In the fall of 2016, I felt like hash brown waffles or “hashwaffles” were blowing up on my Instagram feed. I thought to myself, “What a fun concept!” It’s a waffle made out of potatoes! Filled with veggies and cheese!
Totally clueless on how to re-create this fun breakfast idea in my own waffle iron, I got lucky when a Weight Watchers member did an Instagram takeover and shared her recipe. After testing it out, the recipe was easy and tasty but not quite to my liking. I prefer more vegetables, more cheese, and animal protein so after several takes, I finally created a good base recipe!
For those looking at the pictures or reading the recipe and thinking but wait – I don’t like some of this stuff or uh oh I don’t have a spiralizer, it’s okay, I’m going to walk you through it. First off, the eggs and cheese serve as a binding agent for the potatoes and other ingredients, so if you are looking to cut corners for calories or Weight Watchers SmartPoints, I would advise to leave the eggs alone but scale back to no less than 1/4 cup of the cheese.
If you want a bigger, more protein-packed waffle, go ahead and add more of that goodness! I found the blend of spinach, red onion, green peppers, and mushrooms to be the best for my palate and cooks well. Sometimes I’ve done leafy green blends such as spinach, kale, and collard greens and they’ve tasted fantastic. I’ve also varied the mushrooms.
Sometimes they’re white, sometimes they’re baby bella, sometimes they’re an exotic blend. If you don’t have a spiralizer, that’s okay! You can just dice the green peppers with a knife or food processor. Interested in purchasing a spiralizer, though? I highly recommend this brand from Inspiralized. I love bulking up my meals with vegetables so I strongly urge you to keep them in your waffle but if there are others you prefer, go ahead and use them!
If you’re vegetarian, clearly omit the slice of turkey bacon. I love the salty, smoky, meaty flavor it adds to the waffle, which I felt was missing the first time I tried this recipe out. Chicken sausage, tofu sausage, regular bacon, ham, and turkey are also great substitutions or additions. My point is, this waffle is so versatile, you can easily make it your own. Sometimes I cover my waffle in sriracha and some days I prefer a side of ketchup for dipping. Maybe even a nice topping of salsa, guacamole, and sour cream for a little Mexican flair!
Whatever you end up doing with your waffle, tag me in your photos so I can see what you came up with!
Weight Watchers SmartPoints: 10
Hash Brown Waffles
Author: Alex’s Sassy Kitchen
Recipe type: Breakfast
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 1 egg
- 1 egg white
- 1 cup spinach
- 2 tablespoons red onion
- ¼ cup mushrooms
- ¼ cup green pepper, spiralized using Blade A
- 2 cups frozen shredded hash browns (I use Ore-Ida brand)
- 1 slice cooked turkey bacon, chopped
- ⅓ cup reduced fat shredded cheddar cheese
- cooking spray
- salt and pepper, to tasteketchup (optional)
- sriracha (optional)
- Preheat waffle iron.
- Over medium heat, saute the spinach, red onion, green pepper, and mushrooms in a pan that has been sprayed with cooking spray, until soft.
- While the vegetables are cooking on the stove, beat the egg and egg white together in a medium bowl, season with as much salt and pepper as needed, and set aside.
- Once the vegetables are soft, add the frozen shredded hash browns and stir until the hash browns are defrosted.
- Once defrosted, add the vegetable and hash brown mixture to the beaten eggs. Add the diced turkey bacon and shredded cheese and mix well to combine.
- Spray the waffle iron with the cooking spray and then pour the mixture onto the iron. Cook on a medium setting until completed or golden brown.
- Top or serve with a side of sriracha and ketchup and enjoy!
Serving size: 1
Saturated fat: 7g
Unsaturated fat: 3g
Trans fat: 0g