Go Back
–+ servings
Healthy Hashbrown Chaffle

Healthy Hashbrown Chaffle for a Crisp, Guilt-Free Breakfast

Try this Healthy Hashbrown Chaffle for a delicious, keto-friendly breakfast that's crispy and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 5 minutes
Total Time 22 minutes
Servings: 4 chaffles
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chaffle Mixture
  • 2 cups Shredded Hashbrowns Make sure they are thawed and patted dry for extra crispiness.
  • 1 cup Shredded Cheese Choose your favorite type, like cheddar or mozzarella.
  • 1 teaspoon Seasoned Salt Feel free to substitute with garlic powder or onion powder.
Optional Toppings
  • 1 medium Avocado Slices A creamy addition that elevates the dish.
  • 2 large Fried Eggs Top your chaffle for added protein.
  • 2 strips Crispy Bacon Brings an extra crunch and delightful smoky flavor.

Equipment

  • Waffle Iron

Method
 

Step-by-Step Instructions
  1. Preheat your waffle iron to medium-high heat, usually taking about 5 minutes.
  2. In a large mixing bowl, combine the thawed shredded hashbrowns, shredded cheese, and seasoned salt. Stir well until evenly mixed.
  3. Once the waffle iron is heated, spray or brush the plates with a light coat of pan release.
  4. Pour about 1 cup of the hashbrown mixture onto the center of the preheated waffle iron and spread it evenly.
  5. Close the waffle iron and cook for approximately 5-7 minutes, or until golden-brown.
  6. Once cooked, carefully open the waffle iron and transfer the chaffle to a wire rack to cool slightly.
  7. Add your favorite toppings like avocado, fried egg, or crispy bacon.

Nutrition

Serving: 1chaffleCalories: 200kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure to pat the potatoes dry thoroughly for extra crispiness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!