Passover breakfast can be hard! Of course you can make eggs, or matzah brei or even Passover-friendly pina colada parfaits. But I like a carb in the morning, and if I can’t have some toast, then a waffle might be the next best thing. A potato waffle!
Note: You will need a basic waffle maker for this recipe.
Watch below to see how easy it is to make this fun breakfast dish.
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
Ingredients
- 2 russet (Idaho) potatoes
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- vegetable oil or cooking spray
Directions
- Shred and peel potatoes. Set aside in a large bowl for 5 minutes.
- Place shredded potatoes in a towel and squeeze as much liquid out as possible.
- Place potatoes back in bowl and mix with salt, garlic powder and paprika.
- Scoop about 1/2 cup potato mixture into waffle iron in an even layer. Close iron and cook for 5 minutes, or until waffle is crispy.
- Repeat with each waffle.
- Serve with eggs, a dollop of sour cream, hot sauce, avocado or other desired toppings.
