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Sunday 06 September 2026 02:43:07 GMT
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Potato Waffle Breakfast Sandwich Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest potato waffle recipe” Ingredients Potato Waffles 2 small Yukon Gold potatoes 1 teaspoon olive oil 2 tablespoon shredded Parmesan cheese Pinch of salt Burger 1 beef patty 2 to 3 oz, cooked 1 sunny side up egg 1 slice cheddar cheese ½ avocado sliced and fanned 3 slices tomato Salt and pepper Spicy Yogurt Sauce 3 tablespoon plain Greek yogurt 1 teaspoon hot sauce ½ teaspoon garlic powder Pinch of salt Instructions Boil the Potatoes: Add potatoes to a pot of cold salted water and bring to a boil. Cook 15 to 20 minutes until fork-tender. Drain and cool completely. For best results, refrigerate overnight. If short on time, cool for at least 1 to 2 hours. Make the Sauce: Stir Greek yogurt, hot sauce, garlic powder, and salt together until smooth. Refrigerate until ready to use. Preheat and Prep the Waffle Maker: Preheat the mini waffle maker. Drizzle a small amount of olive oil onto the iron and sprinkle Parmesan directly onto the surface. Smash and Cook: Place one potato in the center and firmly close the lid to smash it flat. Open and check that the potato has filled all the grooves. Fill any gaps with pinched-off pieces from another potato. Close the lid and using a kitchen towel to protect your hand, press down firmly for a few seconds. Cook for 12 to 13 minutes without opening until deeply golden and crispy. Remove gently and repeat with the second potato. Fry the Egg: Cook the egg sunny side up in a lightly oiled skillet to your preferred doneness. Season with salt and pepper. Build the Burger: Place one crispy potato waffle on a plate. Spread spicy yogurt sauce generously on the waffle surface. Layer with tomato slices, fanned avocado, the cooked beef patty, slice of cheddar, and the sunny side up egg. Top with the second crispy potato waffle and serve immediately.
Potato Waffle Breakfast Sandwich Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest potato waffle recipe” Ingredients Potato Waffles 2 small Yukon Gold potatoes 1 teaspoon olive oil 2 tablespoon shredded Parmesan cheese Pinch of salt Burger 1 beef patty 2 to 3 oz, cooked 1 sunny side up egg 1 slice cheddar cheese ½ avocado sliced and fanned 3 slices tomato Salt and pepper Spicy Yogurt Sauce 3 tablespoon plain Greek yogurt 1 teaspoon hot sauce ½ teaspoon garlic powder Pinch of salt Instructions Boil the Potatoes: Add potatoes to a pot of cold salted water and bring to a boil. Cook 15 to 20 minutes until fork-tender. Drain and cool completely. For best results, refrigerate overnight. If short on time, cool for at least 1 to 2 hours. Make the Sauce: Stir Greek yogurt, hot sauce, garlic powder, and salt together until smooth. Refrigerate until ready to use. Preheat and Prep the Waffle Maker: Preheat the mini waffle maker. Drizzle a small amount of olive oil onto the iron and sprinkle Parmesan directly onto the surface. Smash and Cook: Place one potato in the center and firmly close the lid to smash it flat. Open and check that the potato has filled all the grooves. Fill any gaps with pinched-off pieces from another potato. Close the lid and using a kitchen towel to protect your hand, press down firmly for a few seconds. Cook for 12 to 13 minutes without opening until deeply golden and crispy. Remove gently and repeat with the second potato. Fry the Egg: Cook the egg sunny side up in a lightly oiled skillet to your preferred doneness. Season with salt and pepper. Build the Burger: Place one crispy potato waffle on a plate. Spread spicy yogurt sauce generously on the waffle surface. Layer with tomato slices, fanned avocado, the cooked beef patty, slice of cheddar, and the sunny side up egg. Top with the second crispy potato waffle and serve immediately.
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