Empty My Fridge
Loaded Potato Waffle Breakfast Sandwich 🧇
Ingredients
- Potato1 lb
- Salt2 tsp
- Egg5
- Garlic powder½ tsp
- Onion powder½ tsp
- Black pepper · ground½ tsp
- Bacon · cooked5 slices
- Cheddar cheese · shredded1 cup
- Parmesan cheese · grated2 tbsp
- Chive · thinly sliced2 tbsp
- Olive oil · for greasing
- Butter1 tbsp
- Avocado · mashed2
- Sour cream4 tbsp
- Cilantro · for garnish
Instructions
- Boil the potatoes in cold salted water (1 teaspoon of the salt) for 12–15 minutes until fork-tender. Drain and let them steam-dry for a few minutes.
- Lightly mash the potatoes, leaving some chunks.
- Whisk the egg, garlic powder, onion powder, the remaining 1 teaspoon of salt and the black pepper, then fold into the potatoes until just combined. The mix should be chunky and thick.
- Fold in the bacon, cheddar, Parmesan and chives.
- Preheat a mini waffle maker and brush the plates well with olive oil. Preheat the oven to 200°F (95°C) and set a wire rack on a sheet pan.
- Spoon about ⅓ cup of the mixture into the waffle maker and close. Cook 7–10 minutes until deep golden and crisp. Move each waffle to the rack and keep warm in the oven. Repeat with the rest.
- Melt the butter in a large nonstick skillet over medium heat and fry the eggs to your liking.
- Assemble each sandwich: put a waffle on a plate, top with a fried egg, mashed avocado, 1 tablespoon of sour cream and cilantro, then cover with a second waffle and press gently.
Summarized from Tasty's video. Watch it for the details.
More recipes with
EggCheesePotatoParmesan cheeseBaconSour creamCheddar cheeseAvocado
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.