4 Way Loaded Potato Waffles

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  1. For all of your recipes, cook your Birdseye potato waffles according to packet instructions.
  2. For your cottage pie topping, heat the oil and fry your onion and carrot until soft. Chuck in your beef mince and brown. Add your garlic, tomato puree, cook briefly, then add red wine and beef stock. Season with salt and pepper. Cover and cook for 20 minutes over low heat. Add worcestershire sauce and peas. Stir to heat through and combine. Cover your cooked potato waffles with the cottage pie mix, top with cheddar cheese and bake until melted and delicious. Dig in!
  3. For your veggie pizza topping, lay your cooked waffles into a skillet. Spoon over the pizza sauce, then go down the cooked veg followed by the cheese. Bake in a hot oven for 5 minutes, or until nicely melted and stringy.
  4. For your breakfast beans, add the oil to a hot pan and add the bacon and sausage. Cook until nicely crisp and browned. Add onion and garlic and cook until translucent and fragrant.
  5. For your veggie chilli, add oil to a hot casserole and add all of your vegetables. Season well with salt and fry for 10 minutes or so. This is the key to building a rich and flavoursome base for your veggie chilli. Add sugar and spices followed by the kidney beans, tomatoes and the water. Cook for 30 minutes or so over low heat. Spoon over your cooked potato waffles, then top with cheddar and bake in the oven until hot and melted. Serve with sour cream, spring onion and coriander.