Savory Hashbrown Chaffle is a simple and tasty twist on your typical morning meal. Crispy on the outside, soft and cheesy on the inside, these chaffles blend shredded potatoes with eggs and cheese to create a low-carb breakfast that feels like a treat. They’re easy to make and packed with flavor without loading you up on carbs.
I love making these for busy mornings when I want something quick but a little different than the usual eggs or toast. The texture is just right—crispy edges with a tender center that melts in your mouth. Sometimes, I add a dash of herbs or a sprinkle of seasoning to keep it exciting. They also hold up well if you want to make a batch ahead and pop one in the toaster later.
For serving, I often top my savory hashbrown chaffles with some avocado slices or a dollop of sour cream. They pair wonderfully with fresh veggies or even some crispy bacon. It’s one of those breakfasts that fills you up and keeps you happy through a busy morning while still feeling a little special.
Key Ingredients & Substitutions
Shredded Hashbrowns: Using frozen hashbrowns thaws quickly and keeps it simple. Just be sure to squeeze out extra moisture so your chaffle stays crispy. If you prefer fresh, grate a raw potato and dry it well.
Egg: Eggs help bind the chaffle together. One large egg works well here, but for extra binding, you could add a second if needed.
Cheese: Mozzarella gives a mild, melty texture. You can swap with cheddar for sharper flavor or use a mix for variety.
Almond Flour: This is optional but helps hold the chaffle firm. If you want to keep it nut-free, try coconut flour but use less, as it absorbs more moisture.
Bacon or Ham (Optional): Adds savory depth, but you can skip this for a vegetarian option or swap with cooked sausage or mushrooms.
How Do I Get My Hashbrown Chaffle Crispy and Not Soggy?
Drying the hashbrowns is key—excess water makes the chaffle soggy. Use a clean towel or paper towels to squeeze out as much moisture as you can after thawing.
- Use cooking spray or oil on the waffle iron to prevent sticking and promote crispiness.
- Don’t overcrowd the waffle iron; spread the mixture evenly so it cooks well.
- Cook until you see a deep golden brown crust, usually 5-7 minutes.
- Let the chaffle cool on a wire rack for a minute instead of a plate to keep the crisp edges.
Equipment You’ll Need
- Waffle iron – This is essential for cooking the hashbrown chaffles evenly and getting that crispy outside you want.
- Mixing bowl – Perfect for combining all your ingredients smoothly without making a mess.
- Kitchen towel or paper towels – You’ll use these to squeeze out extra moisture from the thawed hashbrowns for a crispier result.
- Non-stick skillet – Great for frying the sunny-side-up egg to top your chaffle.
- Measuring cups and spoons – For easy and accurate measuring of all your ingredients.
Flavor Variations & Add-Ins
- Add shredded cheddar or pepper jack cheese for a bolder flavor that pairs well with spicy toppings.
- Mix in chopped green onions or chives for a fresh, mild onion taste that brightens the chaffle.
- Swap cooked bacon for diced cooked sausage or sautéed mushrooms to change up the savory protein vibe.
- Stir in a pinch of smoked paprika or cayenne pepper if you like a little kick and smoky depth.
How to Make Savory Hashbrown Chaffles
Ingredients You’ll Need:
For The Chaffle:
- 1 1/2 cups frozen shredded hashbrowns, thawed and squeezed dry
- 1 large egg
- 1/2 cup shredded mozzarella cheese (or cheddar)
- 2 tbsp almond flour (optional, for extra binding)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2 tbsp finely chopped cooked bacon or ham (optional for extra savory flavor)
- 1 tbsp chopped fresh parsley (plus extra for garnish)
- Cooking spray or oil for waffle iron
For Serving:
- 1 egg, fried sunny-side up
- Optional toppings: sour cream, avocado, or your favorite breakfast sides
Time Needed:
This recipe takes about 10 minutes to prepare and 5-7 minutes to cook the chaffles. Frying the egg will add another 3-5 minutes. Overall, you can enjoy this tasty breakfast in about 20 minutes or less!
Step-by-Step Instructions:
1. Prepare the Hashbrowns:
Thaw the frozen hashbrowns and use a clean kitchen towel or paper towels to squeeze out as much moisture as possible. This helps ensure your chaffles turn out crispy.
2. Mix the Ingredients:
In a medium bowl, combine the squeezed hashbrowns, beaten egg, shredded cheese, almond flour (if using), garlic powder, onion powder, salt, pepper, chopped bacon or ham, and chopped parsley. Stir everything together well.
3. Cook the Chaffles:
Preheat your waffle iron and spray it with cooking spray or brush with oil to prevent sticking. Spoon about 1/2 cup of the hashbrown mixture onto the iron, spreading it out evenly. Close the iron and cook for 5-7 minutes, or until the chaffle is golden brown and crispy.
4. Prepare the Fried Egg:
While the chaffles cook, heat a non-stick skillet and fry an egg sunny-side up to your liking.
5. Serve and Enjoy:
Carefully remove the chaffle from the waffle iron and place it on a plate. Top with the fried egg, sprinkle with extra parsley, and add salt and pepper if desired. Serve immediately with optional sides like sour cream or avocado for a hearty breakfast.
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! You can grate fresh potatoes, but be sure to squeeze out all excess moisture with a towel before using to keep the chaffles crispy.
Can I Make These Chaffles Ahead of Time?
Absolutely! Cook the chaffles and let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven for best crispiness.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, you can try coconut flour, but use less since it absorbs more moisture. Omit it altogether if needed, though the texture might be slightly different.
How Do I Keep the Chaffles from Sticking to the Waffle Iron?
Make sure to spray the waffle iron generously with cooking spray or brush with oil before adding the mixture. Also, wait until the waffle iron is fully preheated before cooking.
