Crispy Breakfast Potato Waffles with Eggs
Enjoy these crispy breakfast potato waffles topped with perfectly cooked eggs – a delicious way to start your morning!
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Ingredients
Yields 8 waffles
- (2) large russet potatoes
- (1) medium onion
- (1) large egg
- (1/4 cups) all-purpose flour
- (1/2 tsp) baking powder
- (1/2 tsp) garlic powder
- (1/2 tsp) paprika
- (1/4 tsp) black pepper
- (1/2 tsp) salt
- (1 tbsp) olive oil
- (4) large eggs
- (2 tbsp) fresh chives, chopped (optional)
Instructions
- 1
Peel and grate the (2) large russet potatoes into a bowl.
- 2
Finely chop the (1) medium onion and mix it with the grated potatoes.
- 3
Squeeze out excess moisture from the potato and onion mixture using a clean kitchen towel.
- 4
In a large mixing bowl, combine the grated potato and onion with (1) large egg, (1/4 cup) all-purpose flour, (1/2 tsp) baking powder, (1/2 tsp) garlic powder, (1/2 tsp) paprika, (1/4 tsp) black pepper, and (1/2 tsp) salt.
- 5
Stir the mixture until well combined, creating a thick batter.
- 6
Preheat a waffle iron and brush it with (1 tbsp) olive oil for non-stick cooking.
- 7
Scoop about (1/2 cup) of the potato batter onto the preheated waffle iron and close it tightly. Cook until the waffles are golden and crisp, about 5-7 minutes. Keep warm in the oven while you cook the remaining batter.
- 8
In a non-stick skillet, crack (4) large eggs and cook them sunny side up or to your preference.
- 9
Serve each crispy potato waffle topped with a cooked egg and garnish with chopped fresh chives if using.
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