Potato - Herb Waffles
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!).
READY IN: 1hr 20mins
SERVES: 10
YIELD: 30 waffles
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄4cup melted butter
- 2
- 2 1⁄2cups flour
- 2cups whole wheat flour
- 1⁄2cup rolled oats
- 1tablespoon baking powder
- 1teaspoon salt
- 1 1⁄2tablespoons sugar
- 1tablespoon dried parsley
- 1tablespoon minced fresh chives
- 1tablespoon minced green onion
- 1⁄2tablespoon fresh thyme leave
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DIRECTIONS
- Preheat the waffle iron and grease well with spray oil.
- In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
- Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
- Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.
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