Healthy Hashbrown Chaffle

Why You’ll Love This Recipe

I love these hashbrown chaffles because they give me that classic crispy texture without the carbs from flour-based waffles. They’re quick to prep, loaded with savory flavor, and easy to top or customize however I want. Whether I’m going for a hearty breakfast or a simple snack, these always hit the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup shredded hashbrowns (fresh or thawed frozen)

• 1 large egg

• 1/2 cup shredded cheddar cheese

• 1 tablespoon almond flour (optional, for extra crispiness)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Salt and pepper to taste

• Non-stick cooking spray or oil (for greasing the waffle maker)

Directions

1. I preheat the waffle maker according to the manufacturer’s instructions and lightly grease it with cooking spray or oil.

2. In a mixing bowl, I combine shredded hashbrowns, egg, cheddar cheese, almond flour (if I’m using it), garlic powder, onion powder, salt, and pepper.

3. I stir until the ingredients are fully combined.

4. I spoon about half the mixture into the center of the waffle maker and spread it out evenly—being careful not to overfill.

5. I close the lid and cook for 4 to 6 minutes, or until the chaffle is golden brown and crispy.

6. I carefully remove the chaffle, set it aside, and repeat the process with the remaining mixture.

7. I serve them hot with toppings like sliced avocado, fresh salsa, or a spoonful of Greek yogurt for extra flavor.

Servings and timing

• Serves: 2

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

• Calories: Approximately 180 kcal per serving

Variations

• I mix in chopped green onions or jalapeños for added flavor.

• I swap cheddar with mozzarella, pepper jack, or Swiss depending on what I’m craving.

• For a boost of protein, I add cooked crumbled turkey sausage or bacon bits.

• I turn them into a sandwich base by making thinner chaffles and layering eggs, avocado, or deli meat in between.

• For an extra savory touch, I add a pinch of smoked paprika or Italian seasoning to the mix.

Storage / reheating

I store leftover chaffles in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, I pop them into a toaster oven or air fryer at 350°F for about 3–4 minutes. They also freeze well—just let them cool, wrap them individually, and reheat directly from frozen.

FAQs

Can I use sweet potatoes instead of regular hashbrowns?

Yes—I grate sweet potatoes and use them in place of regular hashbrowns for a slightly sweeter, more nutrient-dense version.

Do I need almond flour for this recipe?

Not necessarily—it adds crispiness, but I often skip it and still get delicious results.

Can I make these in a mini waffle maker?

Absolutely—just reduce the portion to fit your mini maker and adjust the cooking time slightly if needed.

Are these suitable for a keto diet?

Yes—if I use low-carb hashbrowns or cauliflower shreds and include almond flour, these can easily fit into a keto plan.

What can I serve with hashbrown chaffles?

I love pairing them with eggs, bacon, avocado slices, or even using them as a base for savory breakfast sandwiches.

Conclusion

These Healthy Hashbrown Chaffles are my go-to for quick, savory, and satisfying meals. They’re crisp on the outside, tender inside, and endlessly versatile. Whether I’m prepping breakfast or need a smart side dish, they always deliver delicious results with minimal effort.