Tater Tot Waffles

This is from F&W with a little twist from me. This is the ultimate weeknight comfort food!

Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt

Heat a waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

With Truffles Egg:

Bring a large pot of water to a simmer, add 1 tbsp white vinegar. Crack eggs into a small dish then gently add to simmering water. Cook 4 minutes. Drizzle tot waffle will a little truffle oil, top with egg, salt and pepper.

With Proscuitto Mustard & Arugula:

Mix 1/4 c creme fraiche and 2 tbsp whole grain mustard in a bowl. 

Toss 2 c baby arugula with 1 tsp lemon juice and 1 tsp olive oil in a bowl. 

Top each waffle with 1 tbsp of the creme fraiche sauce, Proscuitto and 1/2 c arugula. Garnish with cornichons.

Serves 4.


Mashed Potato Waffles

This is the best thing that ever happened to left over mashed potatoes!

2 c mashed potatoes
1 c cheddar cheese
1/2 c chopped green onions
1 c flour
2 tsp baking powder
2 eggs, lightly beateb
1/2 c – 1 c milk

Sour Cream
Grated Cheese

Combine ingredients in a bowl and stir to combine. Start with 1/2 c milk and depending on how thick the mixture is add more – you want it slightly thicker than normal batter. 

Cook in the waffle iron u too crispy.

Tops with sour cream, chives and a little cheese.

Serves 4.

Cottage Cheese Waffles with Peach Honey Sauce

These were so good they were devoured before I could snap a pic! 

4 tbsp butter, melted
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c cottage cheese
1 c milk
2 eggs, beaten
2 1/2 tbsp honey

Preheat waffle iron. 

Mix dry ingredients together. Whisk together wet ingredients. Combine.

Cook in the waffle till golden. Serve with Peach Honey Sauce.

Peach Honey Sauce
2 ripe peahes
2 thsp lemon juice
2 tbsp honey

Combine in blender and puree.

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.


Blueberry Yogurt Waffles

Nothing says Sunday morning like Waffles! This week it’s Blueberry Yogurt – sweet and tangy goodness.

4 TBSP butter, melted
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/3 c coconut palm or brown sugar
1 c plain yogurt
1 c buttermilk
2 eggs, lightly beaten
1 tsp vanilla
1 1/2 c blueberries (fresh or frozen)

Preheat waffle iron.

Mix dry. Add wet, stir till well combined.

Cook accounting to waffle irons instructions.

Makes about 12 waffles.

Curried Sweat Potato Waffles with Coconut Kale and Poached Eggs


This recipe is adapted from clean eating. If you have gluten issues you can use coconut flour in place of the whole wheat flour. I added coconut milk to the waffles, more flour and used 2 eggs instead of 1 egg and 1 egg white. This was a tasty dinner! Perfect for a weeknight.

1 large onion, sliced thin
Olive oil
2 cloves garlic, minced
1/2 t red pepper flakes
2 cups lite coconut milk
8 oz of kale, chopped
2 c grated sweat potato
6 eggs
1 TBSP curry powder
1 tsp ground ginger
1/4 c flour

In a large skillet, heat a little olive oil over medium heat, add 3/4 of the onion and sauté 4 minutes. Add the garlic and chili pepper, sauté for an additional minute. Add kale and 1 c of the coconut milk. Cover and cook for 10 – 15 minutes until soft.

Prepare kale: add 1st five ingredients to a pot, bring to a boil. Add kale and cover, reduce heat and set timer for 20-30 minutes, or until kale is tender.

Combine remaining onion, sweat potato, 1 c of coconut milk, curry, ginger, and flour, stir to combine. Cook on waffle iron about 12-15 minutes per batch, until crispy on the outside.

Bring a medium pot of water to a boil, add 1 tsp of vinegar. Crack each egg into a small bowl and slip into water. Cook for 3 – 4 minutes.

Serves waffles with kale and poached eggs.

Serves 4.

Choc Carrot Waffles


The best thing about finely grated carrots is they allow you to add vegetables to almost anything – even waffles!! Now toss in some chocolate and my kids are in heaven and completely clueless I managed to get them to eat their veggies.

2 c Whole Wheat Flour
½ tsp Baking Soda
1 tsp Baking Powder
⅛ tsp Salt
3 TBSP Brown Sugar
⅓ c Cocoa Powder
1 tsp Cinnamon
¾ tsp Nutmeg
1 tsp Allspice
2 Eggs Beaten
3 TBSP Coconut Oil, melted
1 tsp Vanilla Extract
1 ¾ c Buttermilk
1 ½ c Carrots, Finely Grated
1 c Walnuts, Finely Chopped
½ c Semi-sweet Chocolate Chips

Combine dry ingredients in a large bowl. Add wet ingredients. Mix together, add carrots, nuts and chips.

Cook in a waffle iron. Enjoy!

Serves 4.

Pumpkin Pecan Waffles


It’s Sunday, so that means make breakfast for the family to kick off family day! This week in honor of Halloween and Fall, I’m mixing up some pumpkin waffles! It’s like having a crispy pumpkin pie for breakfast (oh yeah and a serving of veggies).

1 c whole wheat flour
1 1/2 c all-purpose flour
1/3 c packed light brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
4 large eggs
1 c milk
1 c buttermilk
1 can canned solid-pack pumpkin
1 c chopped pecans
6 TBSP butter, melted

Preheat waffle iron.

Whisk together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Makes 12 4-inch waffles