Description
Golden and crispy potato waffles topped with creamy avocado and perfectly fried eggs. A comforting yet fresh brunch dish with irresistible texture and flavor.
Ingredients
Scale
- 2 large russet potatoes (about 600 grams), peeled and shredded
- 3 large eggs (1 for waffle mixture, 2 for topping)
- 1 large ripe avocado, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the waffle iron to medium high and lightly brush with olive oil.
- Place shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a mixing bowl, combine shredded potatoes, 1 egg, flour, salt, and black pepper. Mix until evenly combined.
- Spoon the potato mixture evenly into the waffle iron, pressing gently to fill the grooves.
- Cook for 8 to 10 minutes until deeply golden and crisp.
- Meanwhile, heat remaining olive oil in a nonstick skillet and fry the remaining 2 eggs to your preferred doneness.
- Remove waffles carefully, top with sliced avocado and a fried egg, then serve immediately.
Notes
- Squeeze potatoes thoroughly to ensure crispy waffles.
- Keep cooked waffles warm in a low oven if cooking in batches.
- Season avocado lightly with salt just before serving for enhanced flavor.
- For extra crispiness, substitute flour with cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 210mg
Keywords: crispy potato waffles, avocado egg breakfast, savory brunch waffles, potato waffle recipe, healthy brunch idea