Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon
Prep:10 mins
Serves 2
325g leftover mashed potatoes, at room temperature (see ‘goes well with’, below)118ml whole milk100g plain flour1⁄2 tsp bicarbonate of soda2 spring onions, finely slicedmelted butter, for the waffle makersmoked salmon or cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional)
STEP 1Heat 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 2Brush 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 3Lift 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 4Top 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.
