Potato & Cheese Waffle (Crotato Waffle)
Golden and crispy on the outside, tender and cheesy on the inside, this Potato & Cheese Waffle is a savory twist that turns simple ingredients into a brunch-worthy favorite. Perfectly cooked in a waffle iron and topped with sour cream, fresh tomatoes, and chives, it delivers comfort and flavor in every bite.
Ingredients
Scale
- 2 large russet potatoes (about 500 grams), peeled and grated
- 1 cup shredded cheddar cheese (about 100 grams)
- 2 large eggs
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (for greasing the waffle iron)
- 1/2 cup sour cream (for topping)
- 1/2 cup diced tomatoes (for topping)
- 2 tablespoons finely chopped fresh chives (for garnish)
Instructions
- Preheat the waffle iron and lightly brush it with olive oil.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the grated potatoes, shredded cheddar cheese, eggs, flour, salt, black pepper, and garlic powder. Mix until evenly combined.
- Spoon the potato mixture evenly onto the hot waffle iron, spreading gently without overfilling.
- Close the lid and cook for 5 to 7 minutes, or until golden brown and crisp.
- Carefully remove the waffle and let it rest for 1 minute.
- Top with sour cream, diced tomatoes, and chopped chives before serving warm.
Notes
- Squeeze the potatoes thoroughly to ensure maximum crispiness.
- Do not open the waffle iron too early to prevent tearing.
- Reheat leftovers in a toaster or oven to restore crisp texture.
- You can substitute cornstarch for flour for a slightly crispier finish.
Find it online: https://tastyze.com/potato-cheese-waffle-crotato-waffle/