Cheesy Leftover Mashed Potato Waffles

Imagine that these crunchy, savory treats are a cross between latkes and waffles. Very small, they are great as a snack, and the same dough (diluted with a small amount of milk) makes delicious pancakes. Use a waffle iron to turn leftover mashed potatoes into something delicious. Serve them as a savory brunch option with scrambled eggs. Waffles will turn out crispy on the outside, and sour cream will give them a cool texture, and the final sprinkling of bacon and green onions will give the dish brightness and completeness.
Preheat a waffle iron over medium-high heat and drizzle with cooking spray.Combine the mashed potatoes, eggs, flour, and salt in a large bowl. Add the cheese and half the chopped green onions until smooth.Place 1/2 cup of the mixture in each part of the Belgian waffle iron (1/3 cup for a regular waffle iron) and spread evenly. Cook over medium heat until they are lightly browned, about 5 minutes. Repeat with the remaining potato mixture.Serve the waffles with sour cream, remaining green onions and bacon.Note: The nutritional analysis is given for Belgian waffles.