Breakfast/Brunch Main Dish

Cheesy Shredded Potato Waffles

  • Ready Time: 25min
    No Reviews
  • Prep Time: 15min
    Cook Time: 10min
  • Potato Type: Russet
  • Serves: 6
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Recipe by: Kasim Hardaway

These crunchy, cheesy, shredded potato waffles will take your brunch or snack game to the next level. They come together in under 30 minutes and will be inhaled in less than 30 seconds.


  • 2 lbs. / 907 g Russet potatoes, peeled and washed
  • 1 tbsp. / 17 g all-purpose flour
  • 3 large eggs
  • 2 tbsp. / 34 g everything seasoning
  • ½ tsp. / 3 g Garlic Powder
  • ½ tsp. / 3 g Onion Powder
  • 1 tsp. / 5.5 g Kosher Salt
  • ½ tsp. / 3 g Black Pepper
  • vegetable oil

Prep Time: 15min | Cook Time: 10min

  1. Wash potatoes thoroughly. Set aside to dry.
  2. Whisk the eggs and all seasonings together in a large bowl. Slowly whisk in butter until fully combined.
  3. Grate the washed potatoes on the large holes of a grater. Working in batches, gather the shredded potatoes in a clean kitchen towel, and squeeze out any excess moisture from the potatoes.
  4. Transfer potatoes to the bowl with the egg mixture, and thoroughly stir to coat the potatoes.
  5. Stir cheeses into the potato mixture.
  6. Set a waffle maker to your desired setting. Spoon one cup of the shredded cheese and potatoes into each waffle well and cook according to waffle maker directions.
  7. Repeat to make six total shredded potato and cheese waffles.
  8. Serve with fresh avocado, pico de gallo, chorizo gravy, or fried egg!


  • If you make the shredded potato mixture in advance, transfer the shredded potatoes to a colander. Set the colander into a large bowl, and allow the potatoes to continue draining any excess moisture.
  • If you have extra cheese, sprinkle some around the edges of the waffles before cooking them. This helps develop a crunchy layer of cheese on the edges.



Vitamin C8mg


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