Rustic Potato Hash waffles

Rustic Potato Hash waffles

Preparation time:

Bake time:

5 minutes

10 minutes

Breakfast, all-in-one portable waffle. Just add the bacon!

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Makes 4x4” square waffles

  • 1 cup (132g) Cascade Milling Organic Pancake Mix

    1 cup frozen hash brown, thawed

    1/2 cup (183ml) water

    1 large egg (50g)

    ½ cup shredded cheddar cheese

    ¼ tsp black pepper, ground

    Butter, for the waffle maker

  • 1. Heat up the waffle maker to medium/high heat (375°F).

    2. In a medium bowl, mix the Cascade Milling Organic Pancake Mix with the egg, the water, and the shredded cheese to obtain a thick batter.

    3. Grease the waffle maker with the butter (or anti-stick spray). Spread around ¼ of a cup of potato hashbrowns on each waffle mold.

    4. Pour ¼ cup of thick batter on top of the hashbrown. Close the waffle maker.

    5. Cook for 4-5min, until golden or until the waffle maker indicates it is ready.

    6. Serve with extra melted cheese, chives, and bacon!

Ingredients for cooking, including shredded cheese, chopped green onions, flour, black pepper, milk, an egg, shredded mozzarella, and a small container of sour cream, arranged on a black plate.

Tips:

- Substitute the water with the same amount of milk and/or buttermilk

- Use pre-grilled hashbrowns for a crispier experience

Nutrition facts label for a waffle, showing 250 calories per serving, with details about fat, carbs, sugars, protein, and micronutrients.

This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.

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