Potato Waffles are crispy, golden, and packed with flavor from fresh shredded veggies and simple pantry staples. Ready in just 20 minutes, they’re a fun and savory twist on classic waffles everyone will love.
Potatoes, zucchini, onion, and garlic come together in this easy 20-minute recipe, perfect for a quick breakfast, lunch, or brunch side. These shredded potato waffles are a favorite in my kitchen because they sneak in veggies, use pantry staples, and work great for meal prep. I’ve made these waffles for weekend brunches to serve guests, and they are always a hit!
Craving more skillet-inspired breakfasts? Don’t miss my cast iron Dutch baby recipe or these easy skillet breakfast burritos.
Why You’ll Love This Recipe
- Easy to Make: This potato waffles recipe comes together with just a few ingredients in 20 minutes, ideal for busy mornings.
- Crispy and Flavorful: The edges get golden and crisp while the inside stays tender with savory garlic and onion flavor.
- Veggie-Packed: A tasty way to sneak in zucchini and onion without anyone noticing, especially kid-approved.
- Budget-Friendly: Made with simple pantry staples and seasonal vegetables, this recipe keeps costs low.
Ingredients
- Potatoes: Use yellow, red skin, or purple potatoes for the best texture—avoid Russet potatoes, as they can be too starchy and fall apart.
- Zucchini: Adds moisture and a mild, slightly sweet flavor. Choose a firm, medium zucchini without soft spots or blemishes.
- Onion: Use half a medium yellow or white onion for savory depth. When shredded and cooked, it blends perfectly into the batter.
- Garlic: Freshly minced garlic enhances the savory flavor and adds warmth to each bite.
- Flour: All-purpose flour helps bind the veggies and eggs into a cohesive batter. Make sure to spoon and level the flour when measuring for accuracy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cheesy Potato Waffles: Stir in ½ cup of shredded cheddar, parmesan, or mozzarella for a gooey, savory twist that adds richness and extra flavor.
- Herb-Infused: Toss in fresh herbs like chopped parsley, dill, or chives for a burst of color and freshness that complements the potato and zucchini.
- Loaded Potato Waffles: Stir in chopped cooked bacon, green onions, and shredded cheddar to turn this into a loaded-style waffle inspired by your favorite baked potato.
- Kid-Friendly Mini Waffles: Make smaller, snackable waffles using a mini waffle maker—perfect for lunchboxes or dipping into sauces like ketchup or sour cream.
How to Make Potato Waffles
Making homemade potato waffles is simple and only takes about 20 minutes from start to finish. Before you begin, preheat your waffle iron and set your oven to 170°F to keep finished waffles warm as you cook the rest.
Step 1: Prep the Vegetables. Shred the potatoes, zucchini, and onion using a box grater or food processor. Then, lay the shredded veggies between two clean kitchen towels and press firmly to remove as much moisture as possible.
Step 2: Make the Batter. Whisk together the flour, salt, and pepper. Add the eggs and minced garlic, then whisk again until a thick batter forms. Stir in the shredded veggies and mix well. The batter may look thick at first, but the vegetables will release more moisture as they sit.
Step 3: Cook the Waffles. Spray your preheated waffle iron with non-stick spray. Spoon the batter into the waffle iron and spread it evenly to cover the surface. Cook until the waffles are golden and crisp. Depending on your iron, this usually takes about 5–6 minutes.
Step 4: Keep Warm and Serve. As each waffle finishes, transfer it to a baking sheet and keep it warm in the oven. Repeat with the remaining batter. These are great served right away, topped with braised chicken thighs, or stored for later.
Expert Tips
- Remove Excess Moisture: Press the shredded potatoes and zucchini well with towels before mixing. This prevents soggy waffles and helps them crisp up perfectly.
- Preheat Properly: Make sure your waffle iron is fully preheated before adding batter. This helps the waffles cook evenly and develop a golden crust.
- Consistent Batter: Stir the batter before each waffle to redistribute moisture and ensure even cooking, since the veggies release liquid over time.
- Make Ahead: You can prepare the batter a few hours in advance and refrigerate it, but be sure to stir well before cooking, as it may thicken or separate slightly.
- Storage and Reheating: Store cooked waffles in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness instead of microwaving, which can make them soggy.
Serving Suggestions
- Serve these potato waffles for breakfast or brunch alongside sweet potato hash and some crispy bacon for a satisfying start to the day.
- They make a great base for dinner. Try topping them with skillet smoked salmon or cheesy bacon chicken.
- Enjoy them as a light lunch with some Dutch oven chicken noodle soup or avocado and a dollop of sour cream and chives.
Recipe FAQs
Fresh potatoes work best for crispiness. Frozen shredded potatoes tend to release more moisture, which can make the waffles soggy. If you decide to try it out, be sure to thaw the frozen potatoes and press them in the same manner as the vegetables to remove as much water as possible.
Yes! You can cook the batter like thick pancakes in a non-stick skillet or use a grill pan for a similar crispy texture.
Yes, potato waffles freeze well. Let them cool completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. When ready to eat, reheat in an air fryer or oven to keep them crispy—avoid microwaving to prevent sogginess.
More Delicious Potato Recipes
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Get the Recipe
Potato Waffles
Equipment
- 1 cast iron waffle iron
Ingredients
- 2 cups potatoes shredded
- 1 medium zucchini shredded
- ½ onion shredded
- 1 tablespoon garlic minced
- ½ cup flour
- 3 eggs
- 1 teaspoon salt
- ¼ teaspoon pepper ground
Instructions
- Preheat your waffle maker. If you are using an electric waffle maker with an adjustable heat setting, you want to set the heat pretty high. If you are lucky enough to be using a cast iron waffle maker on the stove top, set the burner to medium low, and then raise to medium just before you are ready to begin cooking.
- Also, preheat the oven to 170°F.
- Shred potatoes, zucchini, and onions in a food processor or on a box grater. Spread all the shredded vegetables on a kitchen towel, cover with a second towel, and press to remove excess moisture.
- In a large mixing bowl combine flour, salt, and pepper and whisk together.
- Then add eggs and garlic and whisk again to form a thick batter.
- Add shredded vegetables and mix with a spoon. It should initially look like there is barely enough batter to cover the vegetables, but the veggies will inevitably still release some moisture into the batter thinning it down slightly. Be sure to mix each time before adding batter to your waffle maker to ensure even consistency.
- Spray your waffle iron with a little non-stick spray and spoon your waffle batter on. Spread the batter before closing so that there is an even layer covering the entire iron. Cook as you would any other waffle. When fully cooked, remove and keep warm in the oven until ready to serve.This recipe makes 3 large waffles and up to 6 smaller waffles. The exact number will depend on the size of your waffle iron.
Notes
- Press shredded potatoes and zucchini well to remove excess moisture for crispy waffles.
- Preheat your waffle iron fully before cooking to ensure even browning.
Stir the batter before each waffle to redistribute moisture and keep consistency. - Store leftover waffles in the fridge and reheat in an air fryer or oven for the best texture.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Luis says
Quick and tasty zucchini-potato waffles that turned out golden and flavorful, perfect for a simple breakfast or lunch.
Kara says
I made these savory veggie waffles for brunch, crispy edges, tender inside, and a fun way to sneak in zucchini!
Jack says
These are the perfect savory waffles! Thank you!
Edward says
These were perfect served with your chicken thighs! Thank you for the awesome recipe!