Bacon and Pea Baked Potato Waffles
A great way to elevate potato waffles.
12 Birds Eye Potato Waffles
4 rashers
200g Birds Eye Field Fresh Garden Peas
150g grated cheddar or mozzarella
60g butter
3 tbsp flour
500ml milk
Salt and pepper
Grill the rashers until crispy.
In a small saucepan, melt the butter. Add the flour and stir well. Gradually stir in the milk and keep whisking to prevent lumps. When the texture is nicely creamy, remove from heat and add the Birds Eye Garden Peas and the cooked bacon, cut into thin strips.
Place a layer of Birds Eye Potato Waffles on the bottom. Add ⅔ of the bacon and pea mix and about ⅓ of the grated cheese.
Make another layer of Birds Eye Potato Waffles and top with the rest of the mix and the cheese. Bake for 45 minutes at 160°C and serve with a salad.
