Kentucky Hot Brown Potato Waffles
There’s nothing more satisfying than a hot, cheesy, carb-laden sandwich. This recipe takes it up a notch by using leftover mashed potatoes to make waffles in which to sandwich your turkey and fillings!
Serves: 8Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
- 5 Tbsp. unsalted butter, divided
- 3 Tbsp. plus 1⁄3 cup all-purpose flour, divided
- 1 tsp. salt, divided
- 1 1⁄2 cups plus 3 Tbsp. milk, divided
- 2 1⁄2 cups shredded Cheddar cheese, divided
- 1 small white onion, peeled and minced
- 1 Tbsp. minced garlic
- 2 1⁄2 cups mashed potatoes
- 2 large eggs, beaten
- 1⁄4 cup finely chopped cooked bacon
- 1⁄2 tsp. ground black pepper
- 1 lb. cooked turkey, chopped
- 1⁄2 cup chopped cooked bacon
- 1 medium tomato, sliced
- Heat 3 tablespoons butter in a saucepan over medium heat until melted. Remove from heat and stir in 3 tablespoons flour and 1⁄2 teaspoon salt. Gradually add 1 1⁄2 cups milk, stirring until well mixed. Cook 10 minutes over low heat, stirring constantly, until thickened and smooth. Add 1 cup cheese slowly, stirring until smooth and well blended. Keep warm and set aside
- Heat 2 tablespoons butter in a medium skillet over medium heat. Sauté onion and garlic until onion is translucent, about 6 to 7 minutes. Remove from heat.
- Combine onions and garlic with mashed potatoes, 1⁄3 cup flour, 3 tablespoons milk, eggs, bacon, 1 cup cheese, 1⁄2 teaspoon salt, and pepper in a large bowl. Mix well
- Preheat waffle iron according to manufacturers instructions. When heated, prepare waffles according to instructions. Waffles are done when dark golden brown and crispy on the outside but soft inside.
- Top waffles with turkey, bacon, tomatoes, cheese sauce, and remaining shredded cheese.