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These potato waffles feature the classic breakfast taste of potatoes. Try them in place of toast alongside a plate of scrambled eggs. For an additional treat, add half a cup of crisp, crumbled bacon to the batter before baking.
1 1/2 cups (12 ounces) riced potatoes, or leftover mashed potatoes*
1 teaspoon salt
2 large eggs, separated
1/4 cup (1/2 stick, 2 ounces) butter OR 3 tablespoons vegetable oil
2 cups (16 ounces) buttermilk
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons minced chives or scallions (optional)
6 slices bacon, cooked, crumbled (optional)
*If using leftover potatoes that have already been seasoned, cut back on the salt in this recipe.
In a medium-sized mixing bowl, combine the potato, salt, egg yolks and butter or oil, mashing and mixing until lump-free. (A blender or food processor will do the job in a few seconds if your potatoes are very lumpy.) Beat in the buttermilk.
In a separate bowl, whisk together the flour, baking powder, baking soda, chives or scallions, and the crumbled bacon. Add these dry ingredients to the liquid mixture and mix quickly just until most of the lumps are incorporated.
Beat the egg whites until stiff but not dry, then fold them into the potato and flour mixture. Bake the waffles immediately in a preheated iron (so they remain light). Waffles may be made ahead, wrapped tightly when cool, then reheated in a 375°F oven for approximately 5 minutes just before serving.