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Kitchen Sink Hash Brown And Egg Waffle

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Recipe Summary 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.

Ingredients | Printable Kitchen Artwork

cooking spray

2 cups frozen shredded hash browns, thawed

2 eggs, beaten

¼ cup milk

¼ cup all-purpose flour

2 tablespoons diced onion, or more to taste

1 tablespoon sriracha sauce, or to taste

2 cloves garlic, minced

½ teaspoon baking powder

salt and ground black pepper to taste

Directions

Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray.

Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter.

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.

Half a diced jalapeno and 1/2 tablespoon of sriracha sauce can be substituted for the 1 tablespoon of sriracha sauce if desired.

Any variety of milk, alternative milk, or 1/4 cup egg whites, can be substituted for the milk.

Info | Printable Kitchen Artwork

prep: 15 mins cook: 5 mins total: 20 mins Servings: 4 Yield: 4 waffles

TAG : Kitchen Sink Hash Brown And Egg Waffle

Breakfast and Brunch, Waffle Recipes,