Full of garlic and onion goodness, you'll love this twist on the classic potato pancake.
Recipe submitted by Kate T. in Chicago and inspired by Food and Wine's Loaded Potato Waffles.
Preheat waffle iron (we use Belgian waffle iron with deep nooks)
Mix in a large bowl: shredded potatoes, eggs, flour, Lake Shore Drive seasoning, pepper, baking powder, cheese, butter, and chives or scallions.
Ladle mixture into hot waffle iron and spread to fill all nooks.
Cook at medium-high heat for about 5-7 minutes or longer if needed to reach golden brown color and crispy edges.
Serve topped with sour cream, applesauce, and extra chopped chives or scallions.
Use a clean dish towel to wrap up and twist shredded potatoes to remove moisture. This is crucial for crispy edges!