Potato waffles

By Jason Skrobar
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  • 2 cups leftover mashed potatoes
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder


  1. Pre-heat waffle iron and spray with non-stick cooking spray.
  2. In a large mixing bowl add mashed potatoes, eggs, flour, salt and baking powder and mix to combine.
  3. Use a 1/4 cup measuring cup to scoop some batter into the waffle iron and close the lid.
  4. Cook the waffles for about three to four minutes or until golden brown.

Tex-Mex version:

  1. When mixing batter add one cup shredded cheddar cheese, one teaspoon cayenne pepper and two chopped green onions. Top waffles with sour cream, tomato salsa, more cheese and chopped green onions.

German version:

  1. When mixing batter add one tablespoon grainy dijon mustard and 1/2 cup drained sauerkraut. Top waffles with sour cream, sauerkraut, bratwurst and some pickled red onion.

Breakfast version:

  1. Top these breakfast potato waffles with a fried egg and some crumbled bacon. Drizzle with hot sauce and maple syrup!


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