Serves 2

3 cups mashed potatoes

½ sachet Knorr Potato Bake Dry Cook-in Sauce

2 spring onions, chopped

2 Tbs chopped parsley

To serve:

125g cream cheese

4 poached eggs

In a bowl, combine the mashed potatoes, Knorr potato bake, spring onions and parsley  then mix well.

Divide the mixture into 4 then shape into balls.

Heat up the waffle iron, then grease with oil.

Place the mash balls, one at a time, into the centre waffle machine, then close and allow to cook for 8 minutes or until crisp and golden.

Serve two potato waffles per portion topped with a dollop of cream cheese and the poached eggs on top.