LEFTOVER MASHED POTATO WAFFLES
Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon
Provided by Jennifer Heftler
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
- Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
- Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
- Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.
Nutrition Facts : Calories 424 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
POTATO WAFFLES
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
Provided by SuperWifey
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat.
- Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
- Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.9 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 540 mg, Sugar 3 g
MASHED POTATO WAFFLES
Provided by Moira Hodgson
Categories quick, side dish
Time 30m
Yield About 6 6 1/2-inch round waffles
Number Of Ingredients 8
Steps:
- Peel and wash potatoes. Cut into small, even pieces and put them in large pot of cold, well-salted water; bring to boil. Lower heat and cook until you can pierce potatoes easily with fork. Drain and reserve about half a cup of potato water. Transfer potatoes to large mixing bowl.
- Heat olive oil in small skillet over low heat and saute the chopped onion just until it softens a bit. Pour the oil and onions over the potatoes, then add the milk to the still-warm skillet -- just to take the chill off it. Pour the milk over the potatoes.
- Mash potatoes with oil and milk. Add a fourth cup of warm potato water, reserving the rest, and continue to mash until the mixture is smooth and looser than mashed potatoes you'd serve as a side dish. If it seems stiff, add more potato water, little by little, until you reach the desired consistency. Taste and season liberally with salt and pepper.
- Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
- Finish the batter by beating the eggs into the potatoes. Whisk together the flour and baking powder and fold them into the potatoes with a rubber spatula.
- Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
- Spoon out a half cup of batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Smooth the batter evenly almost to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until brown and crisp. Serve the waffles immediately or keep them, in a single layer, on the rack in the oven while you make the rest of the batch. Top with basil or rosemary olive oil or butter.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO WAFFLES
I put this together to use up leftover mash and to do something different with my recently purchased electric waffle maker. These would be good as part of a full english breakfast or simply with baked beans and a fried or poached egg.
Provided by Moyni
Categories Breakfast
Time 30m
Yield 6 waffles
Number Of Ingredients 6
Steps:
- Beat flour into potato (I used electric handwhisk).
- beat in egg.
- gradually beat in milk.
- season quite heavily.
- In my machine I used just under a cup of the batter and vaguely spread across the preheated plate before closing and cooking at quite a high heat for about 4 minutes.
- Keep warm while you cook the remainder.
Nutrition Facts : Calories 201.3, Fat 3.1, SaturatedFat 1.5, Cholesterol 43, Sodium 349.1, Carbohydrate 36.3, Fiber 2.1, Sugar 1.7, Protein 6.5
CRISPY, CHEESY POTATO WAFFLES
A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.
Provided by Sugar Blessings
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
- Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
- Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
- Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.4 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 513.6 mg, Sugar 1.8 g
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