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Servings: 3

WHAT YOU’LL NEED 

  • 1 3/4 - 2 Cups Leftover Creamed Potatoes

  • Two Eggs

  • 1 Cup Shredded Cheese (Reserve some for topping)

  • 1/2 Cup Flour

  • 1/4 Cup Buttermilk

  • 2 Tbsp Vegetable Oil

  • 1 Tsp Lipton Onion Soup Mix

  • 1/2 Tsp Baking Powder

  • 1/4 Tsp Baking Soda

  • Other:

  • 3 Cooked Bacon Strips, Crumbled (Optional, reserve some for topping)

  • Spreadable Butter 

  • Chives

  • Paprika

  • Sour Cream (For topping, optional)

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You already know, WASH those hands first and keep doing so. 

 

1. Grease and preheat your waffle maker.

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2. Whisk together the eggs, milk and oil.

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3. Add the creamy leftover potatoes shredded cheese and bacon. Stir.

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4. In another bowl whisk the dry ingredients. The flour, onion soup mix, baking powder, baking soda and your seasonings - excluding the paprika.

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5. Slowly introduce the dry mix to the creamy mix and stir it together.

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6. Pour batter onto waffle iron

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7. The waffle is done when its golden brown

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8. Sprinkle on paprika, then top with sour cream, additional shredded cheese and crumbled bacon if desired. 

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PRETTY FLY

POTATO 'N' CHEESE WAFFLE

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