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.

Crispy potato waffles on a plates with cottage cheese ranch dip.

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.

YouTube video

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.
Crispy potato waffles on a plates with cottage cheese ranch dip.

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.

Crispy potato waffles on a plates with cottage cheese ranch dip.

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.

Shredded potatoes in a mesh bag.
Squeezing water from shredded potatoes.
Adding seasonings to potato waffle mixture.

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.

Cooking potato waffles in a mini waffle maker.
Cooking potato waffles in a mini waffle maker.

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.

Adding seasonings to cottage cheese ranch dip in a blender cup.
Whipped cottage cheese ranch dip in a blender cup.

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.

Crispy potato waffles on a plates with cottage cheese ranch dip.

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

  1. With Dips: These waffles pair well with the high-protein cottage cheese ranch dip, Greek yogurt ranch dip, or hummus.
  2. Fresh and Light: Serve the waffles with a side of fresh vegetables or a crisp salad to balance the savory flavors.
  3. Enhanced Flavor: Sprinkle chopped herbs, add cooked bacon bits, or mix in shredded vegetables to the waffle batter for extra flavor and texture.
  4. Savory Breakfast: Top the waffles with a fried egg and a dollop of sour cream for a hearty and satisfying breakfast.
  5. Hearty Meal: Pair the waffles with crispy bacon or savory sausage to create a filling and protein-packed meal.

Refrigerate: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.

Reheat: To retain crispiness, reheat the waffles in a toaster or oven at 350°F (175°C) for 5-10 minutes.

Freeze: Place cooled waffles in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.

Reheat from Frozen: Reheat frozen waffles directly in a toaster or oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.

Can I use a different type of potato?
Yes, you can use any variety of potatoes or substitute them with sweet potatoes for a slightly sweeter flavor or even use riced cauliflower for a lower-carb option.

Can I use mashed potatoes to make leftover mashed potato waffles with this recipe?
Yes, you can. Skip the step to grate the potatoes and proceed with the rest of the instructions.

Can I cook these as potato pancakes?
Yes, you can flatten these out into pancake shapes and cook them on a stovetop in a frying pan lightly coated with light olive oil.

Can I make dairy-free potato waffles with this easy recipe?
Yes, you can use a dairy-free, plant-based cheese alternative.

How do I make the waffles extra crispy?
Squeeze out as much moisture as possible from the grated potatoes and let the waffles cook a bit longer in the waffle iron without burning them.

Crispy potato waffles on a plates with cottage cheese ranch dip.

Easy Potato Waffles High-Protein Crispy Gluten-Free

Gluten-Free diet-friendly recipe
These easy Potato Waffles served with Cottage Cheese Ranch Dip are a perfect savory breakfast option. With crispy edges and melted cheese, these waffles are packed with flavor. The recipe uses simple ingredients like shredded potatoes or leftover mashed potatoes, cheddar cheese, eggs, paprika, garlic, and onion powder for a hearty, satisfying meal.
5 from 3 votes
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes

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

YouTube video

Notes

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.

Nutrition

Calories: 380kcalCarbohydrates: 36gProtein: 16gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 103mgSodium: 914mgPotassium: 799mgFiber: 4gSugar: 2gVitamin A: 552IUVitamin C: 10mgCalcium: 189mgIron: 3mg
Keyword cheddar cheese, cottage cheese, ranch dip, savory breakfast, shredded potatoes
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. I’m so excited to share this recipe with you! I love savory breakfasts and this one is super delish!

  2. 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!!

5 from 3 votes

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