Description
Crispy, golden hashbrown waffles layered with melted cheddar and a hint of herbs. A handheld, no-mess savory breakfast with a satisfying cheese pull and smoky richness (bacon substitute used for halal compliance).
Ingredients
2 cups shredded hashbrown potatoes (fresh or pre-shredded, drained)
1 cup shredded cheddar cheese
2 large eggs
1/2 cup all-purpose flour
1/4 cup milk of choice
2 tbsp olive oil or avocado oil
1 tbsp chopped fresh chives or parsley
1 tsp smoked paprika (for bacon-like flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
4 slices halal-certified plant-based bacon (optional alternative to animal bacon)
Instructions
Preheat waffle iron to desired setting.
In a large bowl, combine drained hashbrowns, flour, eggs, milk, smoked paprika, garlic powder, onion powder, half the chives, and salt/pepper. Mix until well combined.
Add 1-2 tbsp oil to the waffle iron trays for non-stick coating.
Pour half the hashbrown mixture into the iron, top with 1/2 cup cheese, and cook until golden and crisp (4-5 minutes).
For second layer (optional): Repeat with remaining mixture and cheese, then add remaining chives and plant-based bacon (if using) before closing the waffle iron.
Let waffles cool slightly before serving with hot sauce or a sprinkle of dill.
Notes
Freeze assembled (uncooked) waffles between parchment paper for up to 1 month; reheat in waffle iron 3-4 minutes.
Substitute cheddar with pepper jack or smoked gouda for truffle-infused oil instead of olive oil.
Recipe doubles easily for family portions.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Cooking/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg