Discover delicious high-protein, crispy cheesy potato waffles that are gluten-free. Perfect for a savory snack or a satisfying meal!
Deliciously Wholesome and Perfectly Crunchy for Any Meal!
This delicious recipe for potato waffles offers a high-protein option that is both easy to make and incredibly satisfying. Combining shredded potatoes or leftover mashed potatoes with cheddar cheese, eggs, paprika, garlic, and onion powder, these savory waffles provide crispy edges and melted cheese that elevate a simple breakfast or snack. They can be prepared in advance and reheated in a toaster, making them perfect for a quick meal on busy weeknights.
For those looking to enjoy a healthy and versatile dish, this recipe can also be adapted into potato pancakes. Featuring protein-rich ingredients, these potato waffles are not only a tasty option but also contribute to a balanced diet. Whether served for breakfast or as a side dish, they are sure to become a favorite in any household.
Indulge in a Crunchy Delight: Savory Waffles Packed with Protein and Cheesy Goodness!
Start your day with a delicious Savory high protein breakfast with my crispy cheesy potato waffles they’re combined with egg cheese and almond flour and seasoned with Paprika garlic and onion powder then we’re taking them to another level with my high protein cottage cheese ranch dip hello my name is Nicole Bonia and if you love healthier recipes.
Made with all natural ingredients then you are in the right place to make this super easy dip we’re going to start with cottage cheese but you could also use Greek yogurt if you prefer to blend it smooth you could use a blender or a food processor I’m going to use the chopper cup that comes with my immersion blender we’re going to start with one cup of.
Cottage cheese and you’re welcome to jot down these ingredients as we go along or you can just click on the link that’s in the video description below and that will take you to the full recipe with all the details and then to add a little bit oil and flavor we’re going to add a/4 a cup of some mayo and this is my homemade Mayo made with light olive oil.
That is delicious and I’ve included a link to this recipe in the video description below also now to season our dip you could use ranch dip seasoning packet or you could add the seasonings yourself so we’re going to start with 1 teaspoon of Dill 1 teaspoon of parsley half a teaspoon of garlic powder half a teaspoon of onion powder four a teaspoon.
Of salt and then we’ll simply put on our lid and blend it until it is smooth and creamy well that looks perfect and there’s no trace of that curdled cottage cheese texture and we can go ahead and set this aside to make these potato waffles we’re going to start with 1 and 1/2 lbs of russet potatoes which is equal to about four medium siiz potatoes.
Now I went ahead and just peeled them and then you have several options for shredding them you can do it with a little bit of elbow grease with just a cheese Shredder or you can use a food processor with a shredding blade like I am so I’ve inserted my shredding blade snapped in my lid and then I’ll just push the potato through with my guide.
This is going to be a little loud it doesn’t get any easier than that now regardless of how you shredded your potatoes we need to extract all of the excess liquid because that will become steam when we cook our waffles and that won’t give us as crispy of an edge so to squeeze out the water you.
Could either use a mesh bag like I am or you could spread out a clean thin dish towel or you could use several paper towels so I’m just going to dump this right into the middle of my bag and then I’ll close the bag and start twisting it to squeeze out all that liquid it’s incredible how much liquid is inside a potato now this step will.
Take a little bit of elbow grease but the more water we squeeze out the crispier our potato waffles will be then we’re going to take a medium siiz mixing bowl and add two eggs and then we’ll just whisk these together until they’re well combined next we’re going to dump in our shredded potatoes and then for more protein and a little bit of body.
We’re going to add half a cup of some almond flour and half a cup of some shredded cheddar cheese but you could use any cheese that you like then for our seasonings we’re going to add 1 teaspoon of garlic powder 1 teaspoon of paprika half a teaspoon of onion powder 1 teaspoon of salt which might seem like a lot but keep in mind you’ve got eggs.
And potatoes in there which really need some salt and a few two dashes of pepper and then we’re just going to mix this all together with our spatula now it may not look like a waffle batter but I promise it will come together if you find you have any bigger chunks of potato go ahead and just dice them up real quick with a knife then we can plop.
Them right back in now that’s all mixed together we’re ready to make our waffles now you can use any size waffle maker that you like but we have found that the mini size works the best so I have two different options here I have a very small little single mini waffle maker and then I have a four up Waffle maker now these waffles take about 6 or 7.
Minutes to cook so being able to do four of them at once really helps save some time so we’re just going to scoop up about four a cup of our waffle mixture and then place it right inside and then we will want to spread it out so that it’s nice and even so we’ll spread it just until it gets to the edge of our Circle so I’ll quickly work to get all.
Four of these filled and then we simply close the lid and then wait for about 6 or 7 minutes or until it’s toasted on both sides we’ll go ahead put this little guy to work too and now we patiently wait and enjoy the wonderful aroma so it’s been about 6 minutes and our waffles are nice and crispy it looks like they both got done at about the.
Same time so to protect that non-stick surface we want to use a silicone utensil to be able to pull them out put them right here onto our little cutting board oh those look so good and after you do your first batch you can kind of gauge how much batter you can put inside side of your waffle maker it looks like I could probably add.
A little bit more than I did before and if the liquid starts to kind of separate in your batter go ahead to just give it a quick stir and it will all come back together ready for round number two we’ll close our lid and let that go for about 6 minutes now we have this gorgeous stack of crispy cheesy potato waffles my favorite way to enjoy them is.
On a plate and then with a nice doop of our cottage cheese ranch dip and to add a little more color and even more flavor a little scoop of my home made ketchup that is made all natural and sweetened with honey and then I just diced up a few little green onions I love how aesthetic that is with all those colors sure we’re going to bite with all the.
flavors that is delicious I love how the cheese and potatoes are really crispy on the outside and then just soft and flavorful on the inside and then adding the creamy ranch flavors from the cottage cheese as well as that little kick from the ketchup is so good I love that this is a.
Way you can start your day with a Savory breakfast that is made with all natural ingredients and I love that I can make a big batch of these at once and then store them in the fridge and then my kids can just pull one out throw it in the toaster get it nice and crispy and warm again and E it for a quick breakfast and I just want you to know.
That I believe in you and your ability to create the healthy recipes that you dream of and I’m just here to support you in any way that I can so thank you so much for hanging out with me today in my kitchen I’ve included a link in the video description below to the full recipe which is on my website JL tummy. comom and I also invite you to like And.
Subscribe to my channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you join me again in my kitchen
