Crispy Potato Waffle with Egg and Cheese

1. Boil the potato in salted water until super soft and easily mashable, about 15–20 minutes. Drain well. Pat the potato dry.
2. Heat and grease your mini waffle maker really well. Add the potato directly to the waffle maker and gently flatten it out.
3. Top with the cheddar cheese, then close the waffle maker and press down firmly.
4. Let it cook for a full 10 minutes without opening it early or it can fall apart. You want the outside to get crispy and hold together like a waffle.
5. Top with a runny egg, chili oil, and everything bagel seasoning & enjoy!