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)
Recipe
Potato Waffle Breakfast Stack with Herby Everything Drizzle (Tie-Dye Style)
Ingredients
Equipment
Method
- 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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Another favorite! Everything about this recipe is terrific, but WOW... the Herby Everything Drizzle absolutely ROCKS!
I have gifted a few friends with mini waffle makers and the link to this recipe. Thank you!
the mini waffle maker is sooooo fun! I can't stop using it and finding other things to waffle! So glad you're enjoying.
My mouth is watering! I so want to make this and your sweet potato waffle recipes, but have had epic fails following other peoples recipes and have some questions. I noticed you said you have a Dash mini waffle maker but the link goes to a Bella mini waffle maker. Did you switch? Do you find the Bella superior to the Dash? I have a Dash and followed 2 other recipes that called for roasted, mashed sweet potatoes with the cheese on top and it was a complete mess, the waffles separated and stuck in all the crevices, and was horrible to clean up - I thought I had ruined the waffle maker. It looks like your recipes call for (boiled) to just fork tender and chilled overnight potatoes, so I will try that. Do you cut the sweet potatoes before boiling ? I can't seem to find small sweet potatoes though, can you tell me roughly the size of the potatoes in ounces or grams? Thank so much, I am hoping to make some for meal prep.
Beth
Hi Beth! Such thoughtful questions, happy to clear these up.
On the waffle maker: good catch. I actually use this one most often now. No preference either way, any mini waffle maker works fine here.
On the sticking issue: that makes total sense given the method you tried before. Mashed potato with cheese piled on top is a very different (and messier) approach. This recipe uses whole boiled potatoes, and the cheese goes down directly onto the hot iron first, before the potato, so it forms a crisp layer rather than gluing everything into the grooves. That structural difference should solve the sticking problem you ran into.
No need to cut before boiling, just boil the potatoes whole, then smash them flat right in the waffle maker. If you want extra insurance against sticking and the crispiest possible result, boiling and chilling them in the fridge overnight (like in my regular potato waffle recipe) helps pull out excess moisture too.
For size, I aim for potatoes about the size of 2 golf balls each, roughly 1 to 1.5 oz per potato. If you can only find large ones, you can cut a large one to be more "small" if needed! Nothing needs to be exact, the waffle maker is pretty forgiving!
Good luck with your meal prep, I think you'll have a much better experience this time around!