This healthy breakfast-for-dinner recipe skips stirring up a traditional batter and uses frozen hash browns to make crunchy waffles instead. Top the waffles with a little cultured butter and chives or a dollop of whole-grain mustard and serve with a big green salad. Keep the waffles warm in a 250°F oven between batches, if desired. You can use a 20-ounce bag of shredded fresh potatoes instead of the frozen ones--no need to squeeze them in Step 2. Source: EatingWell Magazine, September/October 2016

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat a classic waffle iron to medium-high.

  • Whisk eggs, oil, garlic, chives and pepper in a large bowl. Place hash browns in the center of a clean kitchen towel. Gather up the edges of the towel and twist and squeeze to wring out excess moisture from the hash browns. Stir the hash browns, ham and cheese into the egg mixture.

  • Coat the waffle iron with cooking spray. Use a generous 1 cup of the mixture per waffle and cook until browned and crispy, about 5 minutes each.


Equipment: Classic waffle iron (not Belgian-style)

Hash Browns: You may see disodium dihydrogen pyrophosphate (also called sodium acid pyrophosphate) in the ingredient list. It's a common, safe food additive, that prevents the potatoes from browning and reduces acrylamide formation (a carcinogen created during frying). Opt for unseasoned ones and save 200-300 mg of sodium per serving. Our Favorites: Cascadian Farms and Ore-Ida

Nutrition Facts

392 calories; 21.7 g total fat; 8 g saturated fat; 185 mg cholesterol; 727 mg sodium. 606 mg potassium; 26.4 g carbohydrates; 2.1 g fiber; 22.8 g protein; 492 IU vitamin a iu; 24 mg vitamin c; 28 mcg folate; 315 mg calcium; 3 mg iron; 38 mg magnesium;