Ingredients
Scale
- 2 medium russet potatoes, peeled and grated
- 2 large eggs
- 2 tablespoons Greek yogurt
- 1/4 cup shredded Parmesan or cheddar (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray
- Toppings: avocado slices, cherry tomatoes, spinach, fresh dill or chives
Instructions
- Preheat a waffle iron and spray with cooking spray.
- Place grated potatoes in a clean towel and squeeze out moisture.
- Whisk eggs and Greek yogurt in a bowl; stir in cheese if using, garlic powder, onion powder, salt, and pepper.
- Fold in the drained potatoes until evenly coated.
- Cook in batches in the waffle iron until golden and crisp, about 6-8 minutes per waffle.
- Top with avocado, tomatoes, greens, and herbs; season to taste and serve.
Notes
- For crisper waffles, squeeze extra moisture from the potatoes before mixing.
- To boost protein, use egg whites or add a little more yogurt.
- Pair with a simple side salad for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Waffle iron
- Cuisine: American
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 waffle
- Calories: 140 Kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 210 mg
