Description
This Hashbrown Chaffle recipe combines crispy hashbrowns and melty cheddar cheese cooked in a waffle iron for a delicious, low-carb breakfast option. Perfectly seasoned and golden brown, these chaffles are easy to make and can be customized with your favorite toppings for a savory, satisfying meal.
Ingredients
Scale
Chaffle Mixture
- 1 cup frozen hashbrowns, thawed and patted dry
- 1 large egg
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Cooking
- Cooking spray or a little oil for waffle iron
Instructions
- Preheat the waffle iron: Lightly coat the waffle iron with cooking spray or a small amount of oil to prevent sticking, then heat it to the proper temperature.
- Prepare the mixture: In a medium bowl, combine thawed and dried hashbrowns, the egg, shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder. Mix thoroughly until all ingredients are evenly distributed.
- Cook the chaffle: Spoon the hashbrown mixture onto the preheated waffle iron, spreading it evenly to cover the surface. Close the lid carefully and cook for 8 to 10 minutes until the chaffle is golden brown and crispy on the outside.
- Remove and serve: Carefully take the chaffle out of the waffle iron and let it cool slightly. Serve warm with optional toppings such as sour cream, avocado, or hot sauce for added flavor.
Notes
- Press the mixture firmly into the waffle iron to achieve a crispier texture.
- Add cooked bacon, diced onions, or fresh herbs to the mixture for extra flavor variations.
- Chaffles can be made ahead of time and reheated in a toaster or oven for a quick meal.
