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.
