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.
2. Whisk together the eggs, milk and oil.
3. Add the creamy leftover potatoes shredded cheese and bacon. Stir.
4. In another bowl whisk the dry ingredients. The flour, onion soup mix, baking powder, baking soda and your seasonings - excluding the paprika.
5. Slowly introduce the dry mix to the creamy mix and stir it together.
6. Pour batter onto waffle iron
7. The waffle is done when its golden brown
8. Sprinkle on paprika, then top with sour cream, additional shredded cheese and crumbled bacon if desired.
PRETTY FLY
POTATO 'N' CHEESE WAFFLE
