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Bacon Potato Waffles

I like to garnish these great mashed potato waffles with sour cream and chives, or even a simple cheese sauce. My mother used to sprinkle them with a touch of sugar. —Laura Fall-Sutton, Buhl, Idaho
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    12 waffles


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 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?

You can make lots of things with leftover mashed potatoes, like shepherd’s pie, doughnuts and brownies. Check out the best waffle maker brands, according to our Test Kitchen. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
2 each: 318 calories, 18g fat (3g saturated fat), 83mg cholesterol, 614mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 8g protein.

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  • Roz
    Dec 3, 2017

    I wish I had made a double batch. If you like a more tender waffle, you will love these. I made them without bacon or onions, and with a tsp of vanilla. They seem to take a bit longer to cook than some other waffles, but it is well worth it.When I told my boyfriend that I was making potato waffles, he declined. After he had one, he was praying that I had more!Should have made a double batch.

  • duluth1970
    Apr 1, 2014

    Responding to bziol:Mashed sweet potatoes should work fine. You will have a sweeter waffle, since you added brown sugar when you mashed.

  • shortbreadlover
    Aug 10, 2013

    i made this receipe and used leftover mashed potatoes. it was a hit. my family loves wafles and this worked out great. it give another use for leftovers and no one is the wiser. it is a great budget stretcher in that manner.

  • ritasistos
    Mar 20, 2013

    Absolutely delicious but I didn't add the onion. I sometimes make mashed potatoes and freeze them anyway, now I portion out a couple of baggies of taters to just pull out for waffles. Waffles freeze very well also

  • bziol
    Feb 6, 2013

    I wonder how these would taste with mashed sweet potatoes. I used butter and brown sugar when I mashed the sweets so it could give some good flavor in combination with the bacon.

  • cookadoodle
    Nov 7, 2010

    so soft and great! made these with shredded chicken ham instead made about 12 large pancakes.

  • lisalc98
    Apr 7, 2010

    We loved the consistency of these waffles - soft on the inside and crispy on the out. The only thing I'd do different is add about two more strips of bacon to it. Great, hearty breakfast!