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Potato Waffles

Potato Waffles

(2 servings)    Printable Version
  • 1 or 2 shredded potatoes per person
  • 1/2 small onion - chopped
  • 1 Tablespoon all-purpose flour
  • 2 Tablespoons beaten egg or egg substitute
Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no-stick waffle iron.

Mix together the ingredients. Dollop over waffle plates and bake until browned and crisp.


The submitter of this recipe left much to be desired in terms of instruction. If you've experimented with the ingredients here and had success (or failure), please comment below and let us know what you did.

Mr Breakfast would like to thank IowaGuy for this recipe.

Comments About This Recipe
What do you think of Potato Waffles?
Overall Average Rating = 1 (out of 5)
Based on 1 vote.


Official Member: Team BreakfastFrom F5Uiw14D (Team Breakfast Member)

Tasted great to me.

Comment submitted: 3/6/2011 (#12256)



Official Member: Team BreakfastFrom annie0 (Team Breakfast Member)

Used a little common sense with regards to instructions and they tasted good.

Comment submitted: 1/26/2011 (#11996)



From hungrybachelor

Yeah seriously come on, am I supposed to just crush the potatoes in my hands or what? And who or what the heck is Pam? Might as well have said "go to a cafe and buy some waffles"

Comment submitted: 12/19/2010 (#11747)



Official Member: Team BreakfastFrom Grampa D (Team Breakfast Member)

Try this simple recipe:

1 1/2 cups frozen shredded hashbrown potatoes thawed. 2 well beaten eggs with a splash of buttermilk. That's the basic recipe. From there you may add any combination of ingredients such as mushrooms, chopped onions, minced garlic, green peppers, jalapeno peppers, chipotle, ham, bacon bits, canned corned beef, Spam, or whatever. For herbs and spices I like to add a tablespoon of Fennel seeds, but you may use any herb or spice you like. Rosemary is especially good in this versatile recipe.

Simply mix everything together and fry both sides over medium heat in about two tablespoons of oil until crispy brown. Salt and pepper to taste.

Comment submitted: 11/18/2008 (#6863)



From gramma judi

Not the best directions I have to say. Potatoes have to be grated before you can squeeze out the liquid. or you can use the frozen shredded potatoes from the freezer section in the supermarket.
By gramma judi

Comment submitted: 6/16/2008 (#5549)



From Taters

Like Hash Browns... grated potato & onion, squeezed out juice in a bit of muslin, added flour and 1 large egg, herb spice or salt and pepper.

Comment submitted: 3/30/2008 (#4929)



From fireball

no instructions for this recipe

Comment submitted: 1/29/2008 (#4507)



From cookie

Recipe Rating (out of 5):

What kind of recipe is this? This guy is a jack*%@

Comment submitted: 12/25/2006 (#1040)





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