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Leftover Cheesy Mashed Potato Waffles

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Thanksgiving can be a big day for food waste – but it doesn’t have to be! To help you make the most of Thanksgiving leftovers and stave off potential potato fatigue, try getting creative with these Leftover Cheesy Mashed Potato Waffles. They make for a great savory breakfast, breakfast-y dinner, or easy meal that makes leftovers something to look forward to.

Make 6 to 8 large waffles

Leftover Cheesy Mashed Potato Waffles ingredients

Ingredients

  • 2 tbsp Imperfect Foods Salted Butter, melted
  • ¼ cup milk
  • 2 eggs
  • 2 ½ cups leftover mashed potatoes
  • 3 tbsp sliced green onions
  • 1 cup shredded cheddar cheese
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Sour cream, green onions, fried eggs, avocado, bacon, for topping 

Directions

  1. Grease and preheat your waffle iron.
  2. In a large bowl, whisk together the melted butter, milk, and eggs. Then stir in the mashed potatoes, green onions, and cheese until everything is fully incorporated.
  3. In a small bowl, whisk together flour, baking powder. and baking soda. Fold flour mixture into the potato mixture until well combined. 
  4. Scoop ½ – ⅔ cup of the potato mixture and pour it onto the hot waffle iron. When you close the lid, the batter should go all the way, or almost all the way, to the edges of the waffle iron. Cook until golden brown.
  5. Transfer the cooked waffle to a serving platter and repeat the baking process with the remaining potato mixture.
  6. Serve waffles with sour cream, green onions, avocado slices, fried eggs, or bacon.  

Recipe notes and variations

  • If after step 3 the waffle batter looks too dry and isn’t holding together, add another egg. If it looks too wet, add flour, one tablespoon at a time, until the mixture can hold its shape. 
  • You can make a big batch at once and save the waffles you don’t eat in the freezer.  Then reheat them in the toaster when you’re ready to eat.
  • Check out our other creative recipes for Thanksgiving leftovers.

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