I’m completely hooked on these Healthy Hashbrown Chaffles—a clever, low-carb twist on hearty hashbrowns made crisp in the waffle iron. They’re golden, cheesy, and satisfying without the deep-fry calories.
Why You’ll Love This Recipe
I love how quickly they come together, and how each bite strikes that perfect balance of creamy inside and crispy outside. Whether I’m following a keto plan, watching carbs, or just wanting a flavorful breakfast, these chaffles deliver—no greasy pans needed and easy to customize.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen shredded hashbrowns (thawed and well-thawed)
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Egg
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Shredded cheese (mozzarella or cheddar)
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Optional almond flour (for extra structure)
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Garlic powder and/or onion powder
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Salt and pepper
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Olive oil spray (for waffle iron)
Based on similar recipes: ½ cup hashbrowns, 1 egg, ¼–½ cup cheese, 1 Tbsp almond flour, seasonings
Directions
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I squeeze out as much moisture as possible from thawed hashbrowns—essential for crispy results
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I whisk together the egg, cheese, almond flour, garlic/onion powder, salt, and pepper in a bowl.
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I heat my waffle iron, lightly oil it, and spoon in the mixture—about half per chaffle.
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I cook for 4–6 minutes until crispy and golden on both sides.
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I remove them carefully, let cool slightly, then repeat.
Servings and timing
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Prep time: ~5 minutes (excluding thawing)
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Cook time: ~10 minutes (for 2 chaffles)
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Total time: ~15 minutes
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Serves: 2 (makes a pair of chaffles)
Variations
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Cauliflower version: Swap hashbrowns for riced cauliflower—just squeeze dry and follow same steps
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Veggie chaffle: Add broccoli slaw or jicama for different textures
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Cheese & herbs: Mix with cheddar, parmesan, chives, or spices like paprika.
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Sandwich style: Stack chaffles with eggs, avocado, or sausage for a breakfast sandwich.
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Spicy kick: Add diced chilis or red pepper flakes for heat.
Storage/reheating
I store them in an airtight container in the fridge for up to 3 days. To reheat and regain crispiness, I pop them in a toaster, air fryer, or skillet for a few minutes—brings back that fresh-off-the-iron crunch
FAQs
Can I freeze these chaffles?
Yes—once cooled, I freeze chaffles with parchment between them. They reheat beautifully from frozen in a toaster or air fryer recipes molly.
Are they keto-friendly?
Definitely! With just 3–7g net carbs depending on ingredients, they fit perfectly into keto and low-carb diets
What cheese works best?
Mozzarella melts well for chew; cheddar adds sharp flavor. I sometimes blend both for best results
Can I skip almond flour?
Yes—but adding almond flour helps give structure and crispier edges. It’s optional
What if I don’t own a waffle iron?
No problem—I make them skillet-fried as fritters. They won’t have the chaffle look, but are tasty and crispy just the same
Conclusion
These Healthy Hashbrown Chaffles have become my go-to breakfast when I want something quick, flavorful, and low-carb. Crispy on the outside, tender inside, and endlessly customizable, they’re perfect whether I’m eating healthy, feeding a crowd, or prepping meals. Let me know your favorite combo—I’m always testing new spins!
Print
Healthy Hashbrown Chaffles
- Total Time: 12 minutes
- Yield: 2 chaffles
Description
A low‑carb, crispy hashbrown and cheese waffle (chaffle) that’s perfect for breakfast or a quick savory snack—golden and loaded with cheesy goodness.
Ingredients
1 cup shredded hashbrowns (fresh or thawed, excess moisture squeezed)
1 large egg
¼ cup shredded cheddar cheese (or cheese of choice)
1 Tbsp Greek yogurt (or cream cheese)
½ tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
Optional: chopped chives or scallions
Instructions
Preheat a mini waffle maker or sandwich press.
In a bowl, mix hashbrowns, egg, cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper until well combined. Stir in chives if using.
Lightly grease the waffle maker and spoon the mixture evenly into two wells.
Close and cook for 5–7 minutes, until the chaffles are crispy and golden. Cooking time may vary by appliance.
Carefully remove, allow to cool slightly, then serve warm. Optionally top with sour cream, salsa, or avocado.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
