Savory Potato Waffles are a spicy, crisp on the outside, fluffy within grab and go breakfast or lunch treat. Make extra and freeze them to enjoy later.
Savory Potato Waffles are a snap to make and it’s easy to clean up after. They are so filling and satisfying, you’ll want to make extra to freeze (good for up to 3 months) and pop into the toaster for breakfast or lunch.
I haven’t had a waffle iron in ages, so I went out and got one last weekend. The first thing I asked myself is what can I make in this besides a run of the mill waffle? How do I flatten a potato in this? So I came up with whipping up a batter and adding potatoes, veggies and spices. Non dairy too! So vegans can enjoy as well.
Savory Potato Waffles are very easy to modify too by adding whatever flavor profile your palate desires:
- Try throwing in some seeded, diced chile peppers for extra heat.
- Crumble up some cooked vegetarian bacon from Sweet Earth or the Lightlife brands.
- Toss in some greens like finely chopped spinach or arugula
- Stir in your favorite vegan shredded cheese like Daiya or Go Veggie
- Caramelized onions would taste great inside the waffle or on top
There are quite a few recipes out there for making potatoes in a waffle iron. None of them had quite the flavor I was looking for though. I like to add red pepper flakes to almost everything and it made these Savory Potato Waffles come out with just the right amount of heat for me. The kind that slowly builds with each bite.
You can make excellent use of your leftover mashed potatoes using this recipe. Eggs are a great side dish to add. Or whip up some Ener-G or Bob’s Red Mill brand egg replacers. Fry up some Fakin Bacon to go with. I guess it depends on how hungry you are! Lol.
If you don’t have a waffle iron you can alsomake these in a grill pan. Spray or oil a pan and cook for about 4 minutes on each side over low heat. When you flip, press it down onto the lines of the pan. Presto! Savory Potato Waffles sans waffle iron.
- 1 pound potatoes
- ½ cup bell pepper (any color) chopped small
- ¼ cup non dairy butter - I used Earth Balance
- ½ cup non dairy milk - I used unsweetened soy
- 1 cup flour - I used unbleached white flour, but you can use any type you like
- 4 tbsp. nutritional yeast
- 1 tbsp. cooking oil
- 1 tsp. sea salt
- 1 tsp. chopped chive rings
- 1 tsp. smoked paprika
- 1 tsp. mace
- 1 tsp. sage
- 1 tsp. red pepper flakes - I used 2 tsp. for additional heat
- 2 tsp. garlic powder & 2 tsp. onion powder OR cook fresh, which I did
- 1 tsp pepper
- 2 tbsp scallion - fresh, chopped (1 tbsp. for adding into mix, 1 tbsp. for garnish)
- Peel & chop potatoes into cubes
- Steam potatoes for 15 minutes - allow to cool - mash until smooth
- You can also boil them instead for 20 mins. or until tender
- If using fresh garlic - mince 2 cloves.
- If using white or yellow onion - chop ½ cup
- Chop bell pepper
- Add oil to heated pan - add onion and garlic
- Cook onion until it's translucent - about 3 minutes
- Add bell pepper to pan
- Cook about 4 minutes on medium heat - let cool and set aside
- Heat up waffle iron - turn knob to between medium and high
- Preheat oven to 200 - to keep waffles warm as each one is done - do not stack
- Stir milk and butter into potatoes
- Stir in dry ingedients, except flour
- Stir in vegetables
- Stir in the flour until mixture forms a smooth batter
- Spray surface of iron with cooking spray
- Depending on the size of your iron use ¼ to ½ cup batter
- You can also place one Tbsp. of batter into each section of iron
- Cook each waffle for about 7 minutes
- If waffle comes out too wet add flour/arrowroot powder to batter
- Spray surface of iron each time you cook a waffle
- Place the done ones on a cookie sheet in oven
- Serve warm with salsa or vegan sour cream - top with green onion