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A stack of golden brown savory hashbrown chaffles topped with a fried egg, red onion, and parsley.

Savory Hashbrown Chaffle

Transform your waffle maker into a breakfast powerhouse with these Savory Hashbrown Chaffles. Crispy on the outside, tender on the inside, they're a delicious and versatile way to enjoy hashbrowns in a new format. Perfect for busy mornings or a fun weekend brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 6 chaffles
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Hashbrown 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 recommended
  • 1 tsp baking powder
For Cooking
  • 1 cooking oil spray or oil and a brush

Equipment

  • Waffle iron
  • Box grater
  • Large 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 to the middle and spread it out to create a flat layer. Cook according to your waffle iron's manufacturer instructions until golden brown, typically 8-10 minutes.
  5. Repeat with the rest of the batter. Keep the cooked chaffles in an oven preheated to 200F (100C) to keep them warm 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 an airtight container in the fridge for 2-3 days, or in a freezer-safe container for 1-2 months. Reheat in a toaster.

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