I've been working on this recipe for a while. It seems simple enough, but I just couldn't get them to turn out the way I wanted. I use shredded potatoes when I make potato pancakes, but I didn't like them in the waffles. For a while, it seemed like the concept wasn't going to work.
But then I decided to blend the potatoes. A smooth mixture worked better in the waffle iron, but the flavor was exactly what I was looking for.
Just like potato pancakes, these are savory rather than sweet. Beside being a great breakfast or brunch item, they'd be great as a side dish for dinner.
My preferred topping for potato pancakes is sour cream, Yogurt makes a good substitute. If you don't like either one, applesauce is also a common topping for potato pancakes.
This recipe includes flour, but its only purpose is to thicken the mixture. If you have gluten issues, you can make this gluten-free by using your favorite gluten-free flour.
This recipe makes four 4-inch square waffles. The recipe can be increased to make as many as you need.
Potato Pancake Waffles
1/2 medium onion, cut in chunks
1 egg
1/2 teaspoon salt
Several grinds pepper
2 tablespoons flour (plus more as needed)
Blend all the ingredients in your blender until smooth. If the mixture is still too loose (you're looking for pancake batter consistency) add more flour.
Pour the batter into your waffle iron and cook until nicely browned.
Serve hot with sour cream, yogurt, or applesauce.
