Waffled Mashed Potatoes With Bacon, Scallion, and Cheddar

Name: Waffled Mashed Potatoes With Bacon, Scallion, and Cheddar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1/4 cup buttermilk; 2 large eggs; 2 1/2 cups leftover mashed potatoes; 1/2 cup thinly sliced scallion, white and light green parts only; 1 cup cooked bacon, chopped into 1/2-inch pieces; 1 cup grated cheddar cheese; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; nonstick cooking spray

Submitted by mike w.

"Great use for leftover mashed potates."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

2 tablespoons vegetable oil
¹⁄₄ cup buttermilk
2 large eggs
2 ¹⁄₂ cups leftover mashed potatoes
¹⁄₂ cup thinly sliced scallion, white and light green parts only
1 cup cooked bacon, chopped into 1/2-inch pieces
1 cup grated cheddar cheese
¹⁄₂ cup all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
nonstick cooking spray

directions

Preheat waffle iron. (If it has temperature adjustment, set it to medium.) If you want to keep finished waffled mashed potatoes warm, preheat oven to 225°F.
In large bowl, whisk together oil, buttermilk, and eggs. Add mashed potatoes, green onions, bacon, and cheese. Mix well.
In small bowl, combine flour, baking powder, baking soda, salt, and pepper. Fold into potato mixture until evenly incorporated.
Spray both sides of waffle iron with nonstick spray and place about 1/2 cup of potato mixture onto each section of waffle iron. Cook until golden brown and crispy, about 3 minutes.
Remove from waffle iron, place in preheated oven to keep warm, and repeat previous step with remaining batter.
For a leftover Thanksgiving meal, serve topped with gravy, cranberry sauce, and/or turkey. For breakfast or brunch, serve topped with a fried egg.