Potato, Ham, and Cheddar Waffle

Aldrich Guest House

900 3rd St , Galena, IL 61036-2627 USA


  • 4 Medium sized potatoes, peeled, shredded and drained
  • 3 Eggs
  • 1/4 C Milk
  • 1 C Shredded Sharp Cheddar Cheese
  • 6 Slices Diced Ham
  • 1/8 t Fresh Ground Black Pepper
  • 1 T Flour
  • 1/4 t Salt
  • Poached Eggs (optional)
  • Red Pepper Flakes (optional)


  1. Heat waffle iron to medium high while mixing ingredients
  2. Whisk together eggs and milk, cheese, ham, chives, salt, and pepper
  3. Stir in potatoes until mixed well
  4. Cook 5-10 minutes until golden brown in color
  5. * To drain the potatoes, after they are shredded, wrap them into a kitchen towel and squeeze them into a ball over the sink until all the liquid stops coming out. Do this in two batches to get as much water out as possible as wet potatoes will not brown or crisp. * Be generous with your cooking spray - cheese and potatoes will stick easily even to non-stick waffle irons. * Eggs can easily be poached in a pan of simmering water and a splash of white vinegar. Gently crack them into the pan, let them cook undisturbed for 4 minutes. It is best to start these right after you start the last waffle as they will then be done at the same time.
  6. If mixture has too much liquid after mixing, stir in flour, 1 T at a time until very little liquid remains in the bottom of the bowl
  7. Generously spray waffle iron with cooking spray
  8. Scoop about a cup of potato mixture onto waffle iron, spread to about 1/2 inch from the edge
  9. Top with a poached egg and sprinkle with chives, red pepper flakes, or ground pepper as desired
  10. Finished waffles can be stored in a warm oven while the others are cooking
About this recipe:

Potato, Ham, and Cheddar Waffle