Kitchen Sink Hash Brown and Egg Waffle recipe

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Ingredients

cooking spray
2 cups frozen shredded hash browns, thawed
2 eggs, beaten
¼ cup milk
¼ cup all-purpose flour
2 tablespoons diced onion, or more to taste
1 tablespoon sriracha sauce, or to taste
2 cloves garlic, minced
½ teaspoon baking powder
salt and ground black pepper to taste

Nutrition Info

141.3 calories
carbohydrate: 22.2 g
cholesterol: 94.2 mg
fat: 7.8 g
fiber: 1.6 g
protein: 6.2 g
saturatedFat: 2.9 g
servingSize: -
sodium: 325.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a waffle iron according to manufacturer's instructions, spray with cooking spray.

  2. Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter.

  3. Pour 1/4 of the mixture onto the preheated waffle iron, spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.

Recipe Yield

4 waffles

Recipe Note

As flavorful as you want to make it, this comes together easily and is wonderful for a lazy Sunday, or make them ahead and freeze them. Pop them in the toaster for a hot and tasty breakfast treat you can eat on the go. Easily scalable recipe, and you can sub cauliflower and/or broccoli for a healthier base ingredient. These freeze well and make for a great grab-and-go breakfast snack that you can eat with your hand--holds together well, and isn't greasy! Microwave will not give you the crispy exterior on reheating.

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