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.
3 cups cooked mashed potatoes
2 large eggs
3/4 cup flour
1 teaspoon salt
1 1/2 cups coarsely shredded sharp cheddar cheese
4 green onions, chopped, divided
Sour cream or Crème Fraîche, for topping
8 strips crisp-cooked bacon, crumbled
How to Make It
Preheat a waffle iron on medium heat and spray with cooking spray.
Mix mashed potatoes, eggs, flour, and salt in a large bowl. Stir in cheese and half of chopped green onions until just combined.
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.
Serve waffles topped with sour cream, remaining green onions, and bacon.