Jay and I share a savory tooth, and sometimes, as a weekend breakfast treat for him and for me, I make these savory, veggie-loaded hash brown waffles. Who doesn’t love hash browns? Crispy potatoes, come on! We find excuses all the time to make them, in delicious recipes like cheezy vegan hash browns and this scrumptious, family-favorite vegan hash brown casserole. These waffles come together fast, and they look so pretty, they are great to serve to company too, for breakfast or brunch. All you need to make them are: -Yellow or red potatoes -Brown rice or any rice flour -Chickpea flour, which is optional. I like chickpea flour because it adds more protein into the meal, but I also like to leave it out at times because its flavor is strong and hard to miss even in small quantities. -Aquafaba, that chickpea brine you just can’t have enough of -Salt and ground black pepper -Veggies like bell peppers, grated carrots, scallions or spring onions, and onions Check to get new recipe updates by email.
I also throw in a dash of turmeric for the healthiness and the pretty color, although it’s completely optional. You can use any kind of waffle maker you have, but a regular waffle maker will make crispier waffles, which I rather prefer, and a Belgian waffle maker will make thicker waffles that are crispy on the outside but soft inside. Each has its own charm, so you decide. If you try these waffles, be sure to let me know how they turned out for you.
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