Mash Potato Waffles
 | Cooking Time 30 minutes |
 | Serves 2 large or 4 smalll waffles |
INGREDIENTS
Waffles:
- 500g leftover mash potatoes, cooled
- 50g flour (regular or GF)
- 50g shredded cheese
- 50g milk
- 2 eggs
- Salt and pepper
Toppings:
- 150g smoked salmon
- 2x tbsp jammed chilli
- 4x poached eggs
- 1 cup chopped herbs (dill, chives and parsley)
- 1 spring onion
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
This mash potato waffles recipe could not be easier, and you can really add whatever you want. WA Potatoes are a staple for winter comfort food in our house, and mash is regularly on rotation, but it’s such a wonderful starting point for leftovers the next day. I couldn’t be happier with how these crispy cheesy potato waffles turned out; it feels like such an impressive brunch to serve your friends and family.
- Preheat your electric waffle iron for 10 minutes.
- To a large bowl, combine all waffle ingredients.
- Open the waffle maker and spray the surfaces with cooking oil/canola spray.
- Place 4 ice-cream scoops of waffle mix onto the hot waffle iron. Cook your waffle until crispy and golden. (You will need to continue cooking the potato waffle beyond the light going off; my waffle iron took about 4 minutes per waffle.)
- Use a spatula to remove from the waffle iron.
- Top with smoked salmon and a generous spoonful of jammed chilli, soft poached eggs, chopped herbs, and spring onions. Season with salt and pepper.
TIP: Top with smoked salmon and a generous spoonful of jammed chilli, soft poached eggs, chopped herbs, and spring onions. Season with salt and pepper.
About This Recipe
Leftover mash gets a second life here, and honestly, this is about as easy as cooking gets. WA potatoes are a winter staple in our kitchen, so mash is always on hand — this is just proof it’s never really “leftover,” it’s the start of something better. Crispy on the outside, soft in the middle, and topped with smoked salmon and jammed chilli, it’s brunch that looks a lot more impressive than the effort it took.
Recipe by Perth food creator and content developer Kerby Dichiera (@kerbycooks) — a passionate cook and storyteller who is endlessly inspired by the world-class produce grown right here in Western Australia. With a decade of hospitality experience behind her and a talent for making food feel personal and relatable, Kerby is exactly the kind of creative we love collaborating with. 🥔
If you like this, make sure you try:
Crispy Giant Potato Rösti with bacon and cheese by Not Quite Nigella