I came upon this recipe on Serious Eats and decided to make it the next day because by some coincidence, I had all of the ingredients in my refrigerator (even cooked bacon) except for the mashed potatoes. After buying 3 of the biggest potatoes I've ever seen and making them into mashed potatoes, we were ready to go.
The batter was easy to make, but the cooking process required some tinkering. I started out cooking the batter in my panini press because I was worried it would gunk up my waffle iron (my waffle iron is well seasoned and I didn't want to ruin it by having to wash it to remove stuck on bits), but that didn't work so well. The waffles ended up very thin and fragile. However, I could see the batter didn't stick to the grill plates, so decided to chance it with my waffle iron after all. It worked great! No sticking at all.
You do need to cook them just right, though. The temperature should be low enough that the waffle can cook through nicely inside without getting overdone on the outside. If you cook the waffles at too high of a temperature, they will turn golden on the outside, but will be very difficult to remove from the iron because the inside will be too soft. You will need to experiment some with your waffle iron and use a timer, but in my Black & Decker waffle iron, 6 minutes with the temperature at to the lowest waffle setting was perfect. Additionally, if you open the iron too early, the waffle will tear in half with half stuck to the bottom grate and half to the top, so leave it alone for 3 minutes or so before checking! I also decided to make big waffles instead of smaller ones because the batter tended to join together in the waffle iron, anyway. You can just cut them apart along the indentations if you want smaller ones.
All the fiddling paid off, though, because these waffles were awesome! When I asked my husband how many stars they get, he said, "a million!"- high praise! I really enjoyed them, too. Very yummy. Crispy on the outside, soft on the inside, and tons of flavor from the cheese, bacon, and green onions. I also didn't mash my potatoes very finely, so the waffles had delightful little chunks of potato in them. The waffles are great plain, but a little sour cream makes them extra special. For some reason salad with waffles seemed kind of odd, so we had them with applesauce on the side.The batter was easy to make, but the cooking process required some tinkering. I started out cooking the batter in my panini press because I was worried it would gunk up my waffle iron (my waffle iron is well seasoned and I didn't want to ruin it by having to wash it to remove stuck on bits), but that didn't work so well. The waffles ended up very thin and fragile. However, I could see the batter didn't stick to the grill plates, so decided to chance it with my waffle iron after all. It worked great! No sticking at all.
You do need to cook them just right, though. The temperature should be low enough that the waffle can cook through nicely inside without getting overdone on the outside. If you cook the waffles at too high of a temperature, they will turn golden on the outside, but will be very difficult to remove from the iron because the inside will be too soft. You will need to experiment some with your waffle iron and use a timer, but in my Black & Decker waffle iron, 6 minutes with the temperature at to the lowest waffle setting was perfect. Additionally, if you open the iron too early, the waffle will tear in half with half stuck to the bottom grate and half to the top, so leave it alone for 3 minutes or so before checking! I also decided to make big waffles instead of smaller ones because the batter tended to join together in the waffle iron, anyway. You can just cut them apart along the indentations if you want smaller ones.
Below is my slightly tweaked version of the recipe. I doubled also doubled it. To make the mashed potatoes, I just added about 4 Tbsp butter, enough milk to make them the right consistency, and salt and pepper to taste. This would be a great use for leftover mashed potatoes, though!
Quick Note: Leftover waffles can be reheated on a parchment paper lined baking sheet in an oven set to 350 until hot and crispy, about 15 minutes.
Cheddar Bacon Potato Waffles
1/4 C vegetable oil
4 eggs
1 C flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
No comments:
Post a Comment