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–+ servings
A golden brown Savory Hashbrown Chaffle topped with melted cheese, red onion, and chives on a plate.

Savory Hashbrown Chaffle

This recipe for Savory Hashbrown Chaffles offers a creative and gluten-free meal option. It's perfect for busy individuals and families looking for quick, delicious breakfast or snack ideas that can be enjoyed any time of day.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 chaffles
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Hashbrown Chaffles
  • 1 kg potatoes peeled and grated
  • 1 tsp sea salt
  • 1 cup grated sharp cheddar cheese add less to make it lighter and less cheesy
  • 2 large eggs beaten
  • 3 cloves garlic minced
  • 2 tsp dried marjoram or oregano or both
  • 1/4 cup all-purpose flour gluten-free blend can be used
  • 1 tsp baking powder
For Cooking
  • 1 cooking oil spray or oil for waffle iron

Equipment

  • Waffle iron
  • Grater
  • Bowl
  • Oven

Method
 

  1. Add the grated potatoes to a bowl and sprinkle with the salt. Toss and let sit for 5-10 minutes. Squeeze out as much excess water as you can.
  2. To a large bowl add the potatoes, cheddar, eggs, minced garlic, dried marjoram or oregano, flour, and baking powder. Mix well with a fork or spoon.
  3. Preheat your waffle iron to medium heat.
  4. Spray the waffle iron with cooking spray. Add about 1 cup of batter to the middle and spread it out to make it flat. Cook according to your waffle iron's manufacturer instructions until golden brown, about 8-10 minutes.
  5. Repeat with the rest of the batter. Keep the waffles warm in an oven preheated to 200F (100C) until ready to serve.
  6. Enjoy with your favorite toppings.

Notes

Any type of potato can be used for this recipe. Larger potatoes are easier to grate. These waffles can be stored in the fridge for 2-3 days or in the freezer for 1-2 months. Reheat them in a toaster.

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