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
Provided by Taste of Home
Time 25m
Yield 12 waffles.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 8g protein.
CRISPY SKILLET POTATOES WITH BACON
Steps:
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
- Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
CRISPY, CHEESY POTATO WAFFLES
A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.
Provided by Sugar Blessings
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
- Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
- Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
- Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.4 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 513.6 mg, Sugar 1.8 g
POTATO WAFFLES
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
Provided by SuperWifey
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat.
- Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
- Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.9 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 540 mg, Sugar 3 g
BACON AND POTATO WAFFLES
These fully loaded waffles are studded with bacon bits and potatoes. Cooking the hash browns in a waffle iron makes them extra light and crispy.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
- Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
- Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
- Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
- Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.
CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON
Steps:
- Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
- Preheat the oven to 400 degrees F.
- Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
- While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
- In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.
BACON WAFFLES
My husband saw these appealing waffles on a television cooking show and decided to try them himself. The whole family enjoyed the combination of flavors, and I enjoyed the time off from cooking!
Provided by Taste of Home
Time 50m
Yield 8-10 waffles (about 6-3/4 inches).
Number Of Ingredients 8
Steps:
- In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 320 calories, Fat 19g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 651mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
BAKED CHICKEN, POTATO, AND BACON CASSEROLE
How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.
Provided by Tanja A
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg
CRISP BACON & POTATO SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. This easy soup when paired with fresh crusty bread and a salad easily holds it's own as a main dish. Perfect for those cold winter nights or when you need an easy meal in a hurry.
Provided by bobbimoccia
Categories Potato
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later. Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way. Remove the potatoes and onion set aside. Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
- In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
- In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
- Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
- Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro. Heat to a boil for 10 minutes then turn off turn off. Salt and pepper to taste.
- Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.
Nutrition Facts : Calories 158.5, Fat 4.4, SaturatedFat 1.2, Cholesterol 10.8, Sodium 515.9, Carbohydrate 18.7, Fiber 0.3, Sugar 5.7, Protein 9.9
CRISPY POTATO BLT TACOS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Golden, crispy potatoes make a delicious filling for a soft taco. Bacon, lettuce and salsa complete the BLT theme.
Provided by bakerchick99
Categories Lunch/Snacks
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
- Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
- Fill tortillas with potatoes, lettuce, bacon and salsa.
Nutrition Facts : Calories 177.9, Fat 8.6, SaturatedFat 2.6, Cholesterol 10.9, Sodium 154.9, Carbohydrate 21.5, Fiber 3, Sugar 0.4, Protein 4.6
CRISPY POTATO AND ARTICHOKE NAPOLEONS #SP5'
Official Contest Entry: Simply Potatoes 5Fix. Garlic and Herb hash Browns make a crispy "pastry" for these loaded mashed potato napoleons.
Provided by bakerchick99
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. Rinse out skillet.
- Meanwhile, in large bowl toss Simply Potatoes Garlic and Herb Hash Browns with parmigiano reggiano until well blended. Heat 1 tablespoon reserved drippings in same nonstick skillet over medium heat. In batches, mound 1/4 cupfuls of potato mixture in skillet; spread each to a 4-inch circle. Cook 3 minutes or until browned and crisp, turning once. Remove to paper towel-lined plate; keep warm. Repeat with remaining potato mixture and drippings as needed.
- Meanwhile, heat Simply Potatoes Mashed Potatoes as directed on package; stir in artichoke hearts. Place 4 potato patties on each of 4 warmed dinner plates. Mound 2/3 of the mashed potato mixture on potato patties; sprinkle with all but 2 tablespoons of bacon and top each with a second potato patty. Mound remaining mashed potatoes in center of each napoleon; sprinkle with reserved 2 tablespoons bacon.
Nutrition Facts : Calories 259.3, Fat 12.6, SaturatedFat 3.2, Cholesterol 7.2, Sodium 449, Carbohydrate 30.2, Fiber 4.3, Sugar 1.5, Protein 6.7
CRISPY POTATO AND BACON WAFFLES #SP5
Official Contest Entry: Simply Potatoes 5Fix. A versatile side dish, this savory waffle can be topped with either a spicy red pepper jelly, applesauce, cheese sauce or sour cream and chives .
Provided by hartfelder
Categories Potato
Time 35m
Yield 12 waffles, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat milk and eggs together.
- Gently stir in flour just until moistened.
- Mix in Simply Potatoes O'Brien Hash Browns and bacon crumbles.
- Bake in a preheated waffle iron until golden brown.
- Serve with topping of choice.
Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 2.7, Cholesterol 73.1, Sodium 374.8, Carbohydrate 17.5, Fiber 0.6, Sugar 0.1, Protein 6.4
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- Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter. Fold in the 1/2 cup of bacon and the 1/3 cup of chives.
- Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.
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