1/1 Photo of Potato - Herb Waffles
1 hr 20 mins
Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner. Leftovers freeze beautifully too - pop them in the toaster for a quick dinner starch (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).
My Private Note
Units: US | Metric
- 1 kg potato, cooked and mashed smooth (lukewarm, I used a ricer)
- 1/4 cup melted butter
- 2 eggs, beaten
- 2 1/2 cups flour
- 2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 tablespoon dried parsley
- 1 tablespoon minced fresh chives
- 1 tablespoon minced green onion
- 1/2 tablespoon fresh thyme leave
- 1Preheat the waffle iron and grease well with spray oil.
- 2In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
- 3Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
- 4Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.
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Nutritional Facts for Potato - Herb Waffles
Serving Size: 1 (180 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 351.5
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.4 g
- Cholesterol 49.4 mg
- Sodium 404.4 mg
- Total Carbohydrate 63.8 g
- Dietary Fiber 6.1 g
- Sugars 2.9 g
- Protein 10.3 g