Introduction

Healthy Hashbrown Chaffles are a delicious, low-carb twist on traditional hashbrowns. Crispy on the outside and tender inside, they make a perfect breakfast or snack option that’s quick to prepare.

A stack of three crispy golden-brown waffles is shown on a wooden surface, each waffle layer featuring a distinct grid pattern with crunchy edges and a soft, light yellow interior. Small green parsley leaves are placed on top and around the waffles, adding a touch of color. The background is softly blurred with warm tones, giving a cozy and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup frozen shredded hashbrowns (thawed and squeezed dry)
1 large egg
1/2 cup shredded mozzarella or cheddar cheese
1 tablespoon almond flour (optional for extra crisp)
Salt and pepper to taste
Cooking spray or a bit of oil for greasing

Instructions

Step 1: Preheat your waffle maker and spray it lightly with cooking spray to prevent sticking.
Step 2: In a mixing bowl, combine the thawed and drained hashbrowns, egg, shredded cheese, almond flour (if using), salt, and pepper. Mix well until fully combined.
Step 3: Pour half of the mixture into the center of the preheated waffle maker. Close the lid and cook for 4 to 6 minutes, or until the chaffle is golden brown and crisp.
Step 4: Carefully remove the cooked chaffle and repeat with the remaining batter.
Step 5: Serve warm on their own or topped with your favorite ingredients like sour cream, avocado, or salsa.

Tips & Variations

For an extra crispy texture, allow the chaffles to cool on a wire rack after cooking.
Swap mozzarella with cheddar or pepper jack for different flavors.
Add herbs like chives or parsley to the batter for a fresh, savory touch.
If you’re not using almond flour, you can omit it, though it helps improve the crispiness.

Storage

Store leftover chaffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to maintain crispiness rather than using a microwave, which can make them soggy.

How to Serve

The image shows two golden brown waffles stacked on each other on a light wood board, each waffle having a crisp, textured grid surface with slightly uneven edges where some batter has crisply browned more than others. The waffles are pale yellow inside, with a crunchy exterior and soft, fluffy interior visible at the edges. Small green parsley leaves are scattered around them, adding a fresh pop of color. The background is softly blurred with a white marbled surface visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hashbrowns instead of frozen?

Yes, you can use fresh shredded potatoes. Make sure to squeeze out excess moisture thoroughly to avoid soggy chaffles.

Can this recipe be made dairy-free?

You can substitute the cheese with a dairy-free alternative, though the texture may change slightly. Using nutritional yeast can add a cheesy flavor without dairy.

Healthy Hashbrown Chaffle Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This Healthy Hashbrown Chaffle combines crispy shredded potatoes with gooey melted cheese and a light almond flour binder, creating a delicious low-carb, high-protein breakfast or snack option. Quick to prepare and cook in a waffle maker, these golden hashbrown waffles are perfect for a satisfying meal on the go or a creative twist on traditional hashbrowns.

Author: Elias
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 2 chaffles (2 servings) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Chaffle Ingredients

1/2 cup frozen shredded hashbrowns (thawed and squeezed dry)
1 large egg
1/2 cup shredded mozzarella or cheddar cheese
1 tablespoon almond flour (optional for extra crisp)
Salt and pepper to taste
Cooking spray or a bit of oil for greasing

Instructions

Prep Your Waffle Maker: Preheat your waffle maker according to the manufacturer’s instructions and spray it lightly with cooking spray to prevent sticking.
Mix the Batter: In a mixing bowl, combine the thawed and well-drained hashbrowns, one large egg, shredded mozzarella or cheddar cheese, optional almond flour for extra crispiness, and season with salt and pepper to taste. Stir until well combined.
Cook: Pour half of the hashbrown mixture into the center of the preheated waffle maker. Close the lid and cook for 4 to 6 minutes, or until the chaffle is golden brown and crisp on the outside.
Repeat: Carefully remove the cooked chaffle from the waffle maker, then pour the remaining mixture in and cook the second chaffle using the same method.
Serve: Enjoy the hashbrown chaffles plain or add your favorite toppings such as sour cream, green onions, or avocado for a tasty breakfast or snack.

Notes

Make sure to squeeze out excess moisture from the thawed hashbrowns to help the chaffle crisp up better.
Almond flour is optional but adds extra crispness and structure to the chaffle.
Feel free to customize the cheese type to your preference for different flavor profiles.
Cooking time may vary slightly depending on your waffle maker model.
Leftover chaffles can be refrigerated and reheated in a toaster or oven for best texture.

Keywords: hashbrown chaffle, low carb breakfast, keto hashbrowns, cheese waffle, healthy hashbrowns, almond flour chaffles