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.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2016


Recipe Summary

40 mins


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; protein 22.8g 46% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 2.1g 8% DV; sugars 0.3g; fat 21.7g 33% DV; saturated fat 8g 40% DV; cholesterol 185.1mg 62% DV; vitamin a iu 492.1IU 10% DV; vitamin c 24.2mg 40% DV; folate 28.3mcg 7% DV; calcium 315mg 32% DV; iron 2.5mg 14% DV; magnesium 37.7mg 14% DV; potassium 605.9mg 17% DV; sodium 727.3mg 29% DV; thiamin 0.5mg 46% DV.