Not all good food has to be green and crunchy*, now does it? Sometimes there is nothing better than something comforting and carbohydrate-laden instead.
These jaffles are just that. You can make up the mixture and treat yourself to a jaffle every day or two, or make a bunch and serve them alongside a big pot of soup.
*Actually these are crunchy, so there you go.
Very delicious potato, pea and bacon jaffles
12 slices of sandwich bread
about 600g of peeled potatoes
1/2 cup of frozen peas – I like the baby ones
2 rashers of bacon, diced
2 spring onions, chopped finely
4 tablespoons of butter
salt and pepper
You need a toasted sandwich maker (sometimes called a toastie maker or jaffle maker/iron) to make this recipe.
Boil the potatoes until tender. While they are cooking, fry the spring onions and the bacon together in a tablespoon of the butter.
Once the potatoes are cooked, add the frozen peas and boil for another minute.
Drain the spud/pea combo, then mash the potatoes and the peas together with a tablespoon of the butter and a good whack of salt and pepper. Mix in the fried bacon and spring onion mix.
Heat up your jaffle maker.
Butter the outsides of the bread slices and pop the bottom slices of each sandwich into jaffle maker. Top the bread with a tablespoon of the potato and bacon mixture, spreading it out almost to the edges.
(This is clearly the time to add bonus ingredients like cheese, Sriracha and more salt and pepper, if you fancy. You could also add a swipe of mayo. Perhaps some chives? Choose your own adventure!)
Place the matching buttered bread slices on top and close the jaffle maker.
Cook until golden. Gobble it up. But not when it’s SUPER hot, okay?!