Yum! These are such a yummy, nourishing and filling toastie. I prefer to call these jaffles but people have other names for this sort of toasted, sealed sandwich too. The thing most of us have in common is that we have a nostalgic affection for this dish.
I’ve made them with another nostalgic fave – mashed potato – and added a bit of bacon and some peas for extra flavour and freshness.
You can take this recipe and make it your own. If your gang doesn’t eat bacon you can add corn instead. Perhaps you might want some cheese in there too? Go for it. Maybe your kids hate spring onions? Sneak in some finely diced regular onion, instead.
I like to serve them with Sriracha and tomato sauce because I’m weird like that, but you do you. Here’s how to make the basic recipe …
- Makes : 6
- Prep time : 15 mins
- Cooking time : 5 mins
Potato, pea and bacon toastie ingredients
- 12 slices of sandwich bread - we used multigrain
- 600g of peeled potatoes
- 1/2 cup of frozen peas
- 2 rashers of bacon, diced
- 2 spring onions, chopped finely
- 4 tablespoons of butter
- salt and pepper
You will need a toasted sandwich maker (sometimes called a toastie maker or jaffle maker/iron) to make this recipe.
- First, boil the potatoes until tender. While they are cooking, fry the spring onions and the bacon together in a tablespoon of the butter.
- Add the frozen peas to the cooked potatoes and boil for another minute.
- Drain and mash the potatoes and the peas together with one tablespoon of the butter and some salt and pepper. Mix in the fried bacon and spring onions.
- Heat up your jaffle maker. Butter the outsides of the bread slices and pop the bottom slices into jaffle maker. Top with a tablespoon of the potato and bacon mix on each sandwich, spreading it out nicely.
- Place the buttered bread slices on top and close the jaffle maker. Cook until golden.
Remember these can be very hot in the middle, so be EXTRA sure to let them cool down a little – or even cut them in half before serving.