Leftover Remix: Mashed Potato Waffles with Wild Alaskan Seafood
November 16th, 2021One Seafood Lover's Leftovers is Another Seafood Lover's Brunch
Got a waffle iron in your kitchen arsenal? Use it to transform last night’s seafood feast into this morning’s brunchy masterpiece. Our easy recipe for mashed potato waffles with wild Alaskan seafood combines leftover mashed potatoes and ready-to-eat seafood into a savory batter for a hot and hearty breakfast that’s ready in minutes.
Mashed potatoes are the base of these waffles, giving them a dense and creamy texture, while a handful of shredded cheese melts into a subtle, salty crisp around the edges. To give the batter the cohesion it needs to stick together, you’ll need a splash of milk, a little flour, and an egg. Cooking spray also comes in handy to prevent the batter from sticking to the irons. Note: You can adapt the recipe by substituting mashed sweet potatoes for a sweet and savory take on this recipe.
As for the seafood, your fridge is your oyster! Waffles made with minced cold smoked Pacific halibut or cold smoked sablefish will be deliciously salty, with a flavor reminiscent of salt cod croquettes. A flaked sockeye salmon fillet from yesterday’s sheet pan meal or chopped snow crab from a couple of legs that you didn’t get around to eating make a waffle batter that’s less briny and more meaty. If you have chives or scallions in your veggie drawer, go ahead and throw a handful of those into the mix, too, for color and subtle oniony flavor.
Leftover Remix: Mashed Potato Waffles with Wild Alaskan Seafood
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
2-3 waffles
Ingredients
- 1 egg
- 1 tablespoon milk, plus more if needed
- ¼ cup flour
- 1 cup mashed potatoes, regular or sweet
- ½ cup flaked cooked seafood, or 2 ounces smoked fish
- ¼ cup shredded cheese
- Chives or scallions, thinly sliced, optional
- Sea salt, if needed
- Cooking spray
Instructions
1. Preheat waffle iron to medium. Meanwhile, whisk together egg and milk, then stir in flour until just incorporated. Fold in mashed potatoes, seafood, cheese, and chives/scallions. If needed, add more milk to the batter so that it’s the consistency of a very thick milkshake. Season with salt, if necessary. (If using smoked fish, do not add any additional salt!)
2. Spritz both sides of waffle iron with cooking spray, then spoon in batter, spreading it to the edges before closing the iron. Allow the waffle to cook through fully before opening the iron.
3. When finished cooking, carefully open waffle iron and move to a plate to cook. Repeat process for remaining batter.
4. Serve while still hot, with a side of maple syrup if you dare.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
