Kartoffelwaffeln: German Potato Waffles

Potato Waffles with Bacon, Onion & Gruyère

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Waffles aren't just for breakfast anymore! These babies could pass for either breakfast or brunch (think glorified hash browns), OR dinner served alongside a crisp, green salad. This is probably the more traditional time of day when this would be served in Germany since potatoes there aren't really a breakfast food at all! The yeast-based batter contains plenty of shredded potatoes, crisp bacon bits, sautéed onion and freshly grated gruyère cheese. I serve my potato waffles with some sour cream, chives and apple slices for an extra touch of fresh, creamy, tart and sweet.

Any Potato Lovers Out There?

Are potato festivals something you're familiar with? Krumpernfest in Kasel, Germany (where I attended grade school and where my grandpa lives) was always a fun festival celebrating the potato and its versatility. It's hard to imagine life without potatoes honestly! While you're helping celebrate the potato, try out my other potato-based recipes like my potato pancakes or different kinds of potato salads (yes, I have two options for you: my grandma's creamy potato salad AND a Bavarian potato salad).

When German Riesling Meets Pinot Blanc and Sauvignon Blanc

If you don't know already, Riesling is the wine I literally grew up with in the Mosel valley of Germany, where you're surrounded by grape vines everywhere you look. I am so excited for the Affentaler winery to add a new blend to its portfolio of wines available in the USA. This newbie called "Monkey Mountain" is a delicious blend of Riesling, Pinot Blanc and Sauvignon Blanc and is simple THE perfect summer wine as it's equally light and refreshing. The acidity and lightness of the wine effectively help brighten and balance the potato waffles. Inquire about availability by completing the form on this website.

Up Next: German Raspberry Cake

Enjoyed these German potato waffles? Then please share your feedback below. I would also love to see any kinds of suggestions of what you would like to see on this blog! Next, I will be sharing an insanely delicious raspberry cake - don't miss when it goes live next week by subscribing now to receive weekly emails with new recipes!

Ingredients for Kartoffelwaffeln (makes 4 servings):

• 1 ⅔ c (200 g) flour
• 1 pouch (7 g) active dry yeast
• ½ teaspoon sugar
• ½ c (125 ml) milk
• 28 oz (800 g) golden potatoes
• salt, pepper and nutmeg
• 3 eggs, yolks and whites separated
• 3.5 oz (100 g) bacon
• 1 yellow onion, small diced
• 3.5 oz (100 g) shredded gruyère cheese
• if desired: sour cream, chives, apples

Method for Making Kartoffelwaffeln:

1. Combine yeast with 3 Tablespoons of lukewarm milk and sugar. Allow to stand for 5 minutes or until it's developed some bubbles. Add in ½ cup of flour and mix into a starter dough. Cover and let rise in a warm area for 30 minutes.
2. Wash, peel and shred the potatoes on the medium or large setting.
3. Combine the starter dough with milk, 3 egg yolks and the remaining flour. Fold in the potatoes and generously season with salt, pepper and nutmeg (freshly grated nutmeg is best!).
4. Cut the bacon into small pieces, then sautée on medium heat until it's getting crisp. Discard the grease and sauté the diced onion until starting to brown.
5. Beat the egg whites with a pinch of salt until stiff. Fold bacon and onions into potato batter, then carefully fold in the beaten egg whites.
6. Prep the hot waffle iron by "wiping" with a slice of bacon. Bake 8 waffles one after the other, making sure to keep greasing with the bacon in between.
7. Serve with sour cream, chives and thin apple slices, and a green salad on the side. Guten Appetit!