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chicken parm potato breakfast waffles topped with a runny egg and parmesan
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Chicken Parm Potato Breakfast Waffles

Crispy potato waffles topped with chicken parm, melty mozzarella, warm tomato sauce, and a runny egg. A bold breakfast that eats like brunch.
Course Appetizer, Breakfast
Cuisine American
Keyword brunch waffles, chicken parm potato waffles, chicken parmesan breakfast, potato breakfast waffles, savory waffle recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 3

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.