Loaded Potato Waffle Breakfast Sandwiches Recipe by Tasty

Instructions

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1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Fold in the bacon, cheddar, Parmesan, and chives.
5. 5 Preheat a mini waffle maker and brush the plates generously with olive oil.
6. 6 Preheat your oven to 200ºF (95ºC), and place a wire rack inside a sheet pan.
7. 7 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.)
8. 8 While the last waffles cook, melt the butter in a large nonstick skillet over medium heat. Fry the eggs to your liking.
9. 9 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.
10. 10 Enjoy!