Thanks to Lidl and Clare, I now own a waffle iron. I'm still trying to figure out the optimum breakfast waffle, and have yet to try mad things like waffling brownies, but I did make a potato-corn-based-waffle for going with delicious chilli. It's not like a Potato Waffle, but as they're already perfect and available frozen by the kg, I don't need to figure those out.

Waffles and chilli
Waffles with beef chilli, sour cream and chive, tortillas and a reasonable amount of cheddar.
There was no time for finding the proper camera, so it's back to phone pictures.
This recipe makes about 6 Belgian waffles-worth. Enough for three big plates of chilli, or two chillis and some breakfast.
  • 250g cold (leftover) mashed potato
  • 30g flour
  • 20g polenta
  • 2 tsp baking powder
  • 1 egg
  • 100mL milk
  • butter for oiling the waffle iron

Mash up the potato with the flour, polenta, and baking powder. Beat the egg and milk together in a jug. Pour into the spud/flour mix, beating all the time with a fork. The mix doesnt need to be smooth, just well combined. Turn on the waffle iron, and brush the plates with butter.
The batter puffs up, thanks to all the baking powder, so take care not to overload the iron. Turn halfway through cooking if needed.
Serve with chilli and lashings of cheese and sour cream. Any leftover waffles can be cooled on a wire rack and toasted for breakfast (or frozen for the next time you have chilli).

Veggie chilli
Chilli non carne with plenty of cheese. Note the absence of sour cream. A foolish way to eat chilli