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A golden-brown Savory Hashbrown Chaffle with a perfectly cooked egg in the center, topped with red onion and parsley.

Savory Hashbrown Chaffle

Create a delicious and crispy Savory Hashbrown Chaffle, a keto-friendly twist on a breakfast favorite. This recipe uses simple ingredients and your waffle iron to make a satisfying meal.
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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 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
  • 1/4 cup all-purpose flour gluten-free blend recommended
  • 1 tsp baking powder
For Cooking
  • 1 cooking oil spray or oil for waffle iron

Equipment

  • Waffle iron
  • 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 the batter to the middle and spread it out so that it is flat. Cook according to your waffle iron's manufacturer 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

You can store these waffles in the fridge for 2-3 days or in the freezer for 1-2 months. Reheat them in a toaster.

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