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
POTATO DILL WAFFLES
These savory potato and dill waffles are insanely delicious! My favorite part? Topping the with a fried egg!
Provided by Laurie McNamara
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the thawed hash browns and butter. Use a potato masher or fork to mash until only slightly chunky.
- Next, add in the flour, sugar, baking powder, salt, pepper and chopped dill. Mix until just combined
- Whisk eggs with buttermilk until blended. Pour the buttermilk mixture into the dry ingredients and stir until combined.
- Lightly spray your waffle maker with nonstick spray and preheat according to your waffle iron instruction manual.
- Once preheated, pour the batter into the waffle iron, close and cook until golden brown and crispy.
- Serve waffles with a few slices of crispy bacon and top with a fried egg.
Nutrition Facts : ServingSize 1 g, Calories 276 kcal, Carbohydrate 19 g, Protein 11 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 189 mg, Sodium 499 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g
"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
- For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
- Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
- To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.
HUEVOS RANCHEROS POTATO WAFFLES #5FIX
5-Ingredient Fix Contest Entry. These yummy layered potato waffles and cheesy mexican eggs grab your tastebuds with your very first bite. They burst with a 'flavorful fiesta' in your mouth. This hearty meal is delicious and addictive and will be requested often by your family and friends!
Provided by Gourmet Gal
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat up a nonstick waffle iron and season according to manufacturers directions.
- In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
- In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
- Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
- When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
- Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
- Makes 4 hearty, delicious servings.
- If desired pass extra salsa in a bowl.
Nutrition Facts : Calories 407.1, Fat 29.4, SaturatedFat 15.7, Cholesterol 441.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 1.1, Sugar 5.4, Protein 27.8
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