Potato Stuffing Waffles

Ingredients:

• 2 medium Idaho® Yukon Gold potatoes, scrubbed and dried
• 2 large eggs
• 4 small breakfast sausages casings removed, cooked and crumbled (or 6 oz bulk breakfast sausage, cooked, drained, and crumbled)
• 3 tablespoons melted butter
• ¼ cup all-purpose flour*
• ¼ cup dried cranberries (or raisins if you prefer)
• 1½ teaspoons poultry seasoning
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder

Directions:

1. Preheat your waffle iron. If your waffle iron has heat settings, set it to the highest setting. You can use either a regular waffle iron or a Belgian waffle iron.
2. Heat the oven to 250°F.
3. Peel the potatoes and grate on the coarse holes of your box grater onto a lint-free kitchen towel.
4. Gather up the edges of the towel and squeeze out excess liquid.
5. Add the dried potatoes to a large bowl. Add all the remaining ingredients and mix thoroughly with a wooden spoon or a spatula.
6. Spray the top and bottom plates of your waffle iron lightly with pan spray.
7. Spread ¼ of the waffle mixture onto your waffle iron (about ½ cup). It will not spread like regular waffle batter, so spread it on with a knife or offset spatula.
8. Close the lid and cook for 4-5 minutes or until the waffle is deeply golden brown.
9. Remove from the waffle maker and place in the oven to keep warm.
10. Repeat with the rest of the potato mixture. There should be no need to spray your waffle iron with pan spray in between each waffle.
11. Serve with sliced roast turkey and gravy.

Notes:

Tips: *You can use a gluten-free flour blend to keep these waffles gluten free.

If you have them, you can also make these waffles with leftover mashed potatoes rather than grated potatoes.

These waffles keep in the fridge for 4-5 days. Reheat in your oven or toaster oven at 350°F until heated through.