MoodRecipe.
Savory golden potato waffles topped with jammy eggs, spinach, scallions, and yogurtDependable brunch fuel

Breakfast · Modern

Savory Potato Waffles with Jammy Eggs

Crisp potato waffles piled with jammy eggs, spinach, scallions, and a lemony yogurt spoon.

Trend signalPotato waffle revivalWhy it is trending · Best Daily RecipesMoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
30 minutesEasy difficulty24g protein
Why it fits

Protein, satisfying carbohydrates, and make ahead waffles create steady fuel when ordinary energy feels low.

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01 Gather

Ingredients

Makes 2 generous servings

  • 3 cups shredded potatoes
  • 3 eggs, divided
  • ½ cup shredded cheddar
  • 2 scallions
  • 2 cups baby spinach
  • ½ cup Greek yogurt
  • 1 lemon

02 Make

The good part

  1. 01

    Squeeze shredded potatoes very dry, then mix with one egg, cheddar, scallion, salt, and pepper.

  2. 02

    Cook in a greased waffle iron until deeply crisp.

  3. 03

    Top with jammy eggs, wilted spinach, lemony yogurt, and remaining scallions.

03 Know before you cook

Small details, better dinner.

Practical notes for getting the texture right, adapting the ingredients, and saving what is left.

Technique notes
  • Removing as much potato moisture as possible is the key to a crisp waffle.
  • Leave the waffle iron closed until steam slows so the crust releases cleanly.
Useful swaps
  • Use sweet potato for half the shredded potato.
  • Add smoked salmon or avocado instead of eggs.
Storage & reheating

Refrigerate waffles for up to 4 days or freeze for 1 month. Recrisp in a toaster or oven and cook eggs fresh.

Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.

Per serving, approximately

470 calories24g protein5g fiber
Nutrition is an estimate and may vary with brands and portions.

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