Bacon Blue Cheese Mashed Potato Waffles.
Important question: do you have any mashed potatoes left?
I know that seems like quite the rare possibility, but… maybe if you do?
Toss ’em in your waffle maker.
Add some bacon, some blue cheese, fry up an egg (because, um, of course), brush that dang waffle maker with bacon grease (yep I said it) and go to town.
I should add, that perhaps, this should be done after one more full Thanksgiving plate is consumed.
My Thanksgiving leftover ideas almost ALWAYS require an egg. Make a sandwich? Top it with an egg. Making tacos? Add an egg. Breakfast hash?
You guess it.
I’ve talked for years about how my mom would make MASHED potato pancakes. We are talking complete comfort food, often served with scrambled eggs. Probably fried in bacon grease. They were ridiculously delicious and tasted like 1994 and I was pretty positive they would work just as well in the waffle maker.
Waffles, not pancakes. Are we over pancakes in 2015? Is it about waffling everything?
Maybe, in which case I’m going to go get the sweet potatoes too. See ya!
- 2 cups mashed potatoes
- 1/3 cup flour
- 1 large egg, lightly beaten
- 4 slices cooked bacon, crumbled
- 3 tablespoons crumbled blue cheese
Heat the waffle iron to it’s highest setting.
In a large bowl, mix together the potatoes, flour, egg, crumbled bacon and blue cheese. If you want to use salt and pepper, more butter, or flavor, do so at your discretion because it totally depends on how your mashed potatoes were made on thanksgiving! You might also find that you need a touch more flour if your potatoes were super buttery. Ideally, the potato batter will be a soft and sticky dough. Place a scoop right in the center of your very hot waffle maker and close the lid. Cook for a few minutes until crisp on the outside, about 3 to 4 minutes. Repeat with remaining potatoes.
Serve with extra bacon, crumbled blue cheese and an egg!
Sooo what are your leftover plans today? Soooo what are your leftover plans today?