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–+ servings
A golden brown Savory Hashbrown Chaffle topped with a runny egg and dill.

Savory Hashbrown Chaffle

This recipe makes a delicious savory hashbrown chaffle, perfect for a quick and satisfying meal. It's a great option for health-conscious foodies and busy individuals looking for low-carb recipes that don't compromise on flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 chaffles
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Hashbrown Chaffles
  • 1 kg potatoes peeled and grated
  • 1 tsp sea salt
  • 1 cup grated sharp cheddar cheese add less to make it lighter and less cheesy
  • 2 large eggs beaten
  • 3 cloves garlic minced
  • 2 tsp dried marjoram or oregano or both
  • 1/4 cup all-purpose flour gluten-free blend can be used
  • 1 tsp baking powder
For Cooking
  • 1 cooking oil spray or oil and a brush

Equipment

  • Waffle iron
  • grater
  • Bowl
  • Oven

Method
 

  1. Add the grated potatoes to a bowl and sprinkle with the salt. Toss and let sit for 5-10 minutes. Squeeze out as much excess water as you can.
  2. To a large bowl add the potatoes, cheddar, eggs, minced garlic, dried marjoram or oregano, flour, and baking powder. Mix well with a fork or spoon.
  3. Preheat your waffle iron to medium heat.
  4. Spray the waffle iron with cooking spray. Add about 1 cup of the batter in the middle and spread it out so that it’s flat. Cook according to your waffle iron's manufacturer instructions until golden brown, typically 8-10 minutes.
  5. Repeat with the rest of the batter. Keep the waffles warm in an oven preheated to 200F (100C) until ready to serve.
  6. Enjoy with your favorite toppings.

Notes

Any type of potato works for this recipe. Larger potatoes are easier to grate. These waffles can be stored in the fridge for 2-3 days or frozen for 1-2 months. Reheat them in a toaster.

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