3 cups mashed potatoes
½ sachet Knorr Potato Bake Dry Cook-in Sauce
2 spring onions, chopped
2 Tbs chopped parsley
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.