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. 

Maren Ellingboe
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
35 mins
Yield:
Makes 8-10 Belgian waffles or 12-14 regular waffles
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per Belgian waffle.

Nutrition Facts

217 calories; calories from fat 48%; protein 9.7g; fat 11g; saturated fat 5.2g; carbohydrates 19g; fiber 1.4g; sodium 680mg; cholesterol 66mg.
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