Photo: Thomas J. Story
Total Time
35 Mins
Yield
Makes 8-10 Belgian waffles or 12-14 regular waffles

Think of these crisp, savory delights as a cross between a latke and a waffle. Dolloped extra-small, they're great as appetizers, and the same batter (thinned with a bit of milk) makes outrageous pancakes. Turn your leftover mashed potatoes into something great with your waffle iron. Serve these as a savory brunch option alongside scrambled eggs. The outside of the waffles will be crisp while the sour cream adds a cool texture and the final sprinkle of bacon and green onions brighten and finish the dish. 

How to Make It

Step 1

Preheat a waffle iron on medium heat and spray with cooking spray.

Step 2

Mix mashed potatoes, eggs, flour, and salt in a large bowl. Stir in cheese and half of chopped green onions until just combined.

Step 3

Scoop 1/2 cup of mixture into each section of Belgian waffle iron (1/3 cup for regular waffle iron) and spread evenly. Cook on medium until nicely browned and cooked through, about 5 minutes. Repeat with remaining potato mixture.

Step 4

Serve waffles topped with sour cream, remaining green onions, and bacon.

Step 5

Note: Nutritional analysis is per Belgian waffle.

Ratings & Reviews