Chicken Parm Potato Breakfast Waffles
Chicken parm potato breakfast waffles take crispy smashed potatoes and turn them into a savory waffle base topped with saucy chicken parm and a runny egg.
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I fear the potato waffle era has officially crossed from “fun experiment” into “core personality trait.” Once I realized smashed potatoes could crisp up in a waffle iron, there was no turning back. Breakfast waffles, dinner waffles, potato waffles doing things they absolutely were not designed to do.
This version leans fully into chicken parm energy. Crispy potatoes as the base, golden breaded chicken, melty mozzarella, warm tomato sauce, and a runny egg to finish. It feels indulgent but still grounded, the kind of breakfast that accidentally becomes brunch and then somehow turns into lunch.
If you’ve ever looked at a waffle iron and thought “what else can I put in here,” welcome. You’re among friends.
Why these chicken parm potato breakfast waffles work
Boiling the potatoes first removes excess starch so they crisp instead of steaming in the waffle iron. Pressing them flat and adding finely grated Parmesan creates a golden crust that acts like a built-in nonstick layer.
The chicken is pounded thin so it cooks quickly and evenly, keeping the breading crisp without drying out. Warming the tomato sauce just until the mozzarella melts keeps it glossy and stretchy instead of heavy. The egg finishes everything with richness and balance, tying the whole waffle together.
"Chicken parm for breakfast? I can't say no."
-Instagram follower
Chicken Parm Potato Breakfast Waffles
Equipment
- Mini waffle maker (I use one from Dash, but any mini waffle maker will do!)
Ingredients
Potato Waffles
- 3 to 4 Yukon Gold potatoes
- Olive oil or avocado oil spray
- Parmesan cheese finely grated
- Salt and black pepper to taste
Chicken Parm
- 2 small chicken cutlets pounded thin
- Salt and pepper
- ½ cup breadcrumbs panko preferred
- ¼ cup grated Parmesan
- 1 egg beaten
- Olive oil for pan frying
Parm sauce
- ½ cup tomato sauce
- ½ cup fresh mozzarella torn
To finish
- Fresh mozzarella slices
- Eggs 1 per waffle
- Extra grated Parmesan
- Optional basil or chili flakes
Instructions
- Boil the potatoes in well salted water until fork tender. Drain and let cool completely.
- Preheat and lightly oil a mini waffle maker. Add one potato and flatten gently with a fork. Season with salt and pepper, then sprinkle generously with grated Parmesan. Close and cook until deeply golden and crisp, about 7 to 8 minutes. Repeat with remaining potatoes.
- Season chicken cutlets with salt and pepper. Mix breadcrumbs and Parmesan in a shallow bowl. Dip chicken into beaten egg, then into the breadcrumb mixture. Pan fry in olive oil over medium heat until golden and cooked through, about 3 to 4 minutes per side. Set aside.
- Warm the tomato sauce over medium low heat. Add torn mozzarella and stir just until melted and glossy, then remove from heat.
- Fry eggs to your liking. Sunny side or over easy works best.
- Assemble each waffle with fresh mozzarella slices, a crispy chicken cutlet, hot parm sauce, and a fried egg. Finish with grated Parmesan, black pepper, and optional basil or chili flakes. Serve immediately.
Notes
- Let the potatoes cool fully before waffling. It is the difference between crisp and steamy.
- Finely grated Parmesan melts and frizzles better than shredded, so you get that golden crust without strings everywhere.
- If you want to prep ahead, make the potato waffles and chicken first, then reheat in a toaster oven and top fresh.
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