Potato Waffle Breakfast Stack with Herby Everything Drizzle (Tie-Dye Style)
Crispy smashed potatoes pressed into a waffle, layered with creamy avocado, a jammy egg, and a punchy herby drizzle. A fun, savory breakfast stack made in a waffle maker.
Servings 1
Calories 560kcal
Equipment
- Mini waffle maker (Mine is this one, 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
Calories: 560kcal | Carbohydrates: 23g | Protein: 11g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 275mg | Potassium: 911mg | Fiber: 9g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 2mg
