Loaded Potato Waffle with Avocado and Fried Egg
Loaded Potato Waffle with Avocado and Fried Egg
Ingredients
For the Potato Waffles
- 3 yellow-skinned potatoes, medium
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
For the Toppings
- 4 large eggs
- 2 avocados, large, ripe, sliced or mashed
- as needed chili oil
- 2 teaspoons Everything Bagel seasoning
- 1 tablespoon olive oil, for frying eggs
Instructions
- 1
Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min
- 2
Once cooked, drain the potatoes and let them cool slightly. Carefully peel the skin off the potatoes. Mash the peeled potatoes in a bowl until mostly smooth, leaving a few small lumps for texture if desired.
⏱️ 5 min
- 3
To the mashed potatoes, add the shredded Monterey Jack cheese, salt, and black pepper. Mix well until the cheese is evenly distributed and the mixture is cohesive.
⏱️ 3 min
- 4
Preheat your mini waffle maker. Lightly spray the waffle plates with cooking spray to prevent sticking.
⏱️ 2 min
- 5
Take about 1/2 cup of the potato mixture and form it into a patty that fits your waffle maker. Place the patty onto the preheated waffle maker, close the lid, and cook for 5-8 minutes, or until golden brown and crispy. Repeat with the remaining potato mixture.
⏱️ 16 min
- 6
While the potato waffles are cooking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and fry them to your desired doneness (e.g., sunny-side up, over easy).
⏱️ 5 min
- 7
To assemble, place a crispy potato waffle on a plate. Top with sliced or mashed avocado. Carefully place a fried egg on top of the avocado.
⏱️ 2 min
- 8
Drizzle with chili oil to taste and sprinkle generously with Everything Bagel seasoning. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Waffle with Avocado and Fried Egg
Ingredients
For the Potato Waffles
- 3 yellow-skinned potatoes, medium
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
For the Toppings
- 4 large eggs
- 2 avocados, large, ripe, sliced or mashed
- as needed chili oil
- 2 teaspoons Everything Bagel seasoning
- 1 tablespoon olive oil, for frying eggs
Instructions
- 1
Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min - 2
Once cooked, drain the potatoes and let them cool slightly. Carefully peel the skin off the potatoes. Mash the peeled potatoes in a bowl until mostly smooth, leaving a few small lumps for texture if desired.
⏱️ 5 min - 3
To the mashed potatoes, add the shredded Monterey Jack cheese, salt, and black pepper. Mix well until the cheese is evenly distributed and the mixture is cohesive.
⏱️ 3 min - 4
Preheat your mini waffle maker. Lightly spray the waffle plates with cooking spray to prevent sticking.
⏱️ 2 min - 5
Take about 1/2 cup of the potato mixture and form it into a patty that fits your waffle maker. Place the patty onto the preheated waffle maker, close the lid, and cook for 5-8 minutes, or until golden brown and crispy. Repeat with the remaining potato mixture.
⏱️ 16 min - 6
While the potato waffles are cooking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and fry them to your desired doneness (e.g., sunny-side up, over easy).
⏱️ 5 min - 7
To assemble, place a crispy potato waffle on a plate. Top with sliced or mashed avocado. Carefully place a fried egg on top of the avocado.
⏱️ 2 min - 8
Drizzle with chili oil to taste and sprinkle generously with Everything Bagel seasoning. Serve immediately.
⏱️ 2 min