Green Onion Potato Waffle!


I absolutely adore breakfast! If I could I would basically eat breakfast foods for every meal of the day- and sometimes, I do! 

This is why I love this potato waffle recipe. Sometimes during the week for a weeknight meal I like to serve breakfast for dinner. It is quick, easy and fun! 

My son really loved these potato waffles and called them "big hash browns" and that is what they are like. They are super yummy! You can make a full meal out of this by serving it with scrambled eggs and a side of fruit or sauteed veggies. 

I hope you enjoy this yummy meal soon. It is perfect for those cold nights that are upon us this fall. 

Green Onion Potato Waffles: Vegetarian and Gluten Free: 

2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry. (I use the shredder attachment for my stand mixer or you can use a food processor with a grater attachment, or a box grater. (I put the shredded potatoes in the middle of a clean kitchen towel and then squeeze the water out of them over the sink. Get as much liquid as you can out.)

2 large eggs, lightly beaten

3 tablespoons gluten free flour mix (recipe below) (if you aren't gluten free you can add all purpose flour here) 

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

3/4 cup shredded mozzarella cheese

3 tablespoons melted butter, plus more for brushing

2 tablespoons green onions, finely chopped

Sour cream + more green onions for topping


Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

1. Heat a waffle iron and preheat the oven to 200F. (You will keep the finished potato waffles in the oven to stay warm while you make the rest.)

2. In a large mixing bowl, mix the grated/squeezed potatoes with the eggs, flour mix, salt, baking powder, cheese, green onions and melted butter. 

3. Brush the waffle iron with more melted butter. (I like to use a silicone brush.) Scoop and spread 1/4 of the potato mixture onto each square of the waffle iron. (My waffle iron has 2 squares/rectangles.) Close and cook the waffles on high for 5-7 minutes. Make sure they are cooked through and golden brown on the outside. Place the finished waffles on a rimmed baking sheet in the oven to keep warm. Keep making waffles with the remaining potato batter. 

4. You may serve the waffles with the sour cream and extra chopped green onion. Feel free to add other toppings such as more cheese, spinach, onions & more! 

If you enjoyed this yummy recipe, pass it on to a waffle-loving friend!