Dust off the old waffle iron — that highly versatile yet criminally underused kitchen appliance on which you can cook just about anything, from cookies and brownies to paninis and potatoes. Today, we’re whipping up some vegan everything potato waffles with chive cream cheese. This recipe is out of this world! It’s basically an everything bagel masquerading as hash browns masquerading as a waffle. So meta.
I got the inspiration for this dish when I was hunting through my brain for big-ticket brunch menu items. My top three came down to hash browns, waffles and everything bagels with chive cream cheese. This recipe checks all the boxes. You get crispy hash brown vibes from the potato base, bagel flavors from the everything seasoning and chive cream cheese, and of course, the waffle shape from the waffle iron.
I didn’t make these “healthy” on purpose, but they offer a few nutritional benefits as a bonus. The waffle iron gives you a nice, crispy potato without frying. Yes, potatoes are high in carbs, but they’re much more nutritious than bagels. As long as it’s not fried, the potato is a fat- and cholesterol-free vegetable that offers vitamin B6, vitamin C, iron, and lots of potassium. And this is a savory waffle recipe, so we don’t need toppings made from refined sugars and syrups.
The recipe is quite simple, actually: a ball of seasoned, mashed potatoes cooked in a waffle maker. I topped it off with chive cream cheese and a tomato salad that brings out the flavors you might find in an everything bagel sandwich from a New York deli.
2 tablespoon everything-but-the-bagel seasoning (you can get this online or at your local trader joes)
1 tablespoon fresh chives, finely chopped
1 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon fresh cracked pepper
A few 2 inch chive batons for garnish
Chive cream cheese
½ cup vegan cream cheese
2 tablespoon fresh chives
1 cup cherry tomatoes, quartered
1/2 cup red onions, diced
1 tablespoon fresh dill, slightly torn
1 tablespoon capers
1 tablespoon olive oil
1 teaspoon caper brine
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
Start by bringing a large pot of salted water to boil over high heat. Dice the potatoes into evenly sized cubes. I like to leave the skin on because the skin houses a lot of nutrition, and it lends a nice texture and a rustic look to the potato waffle.
Drop the potatoes into the boiling water and cook until tender (about 12–15 minutes). Drain the potatoes, and place them into a large mixing bowl while still hot. Add the remaining potato waffle ingredients to the bowl and mix until thoroughly incorporated.
If you’re using an electric mixer, be careful not to overmix. Potatoes can become gummy when overmixed.
Preheat the waffle iron and coat it with cooking spray. Place a handful of potato mixture onto the center of the iron and close it. Cook each potato waffle until it’s golden brown, 5–7 minutes.
While the waffles are cooking, whisk the vegan cream cheese and chives in a small bowl and set aside.
I used a store-bought vegan cream cheese for this recipe to keep things simple, but bear in mind that store-bought vegan cream cheeses are not created equal. A lot of them contain chemicals, preservatives and hydrogenated oils that are dangerous to your health. I recommend Miyoko’s Creamery Plainly Classic vegan cream cheese because it’s organic and contains only five (completely pronounceable) ingredients, but any product with ingredients that you easily recognize is just as safe.
I also put together a tomato salad for the waffle topping. It’s optional, of course, but the red onions, tomatoes, dill, and capers bring out the nostalgic flavors of a classic deli bagel sandwich, and they work really well with the flavors in the waffle. Just combine all the ingredients in a medium bowl and set aside.