On long runs, I don’t want to sustain on just sugar. I love my gels and chews as much as the next gal, but when the distance grows to more than 20 miles, sugar alone doesn’t cut it. People talk about eating potatoes because they are a simple carb that is high in potassium, but how to carry and consume potatoes when running can be tough. Enter the Potato Waffle. A simple and delicious way to get those non sugar running foods.
I have made them for several runs and they keep pretty well. They are simple to make, easy to eat and satisfying. If you are looking for some real food for your next run, give these a try!
How to make them:
Start by baking potatoes. If you have an instant pot you can cook them quickly (7 minutes), but they will come out just a little different consistency than if you bake them in the oven.
After the potatoes are baked, toss them in the fridge to cool. I usually bake potatoes in a large batch. We eat some for dinner and the rest are turned into hashbrowns, potato salad, or these waffles.
When you have cooled baked potatoes, grate them with a cheese grater. I have a food processor that makes this really quick and easy, but they are easy to grate with any grating tool. Just try to keep some of that potato skin. All of the potassium is stored in the skin.
Add your grated potatoes to a bowl and mix with an egg or two and some salt and pepper. Good Himalayan sea salt is preferred to regular salt, but you can use either.
Mix it all up and press a portion into the waffle maker. You could probably fry this up like a pancake too, but it might not hold as well during your travel.
Let it cook for a good long time. The rule of thumb for waffles is when when the steam stops. That is mostly applicable here, but just make sure they are all browned up before you take them off the waffle maker.
Once finished and cooled. I break them into squares and put them in ziploc baggies for the run. I also use leftovers for breakfast and top with ham, eggs, and green onions.