POTATO WAFFLES
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and poached asparagus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into coarse pieces with a fork or pastry cutter.
- Heat the waffle iron. In a large bowl, sift together all purpose flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.
- In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
- Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.
SWEET POTATO WAFFLES
Provided by Alton Brown
Categories dessert
Time 45m
Yield 4 (8-inch) waffles
Number Of Ingredients 11
Steps:
- Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
- In a large bowl, whisk together flour, baking powder, and salt and set aside.
- In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.
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
Steps:
- In a large bowl, combine potato flakes, flour, baking powder and salt. In a small bowl, whisk the milk, eggs and oil; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
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
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
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.
LEFTOVER MASHED POTATO WAFFLES
Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon
Provided by Jennifer Heftler
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 424 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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