Ham & Gruyère Hash Brown Waffles

By Golfwidow7

Serving size: 1 waffle
Per serving: 392 calories; 22 g fat(8 g sat); 2 g fiber; 26 g carbohydrates; 23 g protein; 28 mcg folate; 185 mg cholesterol; 0 g sugars; 0 g added sugars; 492 IU vitamin A; 24 mg vitamin C; 315 mg calcium; 3 mg iron; 727 mg sodium; 606 mg potassium
Nutrition Bonus: Vitamin C (40% daily value), Calcium (31% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1 high-fat meat, 1 1/2 fat

Ingredients

• 3 large egg
• s2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon minced fresh chives or 1 teaspoon dried
• 1/4 teaspoon ground pepper
• 20 ounces frozen shredded hash browns (about 7 cups), thawed
• 1 cup diced ham
• 1 cup shredded Gruyère cheese

Preparation

Step 1

Preheat a classic waffle iron to medium-high. Whisk eggs, oil, garlic, chives and pepper in a large bowl. Place hash browns in the center of a clean kitchen towel. Gather up the edges of the towel and twist and squeeze to wring out excess moisture from the hash browns. Stir the hash browns, ham and cheese into the egg mixture. Coat the waffle iron with cooking spray. Use a generous 1 cup of the mixture per waffle and cook until browned and crispy, about 5 minutes each.
Equipment: Classic waffle iron (not Belgian-style)
Hash Browns: You may see disodium dihydrogen pyrophosphate (also called sodium acid pyrophosphate) in the ingredient list. It's a common, safe food additive, that prevents the potatoes from browning and reduces acrylamide formation (a carcinogen created during frying). Opt for unseasoned ones and save 200-300 mg of sodium per serving. Our Favorites: Cascadian Farms and Ore-Ida

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Keep the waffles warm in a 250°F oven between batches, if desired. You can use a 20-ounce bag of shredded fresh potatoes instead of the frozen ones—no need to squeeze them in Step 2.