Ingredients
Scale
Base Ingredients:
- 1 cup shredded potatoes (frozen hashbrowns or freshly grated, moisture removed)
- 2 large eggs
- ½ cup shredded low-fat mozzarella cheese (or cheddar for a sharper flavor)
- ½ cup cooked shredded chicken breast or lean ground beef
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- Non-stick cooking spray or a small amount of oil
Optional Add-ins:
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- 1 tablespoon chopped scallions or parsley
- ¼ cup diced bell pepper or spinach
- A dash of paprika or chili flakes for extra flavor
Instructions
- Preheat your waffle iron
Plug it in and set it to medium-high heat. Allow it to preheat while you prepare the batter. If you’re using a mini waffle maker, this recipe should make about two chaffles. - Prepare the potatoes
If using frozen hashbrowns, make sure they are fully thawed and patted dry. For fresh potatoes, grate them using a box grater, then squeeze out excess moisture using a kitchen towel. - Mix the base ingredients
In a large bowl, whisk the eggs. Add the shredded potatoes, cheese, cooked chicken or beef, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined. The mixture should hold together but still be spoonable. - Add optional ingredients
Toss in chopped scallions, diced veggies, or your chosen spices if using. Stir to combine evenly. - Grease the waffle iron
Lightly spray the waffle iron with non-stick cooking spray or brush with a bit of oil to prevent sticking. - Cook the chaffles
Spoon about ½ cup of the mixture onto the center of the waffle iron and spread slightly. Close the lid and cook for 4–6 minutes, or until the chaffle is golden brown and crispy. Avoid opening the waffle iron too early—this can cause it to break apart. - Cool and serve
Use tongs or a spatula to carefully remove the chaffle. Let it cool for a minute or two on a wire rack or plate to retain crispiness.
Notes
- Don’t overfill the waffle maker. It’s tempting to pack in the batter, but it will overflow or cook unevenly. Stick to about ½ cup per chaffle in a standard-sized waffle maker.
- Crispiness depends on moisture. Be sure to dry your potatoes thoroughly. Too much water in the mixture can lead to soft, undercooked chaffles.
- Chicken browning too quickly? If your chicken is already very browned or dry, mix it in just before cooking instead of letting it sit too long in the batter.
- Make it ahead. You can prep the batter up to a day in advance and store it in an airtight container in the fridge.
- Substitute tools. No waffle maker? Use a non-stick skillet. Form the batter into a patty and cook over medium heat for 3–4 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes