Top these crispy potato waffles with avocado and a runny egg and it’s basically a crispy hash brown waffle breakfast that feels fancy but takes very little effort.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super customizable. Use cheddar for a classic vibe, Parmesan for extra crisp, or mix both for the best of both worlds.
INGREDIENTS
The ingredient list is made entirely of pantry staples: Honey potato, Shredded cheese, Avocado, Egg, Salt and pepper, Butter for frying
STEP 1: BUILD THE CHEESE CRUST
Preheat your waffle iron and grease it on both sides. Sprinkle about 2 tablespoons shredded cheese on the bottom plate of the waffle iron.
STEP 2: ADD POTATO AND SMASH
Place the boiled potato on top of the cheese.
Sprinkle the remaining cheese over the potato, then close the waffle iron to smash the potato into a waffle shape.
STEP 3: COOK UNTIL GOLDEN AND CRISP
Cook 5 to 7 minutes until the waffle is deeply golden and crispy.
Important: The key to preventing sticking is letting it cook long enough.
STEP 4: ASSEMBLE
Place the potato waffle on a plate, top with sliced avocado, add a cooked egg, and season with salt and pepper.
STORAGE TIPS
These waffles are best fresh but you can refrigerate leftovers in an airtight container for 2 days. Reheat in the waffle iron, oven, or air fryer until crisp again.
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