Description
A low-carb and crispy alternative to traditional hashbrowns, these savory chaffles are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups frozen hashbrowns (or finely grated cauliflower/zucchini)
- 2 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Cooking spray or oil
Instructions
- Prepare the Hashbrowns: Thaw and drain excess moisture from frozen hashbrowns or finely grate and drain cauliflower/zucchini.
- Preheat the Waffle Maker: Preheat according to the manufacturer’s instructions.
- Mix the Ingredients: Combine hashbrowns, eggs, cheese, onion powder, garlic powder, salt, and pepper in a mixing bowl.
- Cook the Chaffles: Spray waffle maker and pour half the mixture, spreading it evenly. Cook until golden brown, about 5 minutes.
- Repeat: Make second chaffle with remaining mixture.
- Serve: Enjoy immediately, topped with sour cream or avocado if desired.
Notes
Ensure to drain excess moisture from hashbrowns to avoid soggy chaffles. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle-making
- Cuisine: American
Nutrition
- Serving Size: 1 chaffle
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: low carb, chaffles, breakfast, savory, hashbrowns