This savory take on waffles uses mashed potatoes for texture, with bacon and chives for extra flavor. Tuck them next to your eggs at breakfast, or make them as a quick savory side for supper. Move over, toast, your breakfast is going uptown!
Preheat a waffle iron. Place a rack on a baking sheet, put it in the oven , and preheat it to 200°F.
In a medium bowl, combine the potatoes, salt, egg yolks, and butter (or oil), mashing and mixing until the mixture is lump-free.
Beat in the buttermilk.
In a separate bowl, whisk together the flour, baking powder, baking soda, chives (or scallions), and the crumbled bacon.
Add this mixture to the wet ingredients and mix until just combined.
In a clean, grease-free bowl, beat the egg whites until stiff but not dry and fold them into the batter.
Cook the waffles immediately according to the manufacturer's instructions; this batter will not hold well.
Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
Leftover waffles can be frozen for a few weeks, and reheated in the toaster.
