These potato waffles have made breakfast so much easier on busy mornings. A handful of ingredients, a waffle maker, and about 25 minutes are all you need to get something hot, cheesy, and filling on the table.
My kids are obsessed with these cheese potato waffles and honestly, so am I. They’re crispy, cheesy, and I manage to get broccoli into them without anyone complaining. The waffle maker does most of the work, which means I’m not standing over the stove on busy mornings, and that’s always a win.
If your mornings need a breakfast that’s quick and homemade but still gets everyone excited, give these a try. If our high protein dosa or moong dal chilla are already part of your morning routine, these potato waffles make a really nice change when you want something different.
jump to section: Potato waffles
Ingredients for Potato Waffle
Potato: rated into julienne-like strips.
Cheese: A mix of grated mozzarella and a processed cheese cube.
Egg & Milk: These bind the batter together and keep the waffles moist on the inside.
Broccoli: Cut into tiny bits and mixed right into the batter.
Tapioca Flour: Helps the waffle hold its shape and adds crispiness to the outside.
Seasoning: Salt, crushed pepper, grated garlic, and a pinch of Kashmiri chilli powder for colour.
Oil: Any neutral cooking oil like sunflower for greasing the waffle maker.
Frequently Asked Questions
Think of a crispy hash brown but in waffle form, with melted cheese running through it. They’re crispy on the outside, soft and cheesy on the inside, and have a gentle garlic and pepper flavour. Kids love them because they taste like a treat, and parents love them because they’re actually a proper breakfast.
Make sure you’re oiling the waffle plates generously before each waffle. Also let the waffle maker heat up fully before adding the batter. If you’re opening it too early, the waffle hasn’t had time to set and will stick and tear. Give it a full 3 minutes before checking.
I haven’t tried making it without eggs. But you can try using a tablespoon of yogurt or an extra tablespoon of tapioca flour as a binder instead. The waffle may not hold together quite as well, but with the cheese and tapioca flour already in there, it should still work.
You can cook them as pancakes on a hot tawa or pan. Flatten the batter into thin rounds and cook on medium heat with a little oil until golden on both sides. They won’t look like waffles, but the taste will be the same.
Richa’s Top Tips
- Pat the potatoes completely dry after soaking. Any excess water in the batter will make the waffles steam instead of crisp. Take a minute to squeeze and pat them dry with a kitchen towel.
- Make sure the waffle maker is fully heated before adding the batter. A cold or half-heated waffle maker is the main reason waffles stick and fall apart. Give it time to heat up properly between each waffle too.
- Don’t open the waffle maker too early. It’s tempting to check, but opening it before the waffle has set will tear it apart. Give it a full 3 minutes on the first side before flipping.
Storage Tips
- In the fridge: Store cooked waffles in an airtight container for up to a day. They lose their crispiness as they cool, but they reheat well.
- Freezing: These freeze surprisingly well. Let them cool completely, stack with parchment paper between each waffle, and freeze in a Ziploc bag for up to two weeks. Great for meal prepping breakfast in advance.
- Reheating tip: Pop them back in the waffle maker for a minute or two, or in the air fryer at 180°C for 3-4 minutes. Both bring back the crispiness really well. The microwave will make them soft and chewy, so avoid it if you can.
Serving Ideas
These potato waffles are great on their own but even better with a few things on the side:
- With ketchup or mayo: The simplest way and usually how my kids eat them. A little boiled egg mayonnaise works really well if you want something homemade.
- With Egg Bhurji: A cheesy waffle with spicy egg bhurji on the side makes for the most satisfying weekend breakfast spread.
- With a stir-fried salad: Some quickly sautéed veggies alongside the waffles keeps the meal balanced and adds freshness.
- With Mango Lassi: A cold glass of mango lassi with hot, crispy waffles is a combination my kids never say no to.
Customisation Ideas
- Swap the broccoli: Finely chopped spinach, corn, bell peppers, or even grated zucchini work just as well. Use whatever your kids will eat without complaining.
- Add chicken or keema: Mix in a couple of tablespoons of cooked shredded chicken or leftover keema into the batter for a more filling, protein-heavy waffle.
- Turn them into waffle sandwiches: Make two thin waffles, spread some mayonnaise or ketchup between them, and press together. Kids go crazy for these.
- Make a waffle chaat: Top the waffle with chopped onions, tomatoes, green chutney, sev, and a squeeze of lemon. Sounds odd, but the crispy cheesy base with chaat toppings is surprisingly addictive.
Did You Know?
Potatoes contain every nutrient a human needs to survive except calcium and vitamin D. In the 1800s, entire communities in Ireland and parts of South America lived almost exclusively on potatoes and milk for decades. The potato provided the carbohydrates, protein, fibre, and vitamins, while the milk filled the calcium gap. No other single vegetable comes close to being that nutritionally complete.
Mornings are chaotic enough without breakfast adding to the stress. This potato waffles recipe has taken that pressure off in our house, and I think they’ll do the same in yours. Let the waffle maker do the work, enjoy your chai, and put something hot and homemade on the table without the fuss. Tag me on Instagram @my_foodstory when you make them, I’d love to see how yours turn out.
Watch Hash Brown Waffles Recipe Video
Potato Waffle
Equipment
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1 Waffle Maker
Ingredients
- 1 large potato grated or julienned approx. 1 ¼ cups, refer note 1
- 1 ¾ cups boiling hot water
- 1 egg
- 2 tablespoons milk
- ¼ teaspoon salt
- ½ teaspoon crushed pepper
- 1 teaspoon grated garlic
- 1 tablespoon grated mozzarella cheese
- 1 cheese cube grated, approx. 1 ½ tablespoons
- ¼ cup cheddar cheese
- 1 tablespoon tapioca flour
- ¾ cup broccoli florets cut into tiny bits
- ⅛ teaspoon kashmiri chilli powder
- 1 tablespoon sunflower or any neutral cooking oil
Instructions
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Soak grated potatoes in hot water for 10 minutes to soften them a bit, drain and pat dry with a kitchen towel. Set aside. Refer note 2.1 large potato grated or julienned, 1 ¾ cups boiling hot water
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Take the egg in a bowl, whisk well, Add milk, salt, pepper, garlic, grated cheeses, tapioca flour, broccoli florets, kashmiri chilli powder, grated potatoes, give a good toss to combine well to form a thick batter.1 egg, 2 tablespoons milk, ¼ teaspoon salt, ½ teaspoon crushed pepper, 1 teaspoon grated garlic, 1 tablespoon grated mozzarella cheese, 1 cheese cube, ¼ cup cheddar cheese, 1 tablespoon tapioca flour, ¾ cup broccoli florets, ⅛ teaspoon kashmiri chilli powder
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Heat the waffle maker and coat the plates with a teaspoon of oil.1 tablespoon sunflower or any neutral cooking oil
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Fill the waffle iron with ⅓ cup of batter or as per the size of your waffle maker and cook for 2 minutes, flip and cook for 2-3 minutes or until they get crisp and golden on either side. Transfer to a plate. Repeat the same process for making waffles from the rest of the batter. Make sure waffle iron is fully heated between each waffle. Serve hot.
Video
Notes
- Potatoes to be grated on the larger side of the grater, so they are like juliennes for best results.
- Potatoes are soaked in hot water to tenderise/soften them or they tend to be raw and do not taste good in the waffles.
Nutrition
This article was researched and written by Harita Odedra.
The post Crispy Potato Waffles (Hash Brown Waffles) appeared first on My Food Story.