Savory Ham & Cheese Waffles Recipe For National Waffle Day - The Nibble Webzine Of Food Adventures Savory Ham & Cheese Waffles Recipe For National Waffle Day
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Savory Ham & Cheese Waffles For National Waffle Day

[1] Ham and Cheddar waffles with red pepper sauce. The recipe is below (photo © Idaho Potato Commission).

[2] The sauce for this recipe is made from roasted red bell peppers. Here’s how to roast them (photo © Alexandra Cooks).

[3] Waffles topped with grilled mushrooms and scallions, pickled onions, microgreens and sour cream (photo © Gelson’s).

[4] Getting fancy: a waffle topped with smoked salmon, sour cream and caviar. Here are more affordable caviar types (photo © Tsar Nicoulai).

[5] Even fancier: Foie gras waffles with fried quail egg, bacon and sautéed apples (photo © Barrington’s Restaurant | Charlotte, North Carolina).


Here’s something different for National Waffle Day (August 24th): savory ham and cheese waffles made with a base of mashed potatoes instead of flour. It can be made with all-purpose flour or a gluten-free flour blend for a completely GF waffle.

Serve them for breakfast, brunch, lunch or dinner.

Thanks to the Idaho Potato Commission for the recipe, and check out their many other recipes. Also check out:

> The 15 Different Types Of Waffles

> The History Of Waffles

> The History Of The Waffle Iron

The recipe was written for cheddar cheese, but we used gruyère, a more elegant touch.

For a spicier touch, try a jalapeño cheddar or pepperjack. Cabot Creamery makes delicious pepperjack plus spicy cheddars in cracked pepper, habanero, horseradish and hot buffalo wing.

Because we’re not keen on sweetness in savory food, we reduced the agave sweetener in the sauce to 1/2 teaspoon. You can cut out the sweetener entirely, and make the sauce spicy with a sprinkle of red pepper flakes or a dash or two of hot sauce.

We served the waffles with a side of sour cream, chopped chives and dill.
Ingredients For The Waffles

  • 2 cups mashed potatoes
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1/2 cup gluten-free flour blend or all-purpose flour
  • Pinch salt
  • 1/2 cup shredded cheddar cheese (or cheese of choice)
  • 1/3 cup chopped ham
  • 2 scallions (dark green parts only), thinly sliced
  • Cooking spray
  • Optional garnish: chopped chives, chopped dill, sour cream
    Ingredients For The Roasted Red Pepper Sauce

  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1 garlic clove, peeled and roughly chopped
  • 1 cup roasted red peppers (about 2 medium roasted red peppers), sliced
  • 2 scallions (light green parts only), thinly sliced
  • 1/3 cup chicken broth
  • 1/2 tablespoon agave or sweetener of choice
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon ground cumin
  • Salt to taste

    1. MAKE the roasted red peppers in a broiler. Place an oven rack 6 inches from the broiler element; preheat the broiler. While the broiler heats, line a baking sheet with foil.

    Place the peppers on the baking sheet and broil until the peppers are charred black on all sides, turning them with tongs as needed.

    Transfer the peppers to a heatproof bowl and cover the bowl with plastic wrap to let the peppers steam. Once they are cool enough to handle, rub off and discard the charred skins, the stem and seeds. Slice the remaining flesh.

    2. COMBINE in a large bowl the mashed potatoes, buttermilk and eggs. Add the flour and salt and stir until just incorporated. Fold in the cheese, ham and dark green scallion. Save the white parts of the scallion for the sauce.

    3. HEAT a large Belgian waffle maker on medium heat. When the iron is hot, spray it with cooking spray. Place 1 cup of the mashed potato mixture on the waffle iron and spread evenly. Cook for 3 to 4 minutes, or until the waffles are golden brown. Repeat for the remaining mixture.

    4. MAKE the roasted red pepper sauce. Heat a small skillet over medium heat; add a tablespoon of olive oil and swirl. Add the red onions and cook for 2 to 3 minutes, or until they soften. Add the chopped garlic and cook for 30 seconds.

    5. STIR in the sliced red peppers and the remaining scallions, and cook for a minute. Add the chicken stock and cook for 2 minutes. Stir in the agave, oregano and cumin, and turn off the heat.

    6. BLEND the sauce until smooth. Adjust the seasoning to taste. Serve the sauce with the waffles.

  • How To Make The Best Waffles
  • Mashed Potato Waffles With Scallions & Sour Cream
  • Savory Waffle Recipe Ideas
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