Indian Spiced Egg and Hashbrown Waffles
I was recently gifted a waffle iron by my mother and wanted to go beyond just the basic carb-heavy waffles for breakfast (although there is nothing wrong with that!). These egg and hashbrown waffles are a good balance of protein from the eggs and carbs from the potato. You can make this for the week, store in the refrigerator, and reheat for a quick weekday breakfast. Alternatively, you can also include this on the menu for a family brunch.
- 5 eggs
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1-2 green chilis finely chopped
- 2 russet potatoes shredded (approximately 2 cups)
- 1/4 cup cilantro
- 1 onion diced
- oil spray
Turn on waffle iron and pre-heat. Grate potatoes and squeeze out excess water with a paper towel.
In a large bowl, whisk together eggs, spices, green chilis, shredded potato, cilantro, and onion.
Spray waffle iron with oil. Scoop out approximately 1 cup over the waffle iron (this amount will vary depending on your waffle iron). Cook for 3-4 minutes, until waffle is brown. Serve immediately or let cool on plate and store in an airtight container for a quick weekday breakfast.
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