Leftover mashed potato waffles

• mashed potatoes325g leftover g

  at room temperature (see 'goes well with', below)

• whole milk↗118ml ml
• plain flour↗100g g
• bicarbonate of soda↗1⁄2 tsp tsp
• spring onions↗2

  finely sliced

• melted butter

  for the waffle maker

• smoked salmon↗

  or cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional)

• poppy seeds↗1⁄4 tsp tsp
• sesame seeds↗1⁄4 tsp toasted tsp

  toasted

• garlic granules↗1⁄4 tsp tsp
• onions↗1 tsp crispy tsp

  crispy

Step-by-step instructions

1. 1

   Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.

2. 2

   Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.

3. 3

   Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.

4. 4

   Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.