Description
Crispy and flavorful hash brown waffles make for a delightful breakfast or brunch option. These waffles are easy to make and offer a unique twist on traditional hash browns.
Ingredients
Units
Scale
Hash Brown Waffles:
- 2 large eggs, lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 lb frozen shredded hash brown potatoes, thawed
Instructions
- Preheat a mini waffle maker.
Preheat the oven to warm. - In a bowl, combine the eggs, garlic powder, salt, paprika, and pepper. Add the hash brown potatoes. Mix until combined.
- When the waffle iron is hot, spray with nonstick cooking spray. Add a generous 1/4 cup of the potato mixture to the waffle iron and close. Cook for 8-10 minutes, or until crispy.
- Place the hash brown on a cooling rack over a baking sheet, and place in the warm oven. Repeat with the remaining potato mixture.
Notes
- I have 2 mini waffle makers that I like to use at the same time. It can get pretty time consuming if you are only doing one at a time.
- You could also use a full-size waffle maker, but you would want to use a standard waffle maker, not a Belgian waffle maker with deeper grooves. You could even use a multi mini waffle maker to make it even faster!
- Different waffle makers will cook at different times, so you may need to test the timing with the first waffle.
Nutrition
- Serving Size: 1 waffle
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
