Description
Crispy hashbrown chaffles made with shredded potatoes, egg, and cheese—perfect for a low-carb breakfast or savory snack in under 15 minutes.
Ingredients
1 cup shredded hashbrowns (fresh or thawed frozen)
1 large egg
½ cup shredded cheddar cheese
1 tbsp almond flour (optional, for extra crispiness)
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
Non-stick cooking spray or oil (for greasing the waffle maker)
Instructions
Preheat waffle maker and lightly grease with non-stick spray or oil.
In a bowl, mix together hashbrowns, egg, cheddar cheese, almond flour (if using), garlic powder, onion powder, salt, and pepper.
Spoon half the mixture into the center of the waffle maker and spread evenly—avoid overfilling.
Close lid and cook for 4–6 minutes or until golden brown and crispy.
Carefully remove and repeat with remaining mixture.
Serve hot with toppings like avocado, salsa, or Greek yogurt.
Notes
Omit almond flour if desired—it’s optional for crispiness.
Sweet potatoes or cauliflower can be used instead of hashbrowns.
Swap in different cheeses like pepper jack or mozzarella.
Use mini waffle makers with smaller portions.
Great for sandwiches—use two chaffles as a base.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Waffle Maker
- Cuisine: American
