Consider these waffles our brunch take on loaded mashed-potato casserole. The potato-based waffles are loaded with cheese and scallions then topped with fried eggs and toppings of your choice—but you can't go wrong with a dollop of sour cream and a sprinkle of bacon., April 2022


Credit: Photography / Caitlin Bensel, Food Stylist / Chelsea Zimmer Hall, Prop Stylist / Lydia Pursell

Recipe Summary

35 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 20 minutes.

  • Preheat waffle maker to medium-high. Drain the potatoes and transfer to a large bowl. Mash the potatoes until smooth. Whisk 2 eggs, buttermilk, potato starch, salt and pepper in a medium bowl. Stir the mixture into the potatoes. Stir in scallions and cheese. Add the mixture to the waffle maker, a heaping 3/4 cup at a time, and cook according to the manufacturer's directions. Repeat with the remaining batter.

  • Meanwhile, bring about 1 inch of water to a simmer in a large high-sided skillet over medium heat. Crack in each of the remaining 4 eggs, one at a time, and cook until the whites are set but the yolks are still soft, 2 to 3 minutes. With a slotted spoon, transfer the eggs to a kitchen towel and pat dry. Top each waffle with an egg. Serve with scallions, bacon, sour cream, avocado, pickled jalapeños and/or pico de gallo, if desired.


Waffle iron

Nutrition Facts

1 waffle & 1 egg
441 calories; protein 21g; carbohydrates 50g; dietary fiber 3g; sugars 5g; fat 17g; saturated fat 8g; mono fat 6g; poly fat 2g; cholesterol 309mg; vitamin a iu 946IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 13mg; vitamin d iu 69IU; vitamin e iu 2IU; folate 85mg; vitamin k 35mg; sodium 571mg; calcium 346mg; iron 3mg; magnesium 61mg; phosphorus 418mg; potassium 885mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 7mg; selenium 33mcg.