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Leftover mashed potato waffles served with eggs and bacon

Leftover mashed potato waffles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal424
fat11g
saturates6g
carbs69g
sugars7g
fibre5g
protein11g
salt1.8g
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Ingredients

  • 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

Method

  • 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.

Recipe tip

More ideas for the seasoning
It’s great in hummus and popcorn or sprinkled over avocado toast, salads or baked potatoes. Mix into soured cream, yogurt or soft cheese for a spread or dip. Or, use to frost the rim of a glass when serving a bloody mary.

Goes well with

Recipe from Good Food magazine, June 2021

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