The day after Thanksgiving brings a fridge full of leftovers. Some naturally lend themselves to lunch the next day like turkey for sandwiches or vegetables which reheat easily. Mashed potatoes have always been a side that I wasn’t sure how to reheat. I didn’t like throwing them in the microwave as they didn’t cook evenly, they burn easily and make for a messy cleanup in a pan, and a nonstick skillet just seems like overkill. So then the idea hit me that they would be a great breakfast item. I really like crunchy hash brown potatoes for breakfast and a waffle iron seemed like a feasible way to make mashed potatoes crunchy and toasty. So below is the breakfast recipe that I’ve concocted that works for me. DISCLAIMER: these can be messy to make and most likely the first few will look less than elegant as you figure out just how much of the potato mixture to add to your waffle iron. I recommend with starting with less of the batter than you think you will need as it will expand considerably when they cook. Also, having a wooden utensil nearby will help in extracting the waffle from the iron.
Mashed Potato Waffles
- Leftover mashed potatoes
- Eggs (2 per person)
- Salt & pepper
- Cooking spray
- Green onions
- Spice and/or herbs
- Turn on your waffle iron to high to preheat.
- Add one portion of mashed potatoes to 2 well beaten eggs. The mixture will be lumpy but try to break up the larger clumps of potatoes. Mix in any of the optional items if desired. Season with salt and pepper or your favorite egg herb (I like adding dried dill or chives).
- Spray the waffle iron liberally with cooking spray.
- Using a ladle, add one heaping scoop of mixture to the waffle iron. Spread the mixture over the pan to ensure the eggs are evenly distributed. Press the iron together and cook for 5-7 minutes.
- Using a wooden kitchen tool (or even better a chopstick) gently separate the waffle from the iron and serve.