Ingredients
Scale
- 1 cup shredded frozen hashbrowns (thawed and excess moisture squeezed out)
- 1 large egg
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
- Non-stick cooking spray (for the waffle iron)
Instructions
- Step 1: Thaw the frozen hashbrowns completely. Using a clean kitchen towel or paper towels, thoroughly squeeze out all excess moisture from the hashbrowns until they are very dry.
- Step 2: In a medium bowl, combine the dried hashbrowns, large egg, shredded cheddar cheese, salt, pepper, garlic powder, and fresh chives. Mix until all ingredients are uniformly distributed and the mixture holds together slightly.
- Step 3: Preheat your waffle iron (standard size or mini waffle maker). Spray the top and bottom plates generously with non-stick cooking spray to prevent the potato mixture from sticking.
- Step 4: Scoop half of the hashbrown mixture onto the center of the preheated waffle iron. Close the lid, pressing down gently but firmly. Cook for 5 to 7 minutes, or until the chaffle is deep golden brown and crispy and the steam output has significantly reduced.
- Step 5: Carefully remove the Savory Hashbrown Chaffle using a silicone or rubber spatula. Repeat the cooking process with the remaining mixture. Serve immediately while hot.
Notes
- Store any leftover chaffles completely cooled in an airtight container separated by parchment paper in the refrigerator for up to 3 days.
- For maximum crunch, reheat cold chaffles in a toaster oven, air fryer, or a standard oven at 350°F (175°C) until piping hot and crispy again.
- Elevate this dish by serving it hot topped with sour cream, a sprinkle of extra chives, or alongside a runny fried egg for a hearty breakfast sandwich base.
- Do not rush Step 1; the single most important secret to a perfectly crispy chaffle is ensuring the thawed hashbrowns are as bone-dry as humanly possible before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Savory Chaffle
- Calories: 245
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 1g