Crispy Potato Waffles with Avocado & Egg
A twist on the breakfast waffle made with boiled potato and melted cheese instead of batter. Crispy edges, runny egg yolk, and silky avocado, entirely too good for a weekday morning.
Ingredients
Crispy Potato Waffle
- 1/2 cup shredded Parmesan or cheddar cheese, divided
- 1 medium boiled potato
- Everything bagel seasoning
- Chili crisp or flakes
- Chives or scallions, chopped
- Honey, for drizzling
Instructions
- Preheat waffle iron to medium-high heat.
- Sprinkle 1/4 cup cheese onto waffle plates. Place boiled potato on top and press gently to flatten. Sprinkle remaining 1/4 cup cheese over potato. Close waffle iron and cook for 5-7 minutes until deeply golden with crispy cheese edges. Don't open early, let cheese fully crisp and release naturally.
- While waffle cooks, heat butter or olive oil in small skillet over medium heat. Crack egg into pan and cook until whites are set and yolk is runny, about 3-4 minutes.
- Transfer waffle to plate and top with sliced avocado and fried egg. Season with salt and pepper. Finish with optional toppings if desired.
Tip: The cheese on the bottom and top is what creates those golden, lacy crispy edges, don't skip layering it on both sides. Resist opening the waffle iron early; let the cheese fully crisp and release naturally for the best texture.
If you made this
I'd love to see it — tag @mydarr on Instagram so I can find your galette in the wild.