Potato Waffle Breakfast Stack with Herby Drizzle (Tie-Dye style)
Savory waffles are having a moment in my kitchen, and I’m fully leaning in. Once you realize you can waffle just about anything, things get fun fast. This crispy tie-dye potato waffle breakfast stack gets finished with avocado, a jammy egg, and a punchy, herby drizzle that brings it all together.
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I’ve been on a serious waffle kick lately. And spoiler alert, when you own a waffle maker, you quickly learn that you can literally throw almost anything in there and waffle it.
I’m especially into savory waffles and waffle breakfast sandwiches right now. Crispy base, creamy middle, something jammy on top. After all my experimentation, a tri-color, tie-dye version (using yellow and purple potatoes) felt like the natural next step.
This one is playful, of course. Crispy smashed potato waffle (tie-dye style), creamy avocado, a jammy egg, and a punchy herby drizzle...breakfast CAN be fun!
Why This Potato Waffle Breakfast Stack Works
This potato waffle works because the cheese goes down first and turns into a crisp, golden crust right against the waffle iron. Then the boiled potatoes get smashed into all the grooves, so you end up with maximum crunch and a soft center, kind of like a hash brown with better structure.
Using yellow and purple potatoes keeps it fun, but the method is the real win no matter what potato colors you use. You get a sturdy base that eats like a breakfast sandwich, not a sad waffle that falls apart the second you touch it. Add creamy avocado, a jammy egg, and that herby everything drizzle, and it turns into a full-on breakfast stack with real payoff.
"I never knew a potato could make such a crispy waffle. This is such a fun breakfast stack hack."
- Jane (Email subscriber)
Potato Waffle Breakfast Stack with Herby Everything Drizzle (Tie-Dye Style)
Equipment
- Mini waffle maker (Mine is Dash, but you can use any brand!)
Ingredients
Tie Dye Potato Waffle
- 2 small boiled yellow baby potatoes
- 2 small boiled purple potatoes
- About 1 tablespoon shredded cheese divided (cheddar, mozzarella, or a mix)
- Pinch of salt
Herby Everything Drizzle
- 1 tablespoon finely diced chives or green onions
- ½ teaspoon red chili flakes
- ½ teaspoon everything bagel seasoning
- Pinch of salt
- Pinch of black pepper
- 2 to 3 tablespoon olive oil
For serving
- 1 egg
- ½ avocado sliced and fanned
Instructions
- Preheat a mini waffle maker until fully hot.
- Sprinkle about ½ tablespoon of the shredded cheese directly onto the waffle iron.
- Place the boiled potatoes on top of the cheese, keeping the yellow potatoes on one side and the purple potatoes beside them. Sprinkle the remaining cheese over the potatoes and add a small pinch of salt.
- Close the waffle maker and press down firmly to smash the potatoes. Cook for 12 to 13 minutes until deeply golden and crispy. Do not open early.
- Make the drizzle: While the waffle cooks, combine the chives or green onions, chili flakes, everything bagel seasoning, salt, black pepper, and olive oil in a small bowl. Stir and let it sit to infuse.
- Cook the egg: Fry the egg over easy in a nonstick skillet.
- Assemble: Transfer the crispy potato waffle to a plate. Fan the avocado slices over the waffle, top with the fried egg, and spoon the herby drizzle over everything.
Notes
- This works best with fully cooked, tender potatoes. Leftover boiled or steamed potatoes are perfect.
- A mini waffle maker gives the best crunch, but a standard waffle maker works too.
- Scrambled eggs or smoked salmon also work well here if you want to switch it up.
Nutrition
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