Loaded Potato Waffle Breakfast Sandwiches

Ingredients

• 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)

Instructions

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

Nutrition (per serving)