Description
A crispy and cheesy hashbrown chaffle made with shredded potatoes, cheddar cheese, and a touch of almond flour for texture. This quick and easy recipe uses a waffle maker to create a delicious low-carb breakfast or snack option that’s golden brown and perfectly crispy.
Ingredients
Scale
Hashbrown Chaffle Ingredients
- 1 cup shredded hash browns (thawed if frozen)
- ½ cup shredded cheddar cheese
- 1 egg
- 1 tablespoon almond flour (optional, for texture)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the waffle maker: Turn on your waffle maker and allow it to heat up fully to ensure even cooking and a crispy texture.
- Mix ingredients: In a bowl, combine the shredded hash browns, shredded cheddar cheese, egg, almond flour (if using), garlic powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Prepare the waffle maker: Lightly grease the waffle maker with cooking spray or a small amount of oil to prevent sticking.
- Add the mixture: Spoon about ¼ to ½ cup of the hashbrown mixture onto the waffle maker, spreading it slightly to cover the surface evenly.
- Cook: Close the waffle maker and cook for 4–5 minutes until the chaffle is golden brown and crisp on the outside.
- Remove and cool: Carefully remove the chaffle from the waffle maker using a spatula. Let it cool slightly on a wire rack or plate to firm up and develop maximum crispiness before serving.
Notes
- Thaw frozen hash browns fully and squeeze out excess moisture for best results.
- Adjust seasoning to taste; add more garlic powder or other spices if desired.
- For extra crispiness, cook an additional minute if your waffle maker runs cool.
- Almond flour is optional but adds a nice texture—omit for a simpler recipe.
- Serve warm as a breakfast treat, snack, or base for toppings like avocado, sour cream, or eggs.
