These Sweet Potato Hash Brown Breakfast Waffles are a naturally gluten-free, sweet-and-savory meal prep breakfast that tastes like something you'd order out, but they're easy to make at home. Prep a batch, store them in the fridge for a few days or freeze them for later, then reheat until crisp and serve with eggs and berries.
When I want a breakfast that feels fun but still works for real life, I make these sweet potato hash brown breakfast waffles. They're crispy on the outside, tender inside, and they hit that perfect sweet-and-savory balance thanks to the natural sweetness of sweet potatoes and a herby Paleo-style seasoning.
They also check every meal prep box: quick to make, easy to portion, and easy to reheat. If you've been stuck in a breakfast rut, this is a simple way to switch things up while still keeping your mornings low-stress. And if you're looking for more ideas like this, you'll probably like our Gluten-Free recipes and Paleo meal prep recipes too.
Summarize this Recipe or Get Macros
- Summarize this Recipe or Get Macros
- Why You'll Love This Recipe
- Sweet Potato Hash Brown Breakfast Waffles Ingredients:
- How To Make Sweet Potato Hash Brown Breakfast Waffles
- How To Store This Meal Prep
- Can I Freeze This?
- Helpful Tips And Ingredient Swaps
- Best Way To Reheat
- How To Portion For Meal Prep
- More sweet potato breakfast meal prep recipes:
- FAQs
Why You'll Love This Recipe
- Meal prep friendly: make a batch and you've got breakfast handled for days.
- Naturally gluten-free: no flour needed.
- Sweet + savory: sweet potatoes bring flavor without added sugar.
- Crispy waffle vibes: you get that waffle shape and texture with hash brown energy.
- Flexible serving options: go classic with eggs and berries or dress them up with savory toppings.
Sweet Potato Hash Brown Breakfast Waffles Ingredients:
For Waffles
- 3 cups peeled/grated sweet potato (about 1 large sweet potato)
- ¼ teaspoon sea salt
- 1 large egg
- 1 teaspoon Paleo Powder Salt-Free Herb Seasoning
- Cooking oil spray
For Serving
- 4 large eggs
- ⅔ cup liquid egg whites
- Salt and pepper to taste
- 1 cup mixed berries (blueberries, raspberries)
How To Make Sweet Potato Hash Brown Breakfast Waffles
Step 1: Shred The Sweet Potato
Shred the sweet potato using a box grater or the grater attachment on a food processor.
Step 2: Salt + Rest
Add shredded sweet potato to a bowl and toss with sea salt. Let it sit at room temp for 10 minutes. This draws out moisture, which helps you get crispier waffles.
Step 3: Wring Out The Moisture
Transfer the sweet potato to a clean kitchen towel and wring out as much water as you can over the sink. Don't skip this. It's the best way to get that crisp, hash brown-style texture.
Step 4: Mix The Batter
Return sweet potato to the bowl. Mix in the Paleo herb seasoning and egg until evenly combined.
Step 5: Cook The Waffles
Grease and preheat an 8-inch waffle pan (or waffle iron) with cooking spray.
- Add half the sweet potato mixture to the hot waffle pan.
- Cook 6-7 minutes (or until crisp and golden).
- Carefully remove with a spatula and repeat with remaining mixture.
Step 6: Scramble The Eggs
Scramble the 4 eggs + egg whites with salt and pepper until cooked to your liking.
Serve waffles with eggs and berries, or build your own favorite topping combo.
How To Store This Meal Prep
If you're wondering how to store this meal prep, here's what I do:
- Fridge: Store cooked waffles in an airtight container (or heavy-duty zip-top bag) for up to 3 days.
- Tip: Let waffles cool completely before sealing the container to reduce trapped moisture (that's what makes them soften).
Can I Freeze This?
Yes, you can freeze this recipe and it works really well.
Extra tip: If you're stacking them, keep parchment between layers so they don't stick together.
Freezer: Freeze waffles for up to 3 months.
Best method: Wrap waffles in parchment paper and store in a freezer-safe airtight container or labeled freezer bag.
Helpful Tips And Ingredient Swaps
- No waffle iron? Make small patties and cook them in a skillet like hash browns.
- Want heat? Swap the herb seasoning for a little sriracha or add crushed red pepper.
- Add fruit variety: strawberries, blueberries, or raspberries all work.
- Make it savory: top with a poached egg, smoked salmon, avocado, or grape tomatoes.
- Make it extra crispy: don't rush the wringing step, and don't overcrowd the waffle iron/pan.
Best Way To Reheat
If you're searching for the best way to reheat sweet potato hash brown waffles and keep them crispy, use dry heat:
- Oven: 400°F for about 10 minutes (great crisp factor).
- Toaster oven: about 10 minutes, checking near the end.
- Skillet: reheat in a lightly oiled skillet over medium heat until warmed through and crisp.
Microwave option: It works in a pinch, but the waffles will be softer. If you microwave, finish in a skillet or toaster oven for a minute or two to bring back some texture.
How To Portion For Meal Prep
- Slice each waffle into quarters.
- Add two quarters into the large compartments of 4 meal prep containers.
- Add berries in small cups or directly into the same compartment.
- Add scrambled eggs to the smaller compartment and season to taste.
This setup keeps everything easy to grab and eat, especially on busy mornings.
More sweet potato breakfast meal prep recipes:
- Sheet Pan Sweet Potato Breakfast Hash
- Taco Seasoned Ground Beef and Sweet Potato Hash
- Sweet Potato Latkes
- Scrambled Egg Stuffed Sweet Potato Meal Prep
- Cinnamon Raisin Sweet Potato Snack Bread
- Sweet Potato Waffle Meal Prep
FAQs
In the refrigerator, they'll keep well for up to 3 days in an airtight container.
Yes. Freeze for up to 3 months using parchment between layers to prevent sticking.
Oven or toaster oven at 400°F for about 10 minutes is the best option for crisp edges.
Yes. You can use your favorite seasoning blend, or keep it simple with salt, pepper, garlic powder, and a pinch of paprika.
For peak texture, I recommend a 3-day fridge plan or freezing the extras. That way you're not eating softened waffles by day 5.
Equipment
- waffle iron
Ingredients
For Waffles
- 3 cups peeled/grated sweet potato about 1 large sweet potato
- ¼ teaspoon sea salt
- 1 large egg
- 1 teaspoon Paleo Powder Salt-Free Herb Seasoning
- Cooking oil spray
For Serving
- 4 large eggs
- ⅔ cup liquid egg whites
- Salt and pepper to taste
- 1 cup mixed berries blueberries, raspberries, strawberries, etc
Instructions
- Combine grated sweet potato and sea salt in a small bowl. Stir well. Allow mixture to sit at room temperature for 10 minutes. Use a clean kitchen towel to wring out moisture from sweet potatoes over the sink. Return to bowl and stir in the egg and Paleo Powder seasoning until thoroughly mixed.
- Heat an 8-inch waffle maker and grease with cooking spray. Once the waffle iron is very hot, scoop half of the sweet potato mixture into iron and close the lid. Cook for 6-7 minutes. Open the lid and gently remove waffle with a spatula. Set aside and repeat with the remaining sweet potato.
- Slice sweet potato waffles into quarters and place 2 in large compartments of 4 teal MPOF containers. Add berries to a small cup and place them in compartments with sweet potato waffles.
- Scramble eggs and egg-whites in a medium skillet until cooked through, 5-6 minutes. Season with salt and pepper. Divide between small compartments of containers.
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