Leftover mashed potato waffles
- Preparation and cooking time
- Serves 2
- 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)
For the seasoning
- 1⁄4 tsp poppy seeds
- 1⁄4 tsp toasted sesame seeds
- 1⁄4 tsp garlic granules
- 1 tsp crispy onions
- 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, ½ 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.