Easy Potato Waffles High-Protein Crispy Gluten-Free
This is the best-tasting recipe for easy Potato Waffles that are high-protein with my Cottage Cheese Ranch Dip. This healthy breakfast recipe for savory waffles with crispy edges and melted cheese includes shredded potatoes or leftover mashed potatoes, cheddar cheese, eggs, paprika, garlic, and onion powder.

This is the best-tasting recipe for easy potato waffles that are high-protein with my Cottage Cheese Ranch Dip. This easy recipe for savory waffles includes shredded potatoes, or leftover mashed potatoes, cheddar cheese, eggs, paprika, garlic and onion powder.
These amazing potato waffles have crispy edges and melted cheese and are a fun way to enjoy a waffle recipe. You can make them ahead of time and pop them in a toaster to enjoy as a quick breakfast or healthy meal on a busy weeknight. This easy recipe can also be made into potato pancakes and is one my family’s favorite healthy breakfasts.
Why You’ll Love This Potato Savory Waffle Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- It is full of delicious flavor!
- All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions
Here is everything you need to make my High-Protein Potato Waffle recipe:
Potatoes: You can use any variety of potatoes, including gold potatoes, russet potatoes, or red potatoes. You can use sweet potatoes for a slightly sweeter and nutrient-rich variation. You can also use leftover mashed potatoes. Frozen hash browns can also be used, but you’ll want to thaw and squeeze out the excess liquid.
Eggs: Replace the eggs with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes to thicken.
Cheddar Cheese: Use any shreddable cheese, including mozzarella, Monterey Jack, or Colby Jack Cheese.
Almond Flour: The same amount can also be used for oat flour or brown rice flour. If you use coconut flour, gluten-free flour or all-purpose flour, reduce the amount to 1/4 cup.
Paprika: You can omit this.
Garlic Powder: This can be relaced with 1-2 cloves of minced fresh garlic.
Onion Powder: You can omit this or add 1/4 cup of finely chopped fresh onion.
Cottage Cheese: You can replace this with greek yogurt for high-protein. Or use sour cream instead.
Dried Dill: You can use fresh instead or omit this.
Parsley: You can use fresh minced parsley or omit this.
Green Onions: You can used chopped chives or omit it.

How to Make My Healthy Cheesy Potato Waffles Recipe
Here are easy, detailed, step-by-step instructions for making your own savory waffles with potatoes and cheese. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Potatoes
Peel and grate the russet potatoes with either a box grater, cheese grater, or food processor. Place the grated potatoes in a clean kitchen towel or mesh bag and squeeze out as much moisture as possible.
In a large bowl, mix the grated potatoes, eggs, cheddar cheese, almond flour, paprika, garlic powder, salt, onion powder, and black pepper until well combined.



Step 2: Cook the Waffles
Preheat Waffle Iron: Preheat and grease your waffle iron according to the waffle maker’s instructions. This 4-up waffle maker is my favorite!
Scoop a 1/4 cup of potato mixture onto the preheated waffle iron, spreading it out evenly. Close the waffle iron and cook for 6-7 minutes or until the waffles are crispy and golden brown.


Step 3: Make the High-Protein Ranch Dip
In a small blender or chopper cup, add the cottage cheese, mayo, dill, parsley, garlic powder, onion powder, salt, and pepper and mix until smooth.


Step 4: Serve and Enjoy
Once the waffles are done, carefully remove them from the waffle iron and let them cool slightly on a wire rack. Serve the crispy potato waffles warm with the high-protein cottage cheese ranch dip on the side.

Expert Recipe Tips
Peeling Potatoes: Removing the potato skins is optional but makes for smoother waffles.
Squeezing Out Moisture: Squeeze out as much moisture as possible from the grated potatoes for the crispiest waffles.
Waffle Maker: You can use any size waffle maker you like including Belgian waffles. I prefer a 4″ mini waffle maker because they are the perfect size to pop in the toaster and reheat. I use this 4-waffle maker to make 4 at a time.
Crispiness: For extra crispy waffles, let them cook a bit longer in the waffle iron, but keep an eye on them to prevent burning.
Serving Suggestions for High-Protein Potato Waffles
- With Dips: These waffles pair well with the high-protein cottage cheese ranch dip, Greek yogurt ranch dip, or hummus.
- Fresh and Light: Serve the waffles with a side of fresh vegetables or a crisp salad to balance the savory flavors.
- Enhanced Flavor: Sprinkle chopped herbs, add cooked bacon bits, or mix in shredded vegetables to the waffle batter for extra flavor and texture.
- Savory Breakfast: Top the waffles with a fried egg and a dollop of sour cream for a hearty and satisfying breakfast.
- Hearty Meal: Pair the waffles with crispy bacon or savory sausage to create a filling and protein-packed meal.
Do you love savory breakfasts? Check out more of my easy and nutritious savory breakfast recipes:

Easy Potato Waffles High-Protein Crispy Gluten-Free

Equipment
- 1 Mini Waffle Maker Any waffle maker will work but the 4" mini size can be reheated in a toaster.
Ingredients
- 2 russet potatoes
- 2 eggs
- 1/2 cup cheddar cheese
- 1/2 cup almond flour
- 1 teaspoon paprika
- 1 teaspooon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- dash pepper
Topping:
- 1/2 cup cottage cheese
- 2 tablespoons mayo
- 1 teaspoon parsley
- 1 teaspoon dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Peel and grate the russet potatoes with either a box grater, cheese grater, or food processor. Place the grated potatoes in a clean kitchen towel or mesh bag and squeeze out as much moisture as possible.
- In a large bowl, mix the grated potatoes, eggs, cheddar cheese, almond flour, paprika, garlic powder, salt, onion powder, and black pepper until well combined.
- Preheat Waffle Iron: Preheat and grease your waffle iron according to the waffle maker’s instructions.Scoop a 1/4 cup of potato mixture onto the preheated waffle iron, spreading it out evenly. Close the waffle iron and cook for 6-7 minutes or until the waffles are crispy and golden brown.
- In a small blender or chopper cup, add the cottage cheese, mayo, dill, parsley, garlic powder, onion powder, salt, and pepper and mix until smooth.
- Once the waffles are done, carefully remove them from the waffle iron and let them cool slightly on a wire rack. Serve the crispy potato waffles warm with the high-protein cottage cheese ranch dip on the side.
Video

So good! Thanks for sharing this!
You’re welcome, Laney! Thank you for the review 🙂
I’m so excited to share this recipe with you! I love savory breakfasts and this one is super delish!
I didn’t know potato waffles are a thing! Made these and they are incredible. I didn’t have a blender so I just mixed the ranch dip with the curdle cottage cheese since I don’t mind the texture. Such a delicious breakfast!!
Thank you, Tina! I appreciate the review 🙂