I’ve always had a soft spot for breakfast foods, but my favourite breakfast recipes are the ones that don’t have to stay on the breakfast table. Give me something hearty, comforting, and satisfying enough for lunch or dinner, and I’m sold.
That’s exactly why I love these Loaded Potato Waffles.
Whenever I’m making mashed potatoes for dinner, I almost always make a double batch. Partly because leftovers are never a bad thing, but mostly because I know these waffles are waiting for me the next day. In fact, the mashed potatoes used in this recipe might just be my favourite vegan mashed potatoes ever, and turning them into crispy waffles somehow makes them even better.
The magic of these potato waffles is in the texture. The outside becomes beautifully golden and crispy while the inside stays soft and fluffy. They’re delicious on their own, but I love piling them high with a generous serving of tofu scramble and a drizzle of warm vegan gravy. It’s comfort food at its finest.
One of the things I appreciate most about this recipe is how simple it is. If you’ve already got leftover mashed potatoes in the fridge, most of the work is already done. It comes together quickly, making it perfect for busy mornings, lazy weekend brunches, or even a simple weeknight dinner when you’re craving something cozy.
And if you’ve never made tofu scramble before, don’t let that stop you. It’s surprisingly easy, comes together in minutes, and delivers plenty of flavour and protein. Even the omnivores in my family happily dig into it without hesitation.
The best part? This is one of those rare meals that seems to please everyone. Kids love the crispy potato waffles, adults appreciate the hearty toppings, and nobody leaves the table hungry.
Whether you’re serving them for breakfast, brunch, lunch, or dinner, these Loaded Potato Waffles are proof that a few humble leftovers can transform into something truly special.
If you give this recipe a try, I’d love to hear what you think!
Loaded Potato Waffles
Ingredients
Potato Waffles
- 1 batch mashed potatoes cooled completely, ideally refrigerated overnight
- 2 tbsp ground flax
- ⅓ cup water
- ½ cup Panko bread crumbs
- ¼ cup parsley flakes
Topping
- 1 batch tofu scramble
- vegan gravy of choice
- cilantro or parsley garnish (optional)
Instructions
- Stir the ground flax and water together. Let sit for a few minutes to thicken.
- Stir the flax mixture, parsley and bread crumbs together with the refrigerated mashed potatoes until well combined.
- Cook in a waffle iron until heated through and crispy and brown on the outside. The time needed will depend on how thick you make your waffles, as well as your waffle iron. I prefer to get my waffles quite crispy, so prefer thinner potato waffles and cook about 8 minutes in our Breville waffle iron.
- Once cooked to preference, carefully remove and plate. Top with the tofu scrumble, a generous drizzle of vegan gravy and garnish with cilantro or parsley (if desired). Enjoy!
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