Potato Waffles

These are lovely and crispy on the outside, light and fluffy on the inside. Top them with a runny fried egg and serve them with bacon on the side and you have a hearty breakfast or brunch that is a nice change from the usual.

Ingredients

• 2 cups cooked potatoes, mashed and cold (see notes)
• 1/4 cup of medium cheddar cheese, shredded
• 3 TBSP all-purpose flour (if using leftover prepared mashed potatoes use 1/4 cup of all-purpose flour)
• 1 large egg
• 3 green onions, sliced thin (white and green parts)
• 1/4 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/8 tsp white pepper (or 1/4 tsp ground black pepper)
• 1 TBSP melted butter or bacon fat
• Oil or non-stick spray for the waffle iron
• Fried eggs for the top (optional)

Instructions

1. Preheat a waffle iron according to the manufacturer’s instructions.
2. In a large bowl, combine all the ingredients and mix well.
3. Spoon about a cup of the mixture into the middle of the waffle maker (see notes).
4. Cook until golden brown, about 4 to 6 minutes.

Serve topped with a runny fried egg.

Makes about 4 x 5-inch Waffles

Notes

• I use a 5-inch round Belgian style waffle maker. If you are using a different size or your waffle maker isn’t Belgian style you will need to adjust the amount you add and the cooking time.
• These potato waffles aren’t’ supposed to be made with leftover mashed potatoes. However, you can use leftovers. Just add an extra tablespoon of flour to the mixture. You may also need to cook them a little longer depending on how loose the consistency of your mashed potatoes were.