Crispy Potato Stacks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons plain flour
02 -
1 cup milk, beaten together with 2 large eggs
03 -
1 cup cheddar cheese, shredded; save some for garnish
04 -
2 cups potatoes, grated and pressed dry (around 3 medium-sized Yukon Gold)
05 -
1 cup diced ham slices from the deli (roughly 3 slices)
06 -
1 cup broccoli slaw or grated broccoli
→ Seasonings
07 -
1/2 teaspoon fine salt
08 -
1/2 teaspoon plain garlic powder
09 -
1/2 teaspoon black pepper
→ Optional Toppings
10 -
Sour cream
11 -
Eggs, soft scrambled or poached lightly
12 -
Chopped chives, fresh
13 -
Salsa of your choice
# Instructions:
01 -
Use a box grater to shred peeled potatoes. Lay them out on a clean towel, bundle it up, and twist to squeeze out the moisture over your sink. This step gives you crispy edges.
02 -
Get a big bowl and mix the pressed-dry grated potato, shreddings of broccoli, diced ham, and shredded cheese. Dust with the flour, then stir well so everything sticks together.
03 -
Whisk milk and eggs together in a small dish until smooth. Pour the liquid over your potato mixture and stir until everything holds together evenly.
04 -
Sprinkle in garlic powder, salt, and pepper. Mix thoroughly and give it a quick sample—adjust seasonings to taste before moving on.
05 -
Turn on your waffle iron, setting it to medium-high. Once it’s hot, lightly coat the plates with cooking spray so nothing sticks.
06 -
Spoon about 2/3–1 cup of the mixture onto the hot waffle surface, smoothing it slightly without making it too thick. Shut the lid and let it cook for roughly 6–7 minutes, or until the light says it’s done and the waffle looks golden and crispy.
07 -
While each waffle cooks, prep any extras—like cooking eggs, dicing fresh herbs, or setting out sour cream and salsa.
08 -
Take the waffle out carefully. Sprinkle on more cheese right away, so it melts a bit. Add eggs (if using), a dollop of sour cream, some chives, and a spoon of salsa. Enjoy while it’s still warm and crunchy.
# Notes:
01 -
Thaw, rinse, and squeeze frozen shredded potatoes if you’re short on time.
02 -
Best eaten immediately—crispy texture doesn’t last long!
03 -
Skip the ham or swap in sautéed mushrooms for a vegetarian alternative.