Leftovers: Savory potato, sausage and cheese waffle makes use of remaining starch - The Spokesman-Review

I don’t think there has ever been a time when I have made baked potatoes for dinner without having at least one left over. I’m not sure why that is. Perhaps I’m overestimating how hungry my family is while also underestimating how bad I am at baking potatoes.

Whatever the reason, there is always one little potato sitting forlornly on the counter after the meal is done. And I know that I could throw that last potato away. I know that it cost something like 15 cents, and to toss it would be no huge shame. But the pioneer blood pumping through my veins will not allow me to do it.

That potato must be put to use! It must be saved! For all those who have similarly overdramatic feelings toward their leftover potatoes, fret no more: You can turn those potatoes into tomorrow’s hearty breakfast by making savory potato, sausage and cheese waffles.

The lonely baked potato is peeled and gently crumbled into pea-size chunks before being simmered with ground sausage and butter. Be careful not to over-stir the potato-sausage mixture as it simmers. Mashed potato goop is not what we’re going for in these waffles.

Once the sausage-potato mixture has simmered for a few minutes and cooled slightly, it is added to a savory batter of milk, eggs, flour, cheese and seasonings and then cooked up in a waffle iron. Thick, hearty and full of flavor, these savory waffles taste great slathered in syrup but also would be delicious topped with a dollop of sour cream, salsa or even — heaven forbid — ketchup.

And I’m not one to put forth revolutionary ideas, but a couple of these savory waffle sections filled with meat, cheese, tomato and avocado would make one delicious sandwich. This recipe makes quite a bit: about five 7-inch waffles.

You can eat them piping hot as soon as they come off the waffle iron or save them for a busy morning by letting them cool on a cooling rack, stacking them in a gallon-size Ziploc bag and popping them in the freezer. When you’re ready to eat one, just break off a frozen section, warm it in the microwave for about 30 seconds, and crisp it up in your toaster for a heartier and cheaper version of Eggo waffles.

It might be impossible to go back to normal, plain Jane waffles after this. When you can have all the flavors of sausage, cheese and potato mixed into one delicious, waffle-y bite, why would you ever want to? The lowly potato will have its day, even at breakfast. Consider yourself warned.

Savory Potato, Sausage and Cheese Waffles

Adapted from rachaelraymag.com.

½ cup ground breakfast sausage, cooked

1 baked potato, peeled and crumbled into small chunks

2 tablespoons butter

1 ¾ cups flour

1 tablespoon baking powder

½ cup shredded cheddar cheese

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, melt the butter over medium-high heat. Add the cooked sausage and potato chunks and simmer about 2 minutes, stirring gently. Remove from the heat, and let it cool for a few minutes.

In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.

Heat up a waffle maker and cook the waffles according to the manufacturer’s directions.

Serve with syrup or savory toppings of your choice.

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Leftovers: Savory potato, sausage and cheese waffle makes use of remaining starch - The Spokesman-Review
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