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Loaded Potato Waffle Breakfast Sandwiches Recipe by Tasty
These Loaded Potato Waffle Breakfast Sandwiches are the ultimate weekend brunch upgrade — crispy, cheesy potato waffles stuffed with a fried egg, creamy mashed avocado, and a dollop of sour cream. The waffles are made from scratch with real Yukon Gold potatoes, bacon, cheddar, and chives, so every bite is packed with flavor. They come together in under an hour and are endlessly customizable with whatever toppings you love. Perfect for a crowd-pleasing brunch or a seriously satisfying weekend breakfast.
Rezept
Zubereitungszeit ca. 1 Stunden 35 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 1 Stunden 20 Minuten
Zutaten:
- 1 lb Yukon Gold potatoes
- 2 teaspoons kosher salt, divided
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 5 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons thinly sliced fresh chives
- olive oil, for greasing
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 avocados, mashed
- 4 tablespoons sour cream
- fresh cilantro, for garnish
Arbeitsschritte:
- Add the potatoes to a large pot and cover with cold water. Add 1 teaspoon of the salt and bring to a boil over high heat. Cook until fork-tender, about 12–15 minutes. Drain well and let the potatoes steam-dry for a few minutes.
- Transfer the potatoes to a large bowl and lightly mash, leaving some chunks for texture. Skins can be left on or removed based on preference.
- Create a well in the center of the mashed potatoes and add the egg, garlic powder, onion powder, the remaining 1 teaspoon of salt, and the black pepper. Whisk the well ingredients together, then fold into the potato mixture until just incorporated — the mixture should be chunky and thick, not smooth.
- Fold in the bacon, cheddar, Parmesan, and chives.
- Preheat a mini waffle maker and brush the plates generously with olive oil.
- Preheat your oven to 200ºF (95ºC), and place a wire rack inside a sheet pan.
- Add about a ⅓ cup of the potato mixture to the waffle maker and press closed. Cook until deeply golden brown and crispy, 7–10 minutes. Using tongs, remove the waffle to the wire rack-lined sheet pan and place in the oven to keep warm. Repeat with the remaining potato mixture until all waffles are cooked. (Note: To speed up the cooking process, use a standard-size waffle maker with 4 wells; dollop ⅓ cup of the potato mixture in the middle of each well.)
- While the last waffles cook, melt the butter in a large nonstick skillet over medium heat. Fry the eggs to your liking.
- To assemble, place one potato waffle on a plate and top with a fried egg, a spoonful of mashed avocado, 1 tablespoon of sour cream, and fresh cilantro. Top with a second potato waffle and gently press together. Repeat with the remaining waffles and fillings.
- Enjoy!
