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Kitchen Sink Hash Brown and Egg Waffle

4

20 min

Kitchen Sink Hash Brown and Egg Waffle

Kitchen Sink Hash Brown and Egg Waffle Photo 1

Category

Egg appetizer

Time

20 min

Serving

4 persons

Calories

141

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
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

  • cooking spray:
  • frozen shredded hash browns: 2 cups (thawed)
  • eggs: 2 piece (beaten)
  • milk: 0.25 cup
  • all-purpose flour: 0.25 cup
  • onion: 2 Tbsp (to taste, diced)
  • sriracha sauce: 1 Tbsp (to taste)
  • garlic: 2 clove (minced)
  • baking powder: 0.5 tsp
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Kitchen Sink Hash Brown and Egg Waffle Photo 21
Kitchen Sink Hash Brown and Egg Waffle Photo 32
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  1. Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray.
    Kitchen Sink Hash Brown and Egg Waffle Photo 2
  2. Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter.
    Kitchen Sink Hash Brown and Egg Waffle Photo 3
  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.
    Kitchen Sink Hash Brown and Egg Waffle Photo 4

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