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Indian Spiced Egg and Hashbrown Waffles

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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.
Servings 3
Calories 214 kcal


  • waffle iron


  • 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.


Calories: 214kcalCarbohydrates: 38gProtein: 10gFat: 7gFiber: 4g
Course: Breakfast, Brunch, Snacks, Suhoor
Cuisine: American Inspired, South Asian Inspired
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