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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 141 Calories

Ingredients

• ½ teaspoon baking powder
• ¼ cup milk
• 2 eggs, beaten
• ¼ cup all-purpose flour
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• cooking spray
• 1 tablespoon Sriracha sauce, or to taste
• 2 cups frozen shredded hash browns, thawed
• 2 tablespoons diced onion, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 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.