Loaded Potato Waffles
Those crazy geniuses at F&W did it again! This is genius, delicious and like all waffles freeze well for future emergency dinners, which we have a lot of now that both boys are in school. They take a little time, but like I said the pay off it two fold – amazing delicious and future insta-meal! This is a great use of the shredding tool on your food processor!
2 lbs of yukon gold, grated and squeezed dry with your hands or a towel
2 large eggs, lightly beaten
3 TBSP flour
1 1/2 tsp salt
1 tsp baking powder
1 c shredded cheddar cheese, plus more for topping
3 TBSP melted unsalted butter
6 – 8 slices crispy bacon,crumbled
1/3 c chopped chives, plus more for topping
6 green onions, chopped, for topping
Sour cream, for topping
Heat waffle iron on highest setting
Combine flour, salt and baking soda. Whisk in eggs and butter. Stir into potatoes with cheese, chives and bacon until well combined. Set aside.
Scoop about 1/3 c on to iron and cook until crispy.
Top with sour cream, cheese, bacon, onions and chives. I served it with a bunch of pickled veggies, a salad would also be a great accompaniment.
Freeze any leftovers for a quick dinner.