Ham & Gruyère Hash Brown Waffles

Ham & Gruyère Hash Brown Waffles

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From: EatingWell Magazine, September/October 2016

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.

Ingredients 4 servings

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  • 3 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon minced fresh chives or 1 teaspoon dried
  • ¼ teaspoon ground pepper
  • 20 ounces frozen shredded hash browns (about 7 cups), thawed
  • 1 cup diced ham
  • 1 cup shredded Gruyère cheese


  • Active

  • Ready In

  1. Preheat a classic waffle iron to medium-high.
  2. 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.
  3. 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 information

  • Serving size: 1 waffle
  • Per serving: 392 calories; 22 g fat(8 g sat); 2 g fiber; 26 g carbohydrates; 23 g protein; 28 mcg folate; 185 mg cholesterol; 0 g sugars; 0 g added sugars; 492 IU vitamin A; 24 mg vitamin C; 315 mg calcium; 3 mg iron; 727 mg sodium; 606 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Calcium (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 lean meat, ½ medium-fat meat, 1 high-fat meat, 1½ fat

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