Leftover Mashed Potato Waffles Recipes

POTATO WAFFLES

Steps:

• Melt butter in a skillet over medium heat.
• Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• Preheat the waffle iron and grease it with cooking spray.
• In a large bowl, whisk the eggs, then add in the mashed potatoes, scallions, and cheese. Mix to combine.
• In a separate small bowl, whisk together the flour, baking powder, and baking soda. Fold these dry ingredients into the potato mixture until everything is well combined.
• Scoop 1/2 cup or smaller (depending on the size of your waffle iron) of the batter into the prepared waffle iron. Use a spoon to even out the batter so your waffle isn't too thick. Close the lid and let the waffle bake until golden brown.
• Transfer the waffle to a serving platter or keep them warm in the oven until the remaining batter is used up.
• Garnish the waffles with your favorite toppings. I added a dollop of sour cream, chopped scallions, bacon or smoked salmon, tomatoes, pickled onions, or you can use whatever you have on hand.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• Heat a waffle iron.
• Crack eggs into a large mixing bowl then lightly beat with a fork. Add the mashed potatoes, flour, and baking powder to the mixing bowl then mix until well combined.
• Add the cheese, ham or bacon, and chives and fold using a rubber spatula until evenly distributed.
• Lightly mist the waffle iron with cooking spray. Spread 1/2-1 c of the mashed potato batter evenly across the waffle iron, filling three-fourths full. Close and cook until the edges are golden brown and the waffle is cooked through. Remove the waffle and repeat with the remaining batter.
• Serve immediately with your favorite savory toppings, like sour cream and additional chopped chives.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• 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, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
• 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.
• 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.
• 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.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.