Bacon Potato Waffles Recipes

POTATO WAFFLES

Potato Waffles image

Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.

Provided by SuperWifey

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 onion, chopped
1 tablespoon minced garlic
2 cups mashed potatoes
¼ cup all-purpose flour
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Melt butter in a skillet over medium heat.
Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
Preheat a waffle iron according to manufacturer's instructions.
Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.9 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 540 mg, Sugar 3 g

BACON POTATO WAFFLES WITH APPLESAUCE

Bacon Potato Waffles with Applesauce image

My mother used to add bacon to a lot of recipes for extra flavor. So I modified this potato waffle by doing just that. It's a great recipe for using up leftover mashed potatoe, and it goes so well with applesauce. - Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 12 waffles.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/2 cups mashed potatoes
1 cup 2% milk
5 tablespoons bacon drippings or canola oil
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
Chunky applesauce

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and bacon drippings. Stir into dry ingredients just until moistened. Fold in bacon and onion., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with applesauce.

Nutrition Facts :

BACON AND POTATO WAFFLES

Bacon and Potato Waffles image

These fully loaded waffles are studded with bacon bits and potatoes. Cooking the hash browns in a waffle iron makes them extra light and crispy.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 ounces thick-sliced bacon
2 large eggs
1 3/4 cups milk
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more butter for serving
2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon smoked paprika
1/2 teaspoon baking soda
1 teaspoon kosher salt
20 ounces refrigerated shredded hash browns
Vegetable oil, for brushing the waffle iron
Maple syrup, for serving

Steps:

Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.