Hash brown waffles

Prep 10 min
Total 50 min
Serves 8

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frozen hash brown, thawed and torn
green onions, chopped (3/4 cup)
1 small
onion, thinly sliced (1 1/2 cups)
eggs, beaten
1/2 tsp
1/2 tsp
1/2 tsp
1/3 cup
all-purpose flour
2 tbsp
butter, melted



  • PULSE hash browns in a food processor until crumbled. Transfer to a large bowl, then stir in green onions, onion, eggs, salt, pepper and garlic powder. Sprinkle in flour and stir until just combined.
  • PLACE a wire rack over a baking sheet and set aside.
  • PREHEAT waffle iron to medium-high, then brush top and bottom plates with butter. Fill each with 1 heaping cup of potato mixture, spreading evenly to corners. Press and cook until browned and crispy, 13 to 14 min.
  • REMOVE to prepared rack. Serve topped with sour cream, smoked salmon and microgreens.


Calories 175, Protein 5 g, Carbohydrates 28 g, Fat 5 g, Fibre 3 g, Sodium 209 mg.

Chatelaine Quickies: Fairground kettle corn

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