A wooden board with waffles, white sauce and a tray with more visible in the background
Photography, Rachelle Beatty

Pierogi Waffles

Leftover mashed potatoes are the secret to these savoury, perfectly-crispy waffles.

For those who reach for the savoury over the sweet, this one’s for you. This recipe makes use of leftover Pierogi Mashed Potatoes, should there be any leftovers. Of course, they truly are good enough to justify making a fresh half batch should you be so inclined – and trust us, you should be. While these are perfect on their own, feel free to add a poached or fried egg on top for a fancy and hearty breakfast.

These waffles freeze well in an airtight container for up to 1 month. Any leftover mashed potato will work for these waffles. –Jillian Harris and Tori Wesszer

A wooden board with waffles, white sauce and a tray with more visible in the background

Pierogi Savoury Waffles

Jillian Harris and Tori Wesszer use leftover mashed potatoes to make these crispy, savoury breakfast waffles.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Main Course
Cuisine Canadian, ukrainian
Servings 10 waffles

Ingredients
  

  • cups all-purpose flour
  • cups grated cheddar cheese or vegan cheddar cheese
  • tbsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 eggs
  • ½ batch (3 cups) Pierogi Mashed Potatoes warm
  • 1 cup buttermilk
  • cup butter or vegan butter melted

For Serving

  • sour cream or vegan sour cream
  • chopped fresh chives and/or dill

Instructions
 

  • Preheat the oven to 200°F (100°C). Heat a waffle iron according to the manufacturer’s directions.
  • In a large bowl, stir together the flour, grated cheese, baking powder, salt and pepper.
  • In a separate large bowl, whisk the eggs. Add the warm mashed potatoes, buttermilk and melted butter and whisk to combine.
  • Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. The batter will be slightly lumpy.
  • Coat the hot waffle iron generously with cooking spray. Using a ladle or measuring cup, scoop about ½ cup of batter into the waffle iron, spreading it to cover the entire surface. Close the iron and cook until the waffle is light golden brown, about 3 minutes. Keep the waffles warm in the oven while you cook the remaining waffles.
  • Serve with a dollop of sour cream and garnish with a sprinkle of chopped chives if desired.

Notes

To make the waffles gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

A cookbook cover in a light tan frame

Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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