These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust, and they’re my go-to when I want comfort food fast. Shredded potatoes, a little onion, and a single egg hit the waffle iron—10 minutes later you’ve got crunchy edges and fluffy middles. No deep fry, no flipping, no fuss. Pair them with my <a href="https://highprotein.gevav.com/2026/03/quick-cottage-cheese-egg-salad-sandwich.html">quick cottage-cheese egg-salad sandwich</a> for the ultimate brunch spread.
Why You'll Love These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch)
These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust—ready in 30 min with pantry staples.
- One bowl + a waffle iron = minimal dishes
- Crispy outside, creamy inside—just like latkes without the oil splatter
- Gluten-free option: swap flour for 2 Tbsp oat flour
- Freeze great; reheat in toaster for 3 min
Ingredients for These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch)
Potatoes: Russets give the crispiest texture; Yukon work but stay softerOnion: Grated, not diced—releases moisture and flavor without chunksFlour: Keeps waffles intact; almond flour works for low-carb
- Potatoes: Russets give the crispiest texture; Yukon work but stay softer
- Onion: Grated, not diced—releases moisture and flavor without chunks
- Flour: Keeps waffles intact; almond flour works for low-carb
Ingredient Note: Full measurements for These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch) are listed in the printable recipe card below.
How to Make These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch)
Step 1 — Prep & Preheat
Shred & Squeeze: Shred potatoes, wrap in towel, squeeze until very dry
Step 2 — Cook and Build Flavor
Mix: In a bowl combine potato, onion, egg, flour, salt, pepper, garlic powder
Step 3 — Finish, Taste, and Adjust
Preheat: Heat waffle iron to medium-high; brush both grids with oil
Expert Tips for These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch)
- Don’t skip the squeeze—moisture is the enemy of crisp
- Use medium heat; high burns outside before inside cooks
- Mini waffles cook faster—great for kids’ lunches
These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch)
These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust—ready in 30 min with pantry staples.
Ingredients
Main Ingredients
- 2 cups russet potatoes, peeled and shredded (about 2 medium)
- 1 large egg
- 2 Tbsp all-purpose flour (or oat flour)
- 2 Tbsp grated onion
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp vegetable oil for brushing
Seasonings & Flavor Boosters
- 1/4 tsp garlic powder
- 1 Tbsp chopped chives (optional)
Optional Toppings
- Sour cream & applesauce (classic)
- Smoked salmon & dill
- Shredded cheddar & hot sauce
Instructions
How to Make These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust
- Shred & Squeeze: Shred potatoes, wrap in towel, squeeze until very dry
- Mix: In a bowl combine potato, onion, egg, flour, salt, pepper, garlic powder
- Preheat: Heat waffle iron to medium-high; brush both grids with oil
- Cook: Spoon 1/3 cup mixture per section; close lid 4-5 min until deep golden
- Serve: Top with sour cream or slide under breakfast poutine gravy
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
These savory potato waffles taste like delicious potato pancakes or latkes but with an amazingly crisp and golden crust (Easy 30-Minute Brunch) FAQs
Yes, shred potatoes morning-of and keep submerged in cold water; drain and squeeze before cooking.
Oat flour, almond flour, or 1 Tbsp cornstarch all work.
Refrigerate 3 days or freeze 2 months; reheat in toaster.
Potatoes weren’t squeezed dry or iron temp too low.
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Before You Go
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