Cheesy Potato Focaccias & Loaded Waffles

Potatoes carry both recipes here, and cheese does the finishing: parmesan and mozzarella in the focaccias, cheddar in the waffles. The video covers them back to back, starting at the frying pan and moving on to the waffle iron, so you can compare the two approaches directly.

What actually separates the pair is the binder. Corn starch and olive oil hold the focaccia dough together, with no wheat flour in it at all. The waffle batter takes the classic route instead: flour, egg, milk and baking powder, plus green onion, ham and cheddar in the mix. Same vegetable, two very different doughs.

Pick your starting point by equipment. If you own nothing fancier than a frying pan, begin with the focaccias. If a waffle iron sits in your cupboard waiting for a reason, the waffles give it one, and they make a proper savory breakfast rather than a sweet one.