Servings: 3
WHAT YOU’LL NEED
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1 3/4 - 2 Cups Leftover Creamed Potatoes
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Two Eggs
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1 Cup Shredded Cheese (Reserve some for topping)
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1/2 Cup Flour
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1/4 Cup Buttermilk
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2 Tbsp Vegetable Oil
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1 Tsp Lipton Onion Soup Mix
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1/2 Tsp Baking Powder
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1/4 Tsp Baking Soda
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Other:
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3 Cooked Bacon Strips, Crumbled (Optional, reserve some for topping)
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Spreadable Butter
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Chives
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Paprika
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Sour Cream (For topping, optional)
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
