Loaded Potato Waffle Breakfast Sandwich

Por Tasty · 45 min

Ingredientes

Modo de preparo

1. 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.
2. Lightly mash the potatoes, leaving some chunks.
3. 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.
4. Fold in the bacon, cheddar, Parmesan and chives.
5. 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.
6. 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.
7. Melt the butter in a large nonstick skillet over medium heat and fry the eggs to your liking.
8. 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.

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