• Brianna Rhodes, RD, CD

Hearty Hash Browns Waffles

Here is a great breakfast recipe that won’t leave you with a sugar buzz. Crispy hash browns, egg, bacon and veggies make this a hearty and satisfying meal.

Every now and then, I just want to make a special breakfast. It’s just nice to do for birthdays, or holidays, or General Conference weekends. But most “special” breakfast recipes are just an apocalyptic overload of sugar. Things like monkey bread, cinnamon rolls, pancakes or waffles drenched in syrup, doughnuts, crepes, and so many more. All delicious—don’t get me wrong. But the nutritional profile of all these tasty breakfasts is a bit lopsided towards the sugar. And if you start off the day with that big of a sugar rush, you are likely to feel lousy and low-energy for the rest of the day. You’ll likely be hungrier too.

Next time you are looking for a nice breakfast, try these hearty waffles. These hash browns waffles are delicious, filling and have NO added sugar. It’s also pretty high in protein which makes for long-lasting satisfaction—you won’t feel hungry 2 hours after eating this meal! Cooking hash browns in a waffle iron gives them that perfect crispy crunch we all love, without drowning them in oil. Also, it is super easy to batch cook—so everyone can have a hot breakfast even if they don’t all come to the table at the same time.

If you are feeding a crowd, breakfast casseroles are nice. But sometimes you have people with varying tastes—some dislike cheese, or hate peppers, or whatever it may be. This dish is highly customizable. You can have an array of ingredients out and each person can build their own waffle.

Here is how it works: start with ¾ cup of hash browns in a small bowl (this is enough for 1 waffle). Add other ingredients as desired. I made mine with bacon, ham, cheese, and peppers. Other possibilities would be tomatoes, onions, sausage, spinach, mushrooms, etc. In another bowl, whip an egg. When you are ready to cook your waffle, pour the egg over your potato mixture. Spray the waffle iron, and dump it in. Let it cook, until it is golden and crispy. Pull it out, place on the plate and top with salsa, ketchup, avocado, or whatever you want. Delicious!

Once again, I started out thinking this would be a great breakfast recipe. And then I realized it would be great for any meal. I know I’m not the only one who loves breakfast for dinner!

The meal:

  • 1 Hash brown waffle

  • ¾ cup frozen hash browns potatoes (semi-thawed)

  • 2 slices bacon (cooked and chopped)

  • 1 oz ham (diced)

  • ½ oz shredded cheese

  • ¼ bell pepper (chopped)

  • ¼ avocado

  • 1 Tbsp ketchup

Recipe Used in this meal:

Hash Browns Waffle

Serving size: 1 waffle

Servings per Recipe: 4

Ingredients

  • 3 cups frozen hash browns potatoes (semi-thawed)

  • 8 slices bacon (cooked and chopped)

  • 4 oz ham (diced)

  • 2 oz shredded cheese

  • 1 bell pepper (chopped)

  • 4 eggs

  • Cooking Spray

  • Other mix-ins optional: onions, mushrooms, tomatoes, sausage, spinach, etc…

Directions

  1. Turn on Belgium Waffle Maker, and allow to heat.

  2. To batch cook waffles, mix ingredients for 1 waffle at a time in a small bowl. Combine ¾ cup of potatoes, 2 slices of bacon, 1 oz of ham and ½ oz of cheese. Add ¼ of peppers and any other desired mix-ins.

  3. In a separate bowl, crack 1 egg. Stir rapidly with a fork to blend yolk and white. Pour over potato mixture and stir to combine.

  4. Once waffle iron is thoroughly heated, generously spray top and bottom with cooking spray. Pour potato/egg mixture into the waffle iron and spread to the edges. Close and cook until golden brown (about 2 minutes).

  5. Once golden and crisp, remove from waffle maker and place on plate. Serve hot. Can top with ketchup or salsa if desired.

  6. Repeat steps 2-5 for rest of the waffles.

OPTIONAL: if all waffles will be the same, mix all ingredients in a large bowl. Add whipped eggs. Stir to combine. Divide and cook 1/4th at a time in the waffle iron.

Nutrition Facts Label for Entire Meal:

Nutrition Facts Label for 1 waffle:

RD and Me

Brianna Rhodes, RD, CD

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© 2016 RD and Me Nutrition Consulting, LLC