Leftover Mash Potato Breakfast Waffles
Made with leftover mash potato, these Breakfast Waffles are a fancy alternative to a more traditional potato hash. Inspired by a similar dish we had at Cumulus Inc in Melbourne.
Are you a sharer or hoarder of food when eating out? I often wonder about those things. And so, would you expect a small taste of your partner’s or friend’s food or are you more of a “if I wanted a taste of that I would have ordered it” person?
In my most recent experience, one can be both.
A couple of months ago now (gosh how time flies) Matt surprised me with a birthday trip to Melbourne. He had planned an amazing weekend dotted with all sorts of bucket list adventures and foodie treats. All was going according to plan until I managed to spoil our mandatory visit to Chin Chin for dinner by falling asleep. Yep. Sigh. I know!
After a forced, and longer than usual, overnight fast I decided to make it up to my dearest by taking him out to brunch at Cumulus Inc. I’ve heard good things about the place and thought it might help lift the mood a little and satiate our rumbling bellies. It was busy, but after a short wait with coffee in hand we were seated at the kitchen bar counter. A perfect spot for chefing action watching, especially when they prepare a smorgasbord of quirky and innovative food.
Knowing that Matt has recently graduated to not just tasting a bite of my meal, but sharing dishes half down the middle, I assumed I was in for a treat when, without much hesitation, he ordered a stack of waffles with brisket and a pickle relish of sorts. Instead, I only got a smallest of tastes. It might have been hunger or the fact that the whole dish was so magnificently fabulous! I can say it certainly did make up for me falling asleep and missing dinner.
And so, upon our return home I whipped up this leftover potato version adapted ever so slightly from Joy The Baker. It is the closest I’ll ever get to having a plate to myself, because the menu has recently changed.
- 2 eggs
- 20g butter, melted
- ¼ cup buttermilk
- 2 cups leftover mashed potatoes
- ½ cup wholemeal spelt flour
- ½ cup grated cheese
- ½ tsp baking powder
- ¼ tspbaking soda
- ½ tsp garlic powder
- a good grind of sea salt and pepper
- oil for greasing the waffle iron, I used Brookfarm's macadamia oil
- 1 baby cos lettuce
- 2 dill pickles
- 100g prosciutto or leftover roast or corned beef
- 3 tbsp curried relish, I used Anathoth's Farmstyle Pickle
- Place eggs in a large bowl and whisk until light and fluffy. In another bowl combine melted butter, buttermilk and mash potatoes. Whisk until the mixture is combine and no large chunks remain. Add potato mixture to the eggs and mix. Add flour, cheese, baking powder, baking soda and spices. Using a wooden spoon, fold mixture together until just combined.
- Preheat your waffle iron to hot. Grease with a little oils. Using a spring loaded ice cream scoop (or a large spoon), dollop about ¼ cup of the batter into the middle of each waffle griddle. Close the iron and cook for 5-8 minutes until brown and crisp on the outside.
- Transfer cooked waffles onto a wire rack and continue with the remaining batter.
- Tip: You can store cooked and cooled waffles in the fridge then reheat them for 3 minutes under the hot oven grill later.
- Wash lettuce leaves then slice across into ribbons. Finely slice pickles and shred prosciutto. Combine all ingredients in a bowl, add relish and mix well.
- Serve hot waffles topped with relish. Enjoy immediately to prevent the waffles from going soggy.