...
Go Back
A close-up photo of a stack of square, golden-brown hashbrown chaffles on a wooden cutting board, garnished with sprigs of fresh green parsley.

Hashbrown Chaffle

A crispy, savory Hashbrown Chaffle loaded with shredded potatoes and melted cheddar cheese. A quick and comforting breakfast made right in your waffle maker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded hashbrowns Thawed and squeezed dry
  • 2 large eggs For binding
  • 1 cup cheddar cheese Shredded
  • ¼ cup green onions Diced finely
  • 1 teaspoon garlic powder For flavor
  • salt and black pepper To taste
  • cooking oil spray For the waffle iron

Equipment

  • 1 Standard waffle maker For cooking the chaffles
  • 1 Large mixing bowl For blending ingredients
  • 1 Clean kitchen towel For squeezing potatoes dry
  • 1 Silicone spatula For removing hot waffles safely

Method
 

  1. Thaw the frozen shredded potatoes and wrap them tightly in a clean cotton kitchen towel to prepare for draining so they lose moisture.
  2. Squeeze the towel vigorously to drain all the excess liquid out so the potatoes become completely dry.
  3. Crack the large eggs directly over the dry shredded potatoes in a large mixing bowl to create the binder so the waffle holds together.
  4. Sprinkle the shredded cheddar cheese, diced green onions, and spices into the bowl to add flavor so every bite is savory.
  5. Stir everything together vigorously until the ingredients are completely incorporated to form the batter so it cooks evenly.
  6. Preheat your waffle maker and spray both the top and bottom plates generously with oil to prevent sticking so the crust releases cleanly.
  7. Scoop a heaping half cup of potato batter onto the hot iron and close the lid firmly to press it down flat so it crisps.
  8. Cook for five minutes until the steam stops completely, then lift the golden waffle out carefully to serve so it stays whole.

Notes

Squeeze the shredded potatoes completely dry using a kitchen towel before mixing; excess water will steam in the waffle iron and prevent a crispy crust.