Low-Sodium Potato Waffles

If you’re anything like me, your stomach can’t handle a sugar-overload kind of breakfast. I love pancake, waffles and french toast just as much as the next person, but I actually prefer them later in the day or I’ll probably feel like I should just crawl back into bed. These waffles give you something fun to eat for breakfast while still keeping you feeling good.

As some of you may have seen, April is going to feature all low-sodium recipes on The Vegetarian Ginger. I see it as an initiative to stop leaning on salt as a flavour crutch and to expand out to try different cooking techniques, seasonings and ingredients.

Admittedly the photos for these didn’t turn out great—it was the morning and I wanted to eat. The most important part is that the recipe works well and you can throw them together in half an hour (or use leftovers for super quick ones). The only issue I had while cooking these was that the outer edges weren’t getting crispy; if I waited for them to crisp up, the middle burnt. I cooked mine on a lower heat and pressed down on the waffle maker which helped a bit as well. It’s still safe to eat the outer edges if they’re a bit softer though. I adapted this recipe from here.

Sidenote: I’ve been getting asked a lot of questions lately about cookware—specifically on what pots and pan are best for certain dishes, and how to safely clean and store everything. I big question that people seem to have is how to cook on a cast iron pan without lots of sticking. The easy answer to that one is heat the pan before adding any oil or butter, but if you’re looking for a more in-depth lesson you can check it out here.

Potato Waffles


Makes 6 waffles

  • 1 tbsp. unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1 tsp. dried dill
  • 2 cups mashed potatoes (6 potatoes, peeled, boiled and mashed)
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Sour cream for garnish
  • Minced jalapeno for garnish
  • Shredded cheese for garnish


Melt butter over medium heat in a small pan. Add the onion and cook for 3-4 minutes until aromas rise from the pan. Add garlic, stir for one minute, then add in pepper and dill. Allow to cook for 5 minutes on low heat until softened.

Preheat a waffle iron to medium-low heat and coat to prevent sticking.

Combine onion mixture, mashed potatoes, flour, eggs, salt and pepper in a large bowl. Scoop 1/2 cup batter into the centre of your waffle iron, close the lid tightly and cook for 5 minutes until golden brown. Serve immediately with sour cream, jalapenos and cheese.

Potato Waffles

3 Comments Add yours

  1. greenmindvegheart says:

    I love this!

    1. That’s what I like to hear! I love them too 🙂

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