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A close-up of a crispy Savory Hashbrown Chaffle, cut in half to reveal melted cheese and egg inside, topped with red onion and herbs.

Savory Hashbrown Chaffles

Make these savory hashbrown chaffles for a delicious breakfast or brunch. They are crispy on the outside and tender on the inside, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 6 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 or gluten-free blend
  • 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 batter to the middle and spread it out to make it flat. Cook according to the manufacturer's instructions, or for 8-10 minutes, until golden brown. Repeat with the rest of the batter.
  5. Keep the waffles warm in an oven preheated to 200F (100C) until ready to serve.
  6. Enjoy with your favorite toppings.

Notes

You can store these waffles in the fridge for 2-3 days or in the freezer for 1-2 months. Reheat them in a toaster.

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