Recipe: Crispy Potato & SPAM Waffles

Ingredients

• 400 g (1 1/2 cups)mashed potato
• 60 g (1/4 cup)plain flour
• 1 scant tspbaking powder
• 1egg
• 100 g (1/2 small can)SPAM®, very finely chopped
• 2spring onions, finely chopped
• 15 g (2 tbsp)strong cheddar cheese, finely grated
• A drizzleoil
• To tasteseasoning

Instructions

1. 1

   Mix potato base

   Put the mashed potato, flour and baking powder in a bowl and mix thoroughly.

2. 2

   Add the extras

   Stir in the egg, then the SPAM®, spring onions and grated cheese. The SPAM® can be finely chopped in a food processor.

3. 3

   Season the mixture

   Season to taste.

4. 4

   Heat the waffle iron

   Set the waffle iron to medium heat and let it come up to temperature. Brush it with a little oil.

5. 5

   Fill the iron

   Spoon the potato mixture into the waffle iron and spread it out. It will not expand like waffle batter, so use more mixture than you normally would for waffles.

6. 6

   Cook until golden

   Cook until golden brown, then carefully remove the waffles and serve.

What are potato and SPAM® waffles?

They are savoury waffles made from mashed potato rather than a traditional pourable batter. This brunch-style version combines potato with SPAM®, spring onions and cheddar for a filling, crisp-cooked dish.

Potato waffles are a practical way to use cooked potato in a waffle iron. Here, the flour and egg help bind the mixture, while small pieces of meat and cheese add savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 6g protein, 18g carbs, 9g fat.

The potato and flour provide most of the carbohydrates, while the oil and cheddar contribute fat. The egg, SPAM® and cheese provide protein, alongside additional fat from the SPAM®. Pair a waffle with salad or vegetables to add freshness and bulk to the plate.

Why leftover mash works

Leftover mash: it is already cooked and soft, so it mixes quickly with the other ingredients. If it is very loose, the mixture may be harder to handle in the iron.

Plain flour and baking powder: the flour helps hold the potato mixture together, while the small amount of raising agent lightens it slightly. Mix them evenly through the mash before adding the wetter ingredients.

Chop the fillings finely

SPAM®: chop it very finely so it distributes through the potato instead of forming large chunks. A food processor can do this quickly, as noted in the method.

Spring onion and cheddar: finely chopping and grating them helps each waffle cook evenly. It also makes the mixture easier to spread across the waffle iron.

Spread the mixture well

The mixture is thicker than standard waffle batter and does not expand as it cooks. Spread it across the cooking surface, using more than you would of a pourable batter, so the waffle has an even shape.

Avoid piling it too high in the centre; an even layer makes it easier for the iron to cook the mixture through.

Look for golden edges

Cook until the outside is golden brown before removing the waffle. The exact cooking time depends on the waffle iron, so use the colour and firmness as your cues rather than relying on a fixed time.

Open the iron carefully and lift the waffle out without pulling at it if it is still sticking. A little oil brushed on the plates helps with release.

Serve for brunch or lunch

These waffles are best served warm, while the outside is crisp. Pair them with a simple green salad or cooked vegetables for a more balanced plate.

For brunch, serve them alongside eggs or a fresh tomato salad. Keep additional seasoning to taste, since the SPAM® and cheddar already bring savoury flavour.

Recipe notes & tips

• Use cold leftover mash if you have it, as it is easy to measure and mix.
• Chop the SPAM® very finely so it spreads through the mixture.
• Let the waffle iron reach medium heat before adding the mixture.
• Brush the iron with a little oil to help the waffles release.
• Spread the mixture evenly because it will not expand like regular batter.
• Wait for a golden-brown surface before carefully removing each waffle.

Variations

• Extra spring onion: add more finely chopped spring onion for a sharper flavour.
• Cheese swap: use another strong hard cheese in place of the cheddar.
• Herb addition: mix chopped chives into the potato for a fresh, savoury note.
• Peppery finish: season the mixture with black pepper to taste.
• Crispier finish: leave each waffle in the iron until it is deeply golden, watching it closely.

Common mistakes to avoid

• Coarse SPAM® pieces: large chunks distribute unevenly, so chop the meat very finely.
• Cold waffle iron: the mixture may not brown well, so preheat the iron to medium first.
• Too little mixture: the waffle may not cover the plates, so use more than you would for pourable batter.
• Uneven spreading: thick patches cook inconsistently, so spread the mixture over the iron.
• Removing too early: a pale waffle may stick or break, so cook until golden brown.

How to store

Refrigerate leftover cooked waffles in a covered container and use within 3 days. Reheat in a waffle iron or oven until hot throughout; this helps restore some crispness.

Frequently asked questions