These Potato Waffles are a delicious way to transform leftover mashed potatoes into a crispy, golden meal that's perfect for breakfast, lunch or as a comforting side dish. Flavoured with simple herbs and seasonings, they're easy to make and a great way to reduce food waste.
They're wonderfully versatile and can be served with eggs and bacon for breakfast, topped with melted cheese alongside a bowl of soup, or enjoyed with your favourite savoury toppings. Crispy on the outside and fluffy in the middle, they're sure to become a favourite whenever you have leftover mashed potatoes.
Calories in Leftover Potato Waffles
This recipe makes 4 waffles and is 191 calories per serving (2 waffles)
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Leftover Mashed Potatoes: Chilled mashed potatoes work best, as they're firmer and easier to mix. This recipe is a great way to use up leftovers.
- Egg: Helps bind the mixture together so the waffles hold their shape.
- Flour: Just a little helps the waffles to hold together.
- Seasonings: The paprika, oregano, basil, garlic powder, onion powder, salt and black pepper add plenty of savoury flavour. Feel free to adjust the herbs and spices to suit your taste.
- Olive Oil Spray: Lightly spray the waffle maker to prevent sticking and help the waffles become beautifully golden.
- Spring Onion: Adds freshness, colour and a mild onion flavour. Sprinkle over just before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
These Potato Waffles are easy to customise with different cheeses, herbs and flavourings.
- Add cheese: Mix grated cheddar, mozzarella, Parmesan or Gruyère into the mashed potatoes for extra flavour, or add some cheese to the top of cooked waffles and place them under the broil or grill for a couple of minutes to melt.
- Change the herbs: Swap the oregano and basil for fresh chives, parsley, thyme, rosemary or Italian mixed herbs.
- Boost the seasoning: Add smoked paprika, Cajun seasoning, chilli flakes or a pinch of mustard powder for a different flavour.
- Add vegetables: Finely chopped spring onions, chives, spinach, sweetcorn or grated courgette (zucchini) all work well. If using courgette, squeeze out any excess moisture first.
- Add extra protein: Stir through cooked bacon, diced ham or shredded chicken for a heartier waffle.
- Make them spicy: Add a pinch of cayenne pepper or finely chopped jalapeños.
- Use different mashed potatoes: This recipe works with plain mashed potatoes or leftover flavoured mash, such as garlic mash or cheesy mash.
Serving Suggestions
If we are enjoying these potato waffles for breakfast, we love them just as they are with some eggs (usually poached or fried), and then the kids love baked beans with theirs, but grilled mushrooms or tomatoes are another great side. Hey, we sometimes even have crispy bacon or sausages.
You can also enjoy them as part of a main meal instead of my Perfect Oven Baked Chips, I even like this on the side of some chilli with sour cream and salsa and if I have a few spare, some mashed avocado - yum!!.
Another great way to serve these is topped with some cheese of your choosing once they are cooked and placed under the grill until melted. Then you can have them on the side of some soup instead of bread. I love them with this Roasted Vegetable Soup.
If you prefer you can add your cheese into the mashed potato mix to turn these into cheesy potato waffles.
Storing, Freezing and Reheating
To Store: Allow the potato waffles to cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
To Freeze: Once cooled, place the waffles in a freezer-safe container or freezer bag, separating each one with parchment paper. Freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in the air fryer at 190°C (375°F) for 4-5 minutes, or in the oven at 200°C (400°F) for 8-10 minutes, until hot and crisp. From frozen, reheat in the air fryer for 6-8 minutes, or in the oven for 12-15 minutes, until heated through.
More Potato Recipes
Got a bag of potatoes to use up? Here are some tasty recipe ideas to try:
See more Potato Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Potato Waffles
These Potato Waffles are a delicious way to turn leftover mashed potatoes into crispy, golden waffles that are perfect for breakfast, lunch or as a comforting side dish.
Ingredients
- 300g (10.5oz) of chilled Leftover mashed potatoes
- 1 tablespoon of flour
- 1 large egg
- pinch of paprika
- ½ teaspoon oregano
- ½ teaspoon of basil
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ¼ teaspoon of salt
- pinch black pepper.
- olive oil spray
- 1 spring onion, chopped
Instructions
- Preheat your waffle maker to its highest setting.
- Place the chilled mashed potatoes between a few sheets of kitchen paper and gently press to absorb any excess moisture. The drier the mashed potatoes, the crispier the waffles will be.
- Transfer the mashed potatoes to a bowl and mix with the egg, flour, paprika, oregano, basil, garlic powder, onion powder, salt and black pepper until well combined.
- Once the waffle maker is fully heated, spray it with olive oil spray
- Divide the mixture evenly between the 4 compartments of the waffle maker to make 4 potato waffles. The mixture doesn't need to completely fill each section – these waffles are meant to have a rustic look.
- Close the lid and cook for 6-8 minutes, or until the waffles are crisp, golden and heated through. Avoid opening the waffle maker too early, as this can cause the waffles to break apart.
- Carefully remove the waffles, sprinkle with the chopped spring onions and serve immediately.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Vegetarian/Dairy Free Friendly
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
2Serving Size
1 SERVING (2 WAFFLESAmount Per Serving Calories 191Total Fat 7gSaturated Fat 1gUnsaturated Fat 0gCholesterol 94mgSodium 803mgCarbohydrates 30gFiber 1gSugar 0gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Mhairi Beeby says
Wow, love these, tried a couple in the airfryer but oven method for longer is definitly best - crispy round the edges with squidgy middle 5 stars 🙂
Max says
Hi there, I tried making these today and it didn’t go too well.. they kept getting sticking to the waffle maker, so I had to put them in the oven as a last resort. Any ideas why this might be happening, I’m a total newbie in the kitchen so any tips would help:)
Siobhan (Slimming Eats) says
make sure you don't open the waffle iron while they cook, as it will pull them apart before they have set, also make sure you mashed potatoes are not too wet. You want them pretty dry when you add in the egg, if your mashed potato is too wet, you may want to add in another egg to ensure they hold together. But again high temp on waffle iron and don't open while they cook, must waffle irons have a light to indicate cooking time.