Healthy Hashbrown Chaffle

This Healthy Hashbrown Chaffle is a low-carb, high-protein breakfast option that’s crispy on the outside, tender inside, and totally satisfying. Made with just a few simple ingredients like shredded potatoes, eggs, and cheese, it’s a lighter twist on traditional waffles or hashbrowns—perfect for starting my day with something savory and wholesome.

Why You’ll Love This Recipe

I love how quick and customizable this recipe is. It gives me all the crispy, cheesy comfort of hashbrowns but with fewer carbs and more protein, thanks to the eggs and cheese. It’s also gluten-free and can be made in a mini waffle maker or standard one. Whether I top it with avocado, an egg, or just enjoy it plain, this chaffle hits the spot every time.

ingredients

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

• Shredded potatoes (fresh or thawed frozen hashbrowns)

• Shredded cheese (cheddar or mozzarella)

• Egg

• Salt

• Black pepper

• Garlic powder (optional)

• Cooking spray or a little oil for greasing

directions

1. I preheat my waffle maker and lightly grease it with cooking spray.

2. In a small bowl, I combine shredded potatoes, cheese, egg, salt, pepper, and garlic powder if using.

3. I mix everything well until fully combined.

4. I spoon the mixture into the waffle maker, spreading it out evenly but not overfilling.

5. I cook for 4–6 minutes, or until the chaffle is golden brown and crispy on the outside.

6. I carefully remove it and let it rest for a minute before serving—it crisps up more as it cools.

Servings and timing

This recipe makes 1 large chaffle or 2 mini chaffles. It takes about 5 minutes to prepare and 5–6 minutes to cook, so it’s ready in just 10–12 minutes.

Variations

Sometimes I add chopped green onions, cooked bacon, or a little hot sauce to the mix for extra flavor. I’ve also made it with sweet potatoes instead of regular potatoes, or added spinach for a veggie boost. For a dairy-free version, I use plant-based cheese and it still turns out crispy and tasty.

storage/reheating

I store leftover chaffles in the fridge for up to 3 days. To reheat, I pop them in the toaster or air fryer to bring back their crispiness. They can also be frozen—just wrap individually and toast straight from the freezer.

FAQs

Can I make this recipe keto?

Yes, I swap the potatoes for riced cauliflower or just use more cheese and egg for a keto-friendly version.

What kind of waffle maker works best?

I use a mini waffle maker for a crispier finish, but a standard one works too—just adjust the cook time slightly.

Do I need to squeeze the moisture from the potatoes?

If I use fresh potatoes, yes—I squeeze out excess moisture with a towel. If I’m using frozen hashbrowns, I thaw and pat them dry first.

Can I make these ahead of time?

Definitely. I often make a batch and reheat them in the toaster or air fryer for busy mornings.

What can I serve with a hashbrown chaffle?

I love topping it with a fried egg, sliced avocado, salsa, or even Greek yogurt. It also works great as a base for a breakfast sandwich.

Conclusion

This Healthy Hashbrown Chaffle is a quick, nutritious, and crave-worthy breakfast that keeps me full and energized. It’s crispy, cheesy, and endlessly versatile—perfect for busy mornings or a weekend brunch. Once I tried it, it quickly became one of my go-to savory waffle recipes.