Breakfast Potato Waffle with Hot Maple Syrup is the perfect breakfast, brunch or lunch: potato waffle is gluten-free, so no mixing up any waffle batter and combined with a chicken patty and an egg, it will sustain you for hours with over 40g of protein. Top with some sliced avocado for good fats and more fiber. Potatoes can be part of any wholesome eating plan. For too many years many have shunned potatoes, but potatoes are nutrient dense being a good source of potassium – more than bananas, Vitamin C, Vitamin B6, fiber and antioxidants as well as being fat-free. A medium-sized potato with its skin is about 110 calories, 26g of carbs & 3 grams of protein.
Lovonis Lark
recipes + wellness
Breakfast Potato Waffle with Hot Maple Syrup
Breakfast Potato Waffle with Hot Maple Syrup is the perfect breakfast, brunch or lunch: potato waffle is gluten-free, so no mixing up any waffle batter and combined with a chicken patty and an egg, it will sustain you for hours with over 40g of protein. Top with some sliced avocado for good fats and more fiber. Potatoes can be part of any wholesome eating plan. For too many years many have shunned potatoes, but potatoes are nutrient dense being a good source of potassium – more than bananas, Vitamin C, Vitamin B6, fiber and antioxidants as well as being fat-free. A medium-sized potato with its skin is about 110 calories, 26g of carbs & 3 grams of protein. I cook the potato in an air-fryer but this is a good way to use up a leftover baked potato or cook a few potatoes at a time to have on hand to whip this waffle up quickly. If you have a cooked potato at the ready this recipe will come together in minutes.
Servings: 1
Calories: 564kcal
- 1 medium russet potato 5 to 6 oz/142g to 170g
- Olive oil, for drizzling
- Pinch salt and cracked pepper
- 1 to 2 tablespoons shredded cheddar cheese
- 1 chicken sausage patty* (pork breakfast sausage patty or 2 to 3 slices smoked bacon, cooked crisp)
- 1 teaspoon butter or olive oil
- 1 large egg
- 1 tablespoon pure maple syrup or sugar-free
- 1/2 teaspoon pepper flakes such as Korean chili flakes, Aleppo pepper or crushed red chilies
- 1/4 avocado, sliced or mashed
- Thinly sliced jalapeno, green onions and/or microgreens to serve, optional
- Prick the potato all over with a fork or a metal skewer. Rub with olive oil and sprinkle with salt and pepper. Cook in an air fryer for about 20 minutes until softened and a skewer or a thin-bladed knife easily penetrates through the potato easily.
- Place the potato in a greased waffle maker – I use a single waffle maker, but use a large waffle maker if that’s what you have. Sprinkle the cheese over the top of the potato. Press down firmly to close – you’ll need to employ some brute strength here. Continue to press down on the waffle maker during the cooking. Cook for about 10 minutes or until the potato is golden-brown and crisp around the edges.
- While the potato is cooking, cook the sausage patty in the butter in a medium, non-stick pan, for 4 minutes per side (if raw) or until golden brown. When you turn the patty, add a little more butter if needed and carefully crack the egg into pan. Cook for 3 to 4 minutes or until cooked to you liking.
- While the patty and egg are cooking, combine the syrup and pepper flakes together in a small, microwave-safe bowl and heat for 20 seconds (the heating part is optional), until warm.
- To assemble the waffle: place the waffle on a small cutting board or plate; top with the avocado, salt and pepper. Add the sausage patty and the egg; sprinkle with salt and pepper. Drizzle with the syrup mixture and top with any garnishes such as sliced jalapeno and green onion. Serves 1.
Notes
If you want to make your own breakfast sausage patties this recipe can make however many patties you want – I think 6 patties gives a good size for a breakfast sandwich. Cook them and freeze what you’re not serving or freeze them raw with a small square of parchment paper layered between each one, wrap in plastic or place in a resealable bag and freeze. You can cook them from frozen just add 2 to 3 more minutes per side.
1 lb ground chicken (454g)
1 teaspoon garlic powder
3/4 teaspoon salt and freshly ground black pepper
1/2 teaspoon ground sage (or 1 teaspoon finely chopped fresh sage)
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
3 tablespoons pure maple syrup
A drizzle of olive oil or a little butter, for frying In a medium bowl, combine all the ingredients except the olive oil – I prefer to do this with my hands to ensure everything is well mixed. Heat a large skillet over medium heat. Add a drizzle of oil. Add the patties and cook for about 4 minutes per side or until golden and cooked through.
1 teaspoon garlic powder
3/4 teaspoon salt and freshly ground black pepper
1/2 teaspoon ground sage (or 1 teaspoon finely chopped fresh sage)
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
3 tablespoons pure maple syrup
A drizzle of olive oil or a little butter, for frying In a medium bowl, combine all the ingredients except the olive oil – I prefer to do this with my hands to ensure everything is well mixed. Heat a large skillet over medium heat. Add a drizzle of oil. Add the patties and cook for about 4 minutes per side or until golden and cooked through.
Nutrition
Calories: 564kcal | Carbohydrates: 46g | Protein: 44g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 183mg | Sodium: 168mg | Potassium: 1254mg | Fiber: 8g | Sugar: 14g | Vitamin A: 525IU | Vitamin C: 47mg | Calcium: 139mg | Iron: 3mg