Loaded Potato Waffles Recipe

Loaded Potato Waffles Recipe

ByLily Carter
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There’s something incredibly comforting about crispy, golden waffles, but when you make them with potatoes, broccoli, cheese, and ham—well, that’s a game changer. This Loaded Potato Waffles Recipe transforms simple ingredients into a hearty, savory meal that’s perfect for breakfast, lunch, or even dinner. I first stumbled upon this recipe when I wanted something different from the usual hash browns, and honestly, it’s become a family favorite for anytime we want a cozy, filling dish that feels like a special treat.

What I love most about this Loaded Potato Waffles Recipe is how versatile it is and how easily it comes together. The shredded broccoli adds a nice veggie boost without overpowering, while the cheddar and ham bring that melty, savory comfort that you crave. If you’ve got a waffle iron tucked away in your kitchen, this recipe deserves a spot on your menu rotation—you’ll find yourself reaching for it more than you expect!

Ingredients You’ll Need

Every ingredient in this recipe plays its part to keep the flavors balanced and the texture just right. Choosing fresh, good-quality potatoes and shredded cheese really makes a difference, and I’ve got a couple of tips to make prep easier on you.

  • Potatoes: I prefer gold potatoes because they shred nicely and have a natural sweetness that plays well with savory additions.
  • Broccoli: Shredded fresh broccoli or pre-packaged broccoli slaw works wonderfully for a quick veggie boost.
  • Cheddar Cheese: Sharp cheddar gives a wonderful depth of flavor, but feel free to swap for your favorite cheese if you want to experiment.
  • Deli Ham: Diced ham adds savory richness; leftover ham works perfectly here, too.
  • All-Purpose Flour: This helps bind everything together so your waffles hold their shape.
  • Eggs: Eggs provide structure and help the waffles set while cooking.
  • Milk: Just a splash to lighten the batter and keep it from getting too dense.
  • Salt, Black Pepper, Garlic Powder: Simple seasonings that bring everything together with a mild kick.

Variations

One of the best things about this Loaded Potato Waffles Recipe is how easy it is to make your own. I love swapping out ingredients depending on what’s in my fridge or catering it to specific tastes.

  • Vegetarian Variation: Skip the ham and add extra veggies like shredded carrots or diced bell peppers. I’ve found that a little smoked paprika gives a nice, smoky warmth to replace the ham’s flavor.
  • Cheese Swap: Try pepper jack for a spicy twist or mozzarella for a melty, milder flavor. I’ve used gouda before, and it adds a lovely creamy texture.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend or chickpea flour. The waffles still turn out crispy and delicious.
  • Spice It Up: Toss in some chopped green onions or jalapeños for an extra pop of flavor. Whenever I do this, I keep a cooling dollop of sour cream nearby.

How to Make Loaded Potato Waffles Recipe

Step 1: Prep Your Shredded Potatoes and Broccoli

Start by shredding your potatoes and squeezing out as much moisture as possible—this step is key for crispy waffles. I usually use a clean kitchen towel or cheesecloth to get a good squeeze. Then, shred your broccoli or open your broccoli slaw package to have it ready for mixing.

Step 2: Mix the Batter

In a big bowl, combine the shredded potatoes, broccoli, cheese, and diced ham. Add in the flour, eggs, milk, salt, pepper, and garlic powder, then mix everything together until well combined. The batter will be thick but should hold together when scooped.

Step 3: Heat and Grease Your Waffle Iron

Preheat your waffle iron to medium-high heat, then lightly grease it with oil or non-stick spray. This prevents sticking and helps the waffles get that perfect golden crust. I always let mine fully heat up before adding batter—that’s when you know you’re set for success!

Instructions

  1. Prepare the Ingredients: Start by shredding about 3 medium gold potatoes until you have 2 cups, then squeeze out excess moisture using a clean kitchen towel or cheesecloth to ensure crisp waffles. Similarly, shred or use packaged broccoli slaw to measure 1 cup. Dice 3 medium slices of deli ham and shred 1 cup of cheddar cheese.
  2. Mix the Batter: In a large bowl, combine the shredded potatoes, broccoli, diced ham, shredded cheddar cheese, and 3 tablespoons of all-purpose flour. Crack 2 large eggs into the bowl, beat them lightly, then add to the mixture along with 1/4 cup milk. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix everything together until well incorporated.
  3. Preheat the Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions. Lightly grease it if necessary to prevent sticking.
  4. Cook the Waffles: Spoon the potato mixture onto the preheated waffle iron, spreading evenly but not overflowing. Close the waffle iron and cook for about 5 to 7 minutes or until the waffles are golden brown and crisp on the outside.
  5. Serve: Carefully remove the loaded potato waffles from the waffle iron and serve immediately. These waffles pair well with sour cream, ketchup, or your favorite brunch toppings.

Notes

  • Ensure potatoes are thoroughly squeezed dry to avoid soggy waffles.
  • Substitute broccoli with other vegetables like spinach or kale for variation.
  • Use turkey or chicken in place of ham for a leaner option.
  • Cheddar cheese can be swapped for mozzarella or a cheese blend to change flavor profiles.
  • Waffles are best enjoyed fresh but can be reheated in a toaster oven for crispiness.