These potato waffles are ideal when you have leftover mash. Load them with your favourite toppings!
Give your leftover mash a tasty makeover with this potato waffle recipe.
Perfect for brunch, lunch or as a light dinner, this is a quick and easy recipe. You can load up these potato waffles with your favourite toppings.
Organic egg vs chia egg
I am using an organic egg here (courtesy of our rescue hens!) because the waffles hold slightly better together with it rather than with a chia egg.
If you are using a chia egg, make sure that once cooked, you remove the waffle very carefully from the waffle iron.
How to make these potato waffles
I had quite a lot of mash leftover when I decided to make this recipe. 650g (US 3 cups) of mash make 4 large waffles. If you have less mash, simply reduce the amount of (dairy-free) butter, spring onion and garlic powder proportionally. You can keep the egg (or the vegan chia egg) as is.
You can put your waffle iron to heat up while you are preparing the mash mixture. When your waffle iron is hot enough, and you are ready to cook your first waffle, make sure you grease the waffle plates really well. I use a setting of 4 on my waffle maker. It has a maximum setting of 7.
Once you have mixed all the ingredients, spread the mash mixture so it covers 3/4 of the waffle plate. Close and cook for 5 minutes until crisp and golden. Conveniently, my waffle maker beeps to let me know the waffles are ready! Do not open the waffle iron while the waffle is cooking.
What type of toppings work best with these potato waffles?
Needless to say that you can pretty much use whatever you like for toppings. One rule only… keep it colourful.
In the picture above, I have used a mixture of raw ingredients I had in the fridge: watercress, herby dairy-free yoghurt, tomatoes, cucumber, radish, red onion, avocado and microgreens.
Other ideas include beetroot, pepper, grated carrot, steamed broccoli, baby spinach leaves etc…
For the second waffle, I have used watercress, tomatoes, avocado, vegan bacon and some maple syrup. Delish!
Here are more brunch recipes you may like to try:
- EINKORN COURGETTE WAFFLES [VEGAN]
- TOFU BREAKFAST SCRAMBLE [VEGAN]
- SMASHED AVOCADO TOAST WITH POACHED EGG & HARISSA [VEGETARIAN]
I hope you enjoy this potato waffle recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Potato Waffles
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 organic egg (or 1 chia egg – 1 Tbsp milled chia seeds in 3 Tbsp of water)
- 650 g mash leftover
- 25 g melted (dairy-free) butter
- 3 spring onions
- 1/2 tsp garlic powder
TOPPINGS:
- Raw vegetables (watercress, tomatoes, radishes, avocado, microgreens, cucumber, red onion etc…)
- vegan bacon + maple syrup
- dairy yoghurt + chopped coriander
Instructions
- Beat the egg in a small bowl (if you are using a chia egg instead, mix the milled chia seeds in 3 Tbsp of water. Set the chia egg aside for 10 mins).
- Heat your waffle iron to medium-high. I use a setting of 4 on my waffle maker. It has a maximum setting of 7.
- Place the leftover mash in a large bowl. Add melted (dairy-free) butter, finely chopped spring onions and garlic powder. Mix all together with either the beaten egg or the chia egg. If you feel the mixture is a bit too dry (this can happen if your leftover mash is a few days old) add a splash of plant-based milk.
- When your waffle iron is hot enough, and you are ready to cook your first waffle, make sure you grease the waffle plates really well.
- Spread some of the mash mixture in order to cover 3/4 of the waffle plate. Close and cook for 5 minutes until crisp and golden. Conveniently, my waffle maker beeps to let me know the waffles are ready! Do not open the waffle iron while the waffle is cooking.
- When done transfer the waffle to a rack and keep warm while you are making the rest of the waffles.
- Serve warm, topped with your favourite ingredients.
- Pictures above include a waffle loaded with watercress, tomatoes, avocado, vegan bacon and maple syrup and another waffle loaded with watercress, herby dairy-free yoghurt, tomatoes, cucumber, radish, red onion, avocado and microgreens.
Nutrition
I cannot wait to see your posts!
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