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Close-up of a Savory Hashbrown Chaffle, cut in half to reveal melted cheese and egg, garnished with fresh herbs.

Savory Hashbrown Chaffle

Make a delicious and satisfying savory hashbrown chaffle for breakfast or brunch. This recipe is perfect for health-conscious individuals and families looking for innovative low-carb meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 chaffles
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the 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
  • 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 in the middle and spread it out flat. Cook according to the manufacturer's instructions until golden brown, about 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. Store cooked chaffles in the fridge for 2-3 days or in the freezer for 1-2 months. Reheat in a toaster.

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