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.

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