Potaffle
The ultimate comfort food, Potaffle combines crispy potato goodness with a fun waffled twist. Perfect for a quick weeknight dinner or a fun brunch, these pancakes are sure to satisfy your cravings. Make them tonight!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Frying Pan
- Cutting Board
Ingredients
- 4 cups Cold mash potato
- 3 tablespoons Chopped green onions
- 3 tablespoons Diced red peppers
- 1/3 cup Cheddar cheese
- 1/4 cup Finely grated parmesan cheese
- 4 tablespoons Canola oil
- 1 Egg
Instructions
- Heat your waffle iron and coat it with a bit of canola oil.
- Take four tablespoons of flour and spread it on a pie pan or shallow plate.
- In a large mixing bowl, combine the cold mash potatoes, green onions, diced red peppers, cheddar cheese, and parmesan cheese.
- Using an ice cream scooper, scoop out the mixture and gently place it onto your plate covered with flour.
- Flatten each scoop into a round disc.
- Carefully place the potato pancake in the preheated waffle iron.
- Once golden, remove the pancake and set it aside.
- Repeat the process with the remaining mixture until everything is cooked.
- Serve your Potaffle hot, with optional toppings like sour cream or extra green onions for garnish.
Notes
- Storage: To store leftovers, place them in an airtight container in the refrigerator.
- Freezing: Yes, you can freeze cooked Potaffle.
- Pairing: These pancakes pair wonderfully with fresh salads.
- Variations: Feel free to experiment with different cheeses.
- Reheating: To reheat, place them in a toaster oven.