We had some delicious potato waffles in the “Waffle Program”, but they were based off of a potato pancake recipe that uses mashed up potatoes. Those are good too. She used egg replacer (but I think she also used mashed potatoes, and in that case you should use some sort of starch. May I recommend whole grain rolled or quick oats ground into a flour, or chick pea flour?). My dad and I made hash browns and they stuck together just fine without egg replacer, probably because raw potatoes have lots of starch. Shredded potatoes should stick together just fine without eggs or an egg substitute, but it may depend on how you prepare and cook them.
- 3 cups shredded potatoes
- 1/2 cup onion, peeled and diced small
- 1-2 Tbs water (If using fresh shredded potatoes. If using frozen, the melting ice will provide water.)
- around 3/8 cup (or 1/4 and one or two tablespoons) oil
- onion powder
- nonstick cooking spray (natural sprays like olive or vegetable oil based sprays recommended) for greasing waffle iron
- If using frozen shredded potatoes, break apart potato shreds. I smash the bag against the counter several times.
- Mix potatoes and onion together.
- Mix in oil and water (if using) until most or all of the shredded potato is wet.
- Dust with onion powder.
- Dash on salt, to taste.
- Mix well.
- Spray waffle iron with nonstick cooking spray.
- Plug in waffle iron.
- Using a spoon or rubber spatula, scoop potatoes out of bowl and onto waffle iron. Press the pile down. The pile should be around 1/2 inch thick, maybe a little thicker or thinner.
- Close waffle iron.
- Cook for about 10-15 minutes. Potatoes should begin to hold together as they cook. When they are done, they will be golden brown and should hold together at least semi-well. The potatoes should be either crispy or tender, but not hard like raw potato.
- For best results, turn waffle iron upside down over plate so that the waffle will retain its shape. It’s fragile.
- If desired, you can add more salt, to taste.
Tofu pairs nicely with these potato waffles.