1-1/2 cups mashed potatoes (with added milk and butter)
1 cup 2% milk
5 tablespoons canola oil
1/4 cup finely chopped onion
3 bacon strips, cooked and crumbled
Maple syrup or chunky applesauce
Additional crumbled cooked bacon, optional
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.
Bacon Potato Waffle Tips
What can I use instead of a waffle iron?
Instead of a waffle iron, trying making waffles on a grill pan. Preheat the pan to medium heat, then brush with oil. Ladle on the batter onto the pan with a ¼ or ½ measuring cup, then lower the heat. Cook on one side for 3-4 minutes; flip and cook the other side 3-4 more minutes. Waffles made on a grill pan will not have the same crispy brown edges as those made in a waffle iron, but they’ll have nice grooves to collect the syrup or applesauce.
Can you reheat potato waffles?
Yes, you can reheat potato waffles. Bake in a single layer on a baking sheet at 300° until heated through. You can also pop them back into the waffle maker for a few minutes to warm them up.
What else can I make with leftover mashed potatoes?