Potato Waffles — A Saturday Brunch for the First Cheat Day

Mid-February. Dustin has been on the low-carb dietary shift for ten days. The first ten days have been the hardest ten days of any dietary change. He has been disciplined — no pasta, no rice, no bread, no sugar-added beverages, no desserts — and the apartment kitchen has been adapting alongside him.

Saturday morning was the small earned-cheat-day Dustin had been negotiating with me for since Friday afternoon. We agreed: one Saturday morning brunch a week with a small carbohydrate-containing dish, to be enjoyed without guilt and not extended into the rest of the day. The Saturday-cheat is the kind of small flexibility that makes a 90-day dietary shift sustainable across the full ninety days.

Saturday I made potato waffles for the cheat-day brunch. Grated russet potato pressed into a hot waffle iron, crispy on the outside, tender on the inside, served with fried eggs and bacon. The procedure: peel and grate two large russets on a box grater. Squeeze the grated potato in a clean dish towel to remove moisture (essential; wet potato will not crisp). Mix with one beaten egg, two tablespoons of melted butter, two tablespoons of flour, salt and pepper. Cook in a hot greased waffle iron for six minutes. The waffles are the kind of brunch presentation that turns a familiar ingredient into something unexpected. Dustin had two. I had one and a half. The brunch was the brunch.

Potato Waffles

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

• 2 cups mashed potatoes (leftover or freshly made, cooled)
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 3 tablespoons all-purpose flour
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt (adjust if potatoes are already seasoned)
• Non-stick cooking spray or melted butter, for the waffle iron
• Sour cream, applesauce, or fried eggs, for serving

Instructions

1. Make the batter. In a large bowl, combine the mashed potatoes, beaten eggs, sour cream, shredded cheddar, flour, green onions, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed — the batter will be thick.
2. Preheat the waffle iron. Heat your waffle iron to medium-high and coat both plates generously with cooking spray or brush with melted butter. This step is key for getting those crispy golden edges.
3. Cook the waffles. Scoop about 1/2 cup of batter per waffle onto the center of the iron. Close the lid and cook for 5–7 minutes, until the waffles are deep golden brown and release cleanly from the iron. Resist the urge to open too early — they need the full cook time to crisp up.
4. Keep warm and repeat. Transfer finished waffles to a baking sheet in a 200°F oven to stay warm and crispy while you cook the remaining batter. Repeat with remaining batter, re-spraying the iron between batches.
5. Serve. Plate the waffles and top with a dollop of sour cream, a drizzle of hot sauce, or a fried egg on top. A side of applesauce is a great option for the little ones at the table.

Nutrition (per serving)

Calories: 185 | Protein: 7g | Fat: 8g | Carbs: 22g | Fiber: 2g | Sodium: 340mg