Best Healthy Hashbrown Chaffle

This healthy hashbrown chaffle is a crispy, cheesy, and satisfying dish I love making for breakfast or as a light snack. It combines shredded potatoes with egg and cheese, cooked in a waffle maker until golden and crunchy. I like how it’s healthier than traditional hashbrowns since it uses little to no oil, but still gives me that same comfort-food vibe.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, easy, and versatile. I like that I can eat it plain, top it with an egg, or even use it as a base for sandwiches. It’s also naturally gluten-free, low in oil, and full of protein from the egg and cheese. Plus, the waffle maker does all the work—no flipping required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded hashbrown potatoes (fresh or frozen, thawed and drained)

• Egg

• Shredded cheddar cheese (or mozzarella)

• Salt and black pepper

• Garlic powder (optional)

• Cooking spray (for the waffle maker)

Directions

1. I preheat my waffle maker and lightly spray it with cooking spray.

2. In a bowl, I mix the shredded potatoes, egg, cheese, salt, pepper, and garlic powder until combined.

3. I scoop the mixture into the waffle maker and spread it evenly.

4. I close the lid and cook for 4–6 minutes, until golden brown and crispy.

5. I carefully remove the chaffle and let it cool slightly to crisp up even more.

Servings and timing

This recipe makes about 2 chaffles. It usually takes me 5 minutes to prepare and another 5–6 minutes to cook, so it’s ready in about 10 minutes.

Variations

• I sometimes add finely chopped spinach, zucchini, or peppers for extra veggies.

• For a protein boost, I mix in cooked bacon bits, turkey sausage, or diced ham.

• I like topping it with a fried egg and avocado to make it a full breakfast.

• For a spicy twist, I add a little chili powder or jalapeño to the mix.

storage/reheating

I store leftover chaffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster or oven at 350°F for a few minutes so they stay crispy. They can also be frozen and reheated straight from the freezer in a toaster oven.

FAQs

Can I use frozen hashbrowns?

Yes, I often use frozen shredded hashbrowns, but I make sure to thaw and squeeze out the moisture first so they crisp properly.

Do I need a mini waffle maker?

No, any waffle maker works—I just portion the mixture to fit the size I’m using.

Can I make these without cheese?

The cheese helps bind the chaffle together and makes it crispy, but I’ve used a dairy-free cheese substitute and it worked well.

What can I serve with hashbrown chaffles?

I like serving them with eggs, avocado, salsa, or even as a side to grilled chicken or salmon.

How do I keep them crispy?

I let them cool on a wire rack after cooking, instead of stacking them, so the steam doesn’t make them soggy.

Conclusion

This healthy hashbrown chaffle is one of my favorite quick breakfasts because it’s crispy, cheesy, and so versatile. I like that it only takes a few ingredients and minutes to make, yet it feels like something special. Whether I enjoy it plain or loaded with toppings, it’s always a satisfying way to start the day.