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Leftover mashed potato waffles | Daily Dine

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

brunchlunchwaffles

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Nutritional Information

Calories:424 kcal

Carbohydrate:69 g

Fat:11 g

Dietary Fiber:5 g

Protein:11 g

Saturated Fat:6 g

Sodium:1.8 mg

Sugar:7 g

Ingredients

325g leftover mashed potatoes at room temperature (see 'goes well with', below)

118ml whole milk

100g plain flour

1⁄2 tsp bicarbonate of soda

2 spring onions finely sliced

melted butter for the waffle maker

smoked salmon or cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional)

1⁄4 tsp poppy seeds

1⁄4 tsp toasted sesame seeds

1⁄4 tsp garlic granules

1 tsp crispy onions

Instructions

Step 1
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, 1/2 tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
Step 2
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.
Step 3
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.
Step 4
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.