Print: Kitchen Sink Hash Brown and Egg Waffle

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.

Prep

16 min

Cook

19 min

Servings

Difficulty

Medium

Ingredients

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

Instructions

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.

Nutrition per serving

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