Potato Waffle Recipe
These crispy potato waffles are made with leftover mashed potatoes, cheddar cheese, and green onions. The potato waffles cook up crispy on the outside and stay soft on the inside.
Servings: 4 servings
Equipment
Ingredients
- 2 cups mashed potatoes about 3 medium potatoes
- ½ cup all-purpose flour
- ⅓ cup melted butter cooled
- ¼ cup milk
- 2 large eggs
- 2-3 green onions sliced
- 2 garlic cloves minced
- Salt and pepper as needed
- 1 ⅓ cup shredded cheddar cheese divided
- Cooking spray
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- In a large bowl, mix the mashed potatoes, flour, melted butter, milk, eggs, green onions, garlic, and salt and pepper, if needed, until well combined. Fold in 1 cup of cheddar cheese.
- Spray the hot waffle iron with cooking spray, add about 1 tablespoon of shredded cheese followed by ⅓ cup waffle batter. Repeat for the remaining waffle sections and close the iron. Cook until the waffles are golden brown and crisp, about 5-7 minutes. The waffles are usually done when steam stops coming from the waffle iron. Remove and transfer to a wire rack and repeat with the remaining batter.
- Serve warm with extra green onions, sour cream, and/or a fried egg on top.
Notes
Storage: Kept in an airtight container in the fridge, the waffles will last for up to 3 days. I'd reheat them in the toaster oven to make them crispy again! However, a microwave would also work.
Nutrition
Serving: 2waffles | Calories: 519kcal | Carbohydrates: 43g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 428mg | Potassium: 803mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1073IU | Vitamin C: 33mg | Calcium: 332mg | Iron: 3mg
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