Crispy Breakfast Potato Waffle with Avocado, Egg and Chili Crisp

Close-up of a breakfast stack with fried egg, avocado slices, and crispy potato waffle on a black plate.

Crispy Breakfast Potato Waffle with Avocado, Egg and Chili Crisp

Small yellow potatoes boiled, chilled overnight, then smashed directly in a mini waffle maker with cheese and cooked until shatteringly crispy. Topped with sliced avocado, everything bagel seasoning, a fried egg, and chili crisp. A simple, flavor-forward breakfast that gets better with every component.

Course Breakfast, Snack

Cuisine American

Keyword avocado egg breakfast, chili crisp eggs, crispy breakfast potato waffle, potato waffle, savory potato waffle

Prep Time 10

Cook Time 25

chill time (and/or optional overnight chill) 2

Total Time 2 35

Servings

Calories 410kcal

Author Chef Josh

Equipment

Medium saucepan
Mini waffle maker (I love this one!)
Small skillet
Kitchen towel (for pressing)

Ingredients

Potato Waffles

5 small yellow potatoes about golf ball size
1 teaspoon olive oil divided
2 tablespoon shredded Parmesan or sharp cheddar cheese
Pinch of salt

Toppings

1 avocado thinly sliced
1 teaspoon everything bagel seasoning
2 eggs
2 tablespoon chili crisp

US Customary - Metric

Instructions

Boil the Potatoes: Add potatoes to a pot of cold salted water and bring to a boil. Cook for 15 to 20 minutes until fork-tender. Drain and cool completely. For best results, refrigerate overnight. If short on time, cool for at least 1 to 2 hours.
Preheat and Prep the Waffle Maker: Preheat the mini waffle maker. Drizzle a small amount of olive oil onto the iron and sprinkle on a pinch of cheese directly onto the surface.
Smash and Cook: Place one potato in the center and firmly close the lid to smash it flat. Open and check that the potato has filled all the grooves. If there are gaps, pinch off pieces from another potato and fill them in. Close the lid and using a kitchen towel to protect your hand, press down firmly for a few seconds. Cook for 12 to 13 minutes without opening until deeply golden and extra crispy. Remove gently and repeat with remaining potatoes.
Fry the Eggs: Add chili crisp to a small skillet over medium heat. Crack the eggs directly into the chili crisp oil and fry to your preferred doneness.
Build and Serve: Place one crispy potato waffle on each plate. Fan half an avocado over the top and sprinkle with everything bagel seasoning. Add a chili crisp fried egg and finish with an extra spoonful of chili crisp. Optional: a squeeze of lemon over the avocado and a pinch of flaky salt at the end.

Video

Notes

For the crispiest result, refrigerate the boiled potatoes overnight before waffling. This draws out excess moisture and dramatically improves the crunch.
Leftover boiled potatoes from dinner the night before work perfectly here.
Cheese goes directly onto the hot iron before the potato, not on top. This creates the crispy cheese crust.
Press firmly and hold for a few seconds when closing the lid. Any gaps in the grooves can be filled with pinched-off pieces from another potato.
Do not open the waffle maker before 12 minutes. Patience is the difference between crispy and stuck.

Nutrition