2 cup broken up cooked bacon bits, plus extra for garnish
09 -
1/3 cup snipped chives, plus extra for garnish
10 -
Sour cream, for garnish
# Instructions:
01 -
Warm up an 8-inch waffle maker and set your oven to 200°F (93°C).
02 -
Grab a big bowl and mix your dried potato shreds with the whisked eggs, flour, sea salt, baking powder, 3/4 cup cheese and 3 tablespoons melted sweet butter. Gently stir in the 1/2 cup bacon pieces and 1/3 cup snipped chives till everything's well mixed.
03 -
Add some melted butter to the waffle maker and put a quarter of your potato mix on it. Shut it and cook on high till your waffle turns golden and crunchy, around 5 to 7 minutes.
04 -
Put your finished waffle on a rack inside your warm oven while you work on the rest of the batch.
05 -
Do the same steps with what's left of your potato mix until you've made all the waffles.
06 -
Put your waffles on plates and add sour cream, extra bacon bits, more cheddar, and fresh chives on top.
# Notes:
01 -
Getting all the water out of your grated potatoes really matters if you want crispy waffles.
02 -
You can make these waffles beforehand and warm them up in a 350°F (175°C) oven until they're crispy again.