BACON POTATO WAFFLES
I like to garnish these savory waffles with sour cream and chives or a simple cheese sauce. My mother used to sprinkle them with a touch of sugar.
—LAURA FALL-SUTTON BUHL, ID
PREP: 20 MIN. • COOK: 5 MIN./BATCH • MAKES: 12 WAFFLES
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups mashed potatoes (with added milk and butter)
1 cup 2% milk
5 tablespoons canola oil
1/4 cup finely chopped onion
3 bacon strips, cooked and crumbled
Maple syrup or chunky applesauce
Additional crumbled cooked bacon, optional
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.
BACON AT THE READY
As long as you are cooking bacon for breakfast, you might as well cook the entire package at the same time. Leftover bacon can be used in many dishes, including salads, sandwiches and soups.