Crispy Cheesy Potato Waffles


Here’s a great way to save and serve those leftover mashed potatoes…in fact, I occasionally make more than I need to have them this way the next day.  Adapted from the website "riceandbread.com" we found these thin, crispy waffles are delicious as a light lunch, breakfast or brunch or maybe Sunday supper.  The website showed them topped with bacon and soft-poached eggs.  If you have this much with them, you may want to serve a half-waffle per person.  We used our regular, not Belgian-type, waffle maker set as we usually use it for regular waffles.                 
                    Crispy Cheesy Potato Waffles
  1        cup  Leftover Mashed Potatoes -- mashed)
  1        large  Egg
  2        tablespoons  Milk
  1        tablespoon  butter -- melted
     ½    teaspoon  garlic powder
            salt and pepper -- to taste
     ¼    Cup  freshly grated Parmesan cheese
     ¼    Cup  all-purpose flour
     ¼    Teaspoon  baking powder
If you are using fresh potatoes, prepare mash potatoes as you normally would.
In a quart bowl, mix together the mashed potatoes, eggs, milk, butter, garlic powder and some salt and pepper until well blended and smooth. Stir in the Parmesan cheese.
Add the flour and baking powder and stir just until combined.
Preheat your waffle iron and spray it with nonstick spray or lightly oil it; cook a large spoonful of batter at a time, and leave it until it stops steaming - cook until deep golden and crisp.
Serve warm, topped with bacon and soft cooked eggs. Or eat them straight up, with butter.

Yield:  "2 Standard Thin Round Waffles"

2 comments:

  1. Sue those look so good.I'm going to try them, sounds good with eggs and a piece of bacon for breakfast. Hope you had a wonderful weekend and have a great week

    ReplyDelete
    Replies
    1. Thanks, Sherry,
      We're going to have some cold weather this week, so I think they'll be on the menu again for us too. Especially since new crop potatoes are on sale!

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