Potato Waffles
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 teaspoon ground black pepper
- 2 cups mashed potatoes
- Carbohydrate 35.2026295105778 g
- Cholesterol 19.8015625065405 mg
- Fat 6.98184474328667 g
- Fiber 1.86553770471071 g
- Protein 5.02354960300268 g
- Saturated Fat 4.26042850917663 g
- Serving Size 1 1 serving (191g)
- Sodium 521.904715078517 mg
- Sugar 33.3370918058671 g
- Trans Fat 0.624578509819496 g
- Calories 222 calories
Directions 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.
