Name: Leftover mashed potato waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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); 1⁄4 tsp poppy seeds; 1⁄4 tsp toasted sesame seeds; 1⁄4 tsp garlic granules; 1 tsp crispy onions

Leftover mashed potato waffles served with eggs and bacon

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.