Waffle Iron Potato Cakes with Skagen Mix

A quick and elevated twist on classic Swedish comfort food. Crispy waffle-pressed potato cakes are topped with a creamy shrimp Skagen mix, fresh herbs, roe and lemon. A simple shortcut ingredient transforms into an elegant appetizer or brunch dish with minimal effort and maximum impact.

Ingredients

Serves 4

Potato Waffle Cakes

8 frozen potato cakes (potatisbullar)
Butter (for cooking in waffle iron)

Skagen Topping

Classic Skagen Mix

To Serve

Finely chopped red onion
Roe
Fresh dill
Lemon wedges
Extra shrimp (whole, peeled)

Instructions

Preheat the waffle iron until hot.
Brush generously with butter.
Place the frozen potato cakes (potatisbullar) in the waffle iron.
Close and cook until golden, crispy and lightly pressed into a waffle texture.
Carefully remove and repeat until all are cooked.
Prepare Classic Skagen Mix according to the base recipe.
Spoon Skagen mix onto the warm potato waffle cakes.
Top with extra shrimp, finely chopped red onion, roe and fresh dill.
Finish with a squeeze of lemon or serve lemon wedges on the side.
Serve immediately while warm and crispy.

Notes & Pro Tips

Frozen potatisbullar make this a quick and elevated shortcut recipe
The waffle iron creates extra crisp edges and a more luxurious texture
Butter is key for flavor and crunch
Serve immediately for the best warm–cold contrast
Adding whole shrimp on top makes it more visually premium and “restaurant-style”

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