Sweet potato hash brown waffles is the ultimate meal prep breakfast recipe. We love bringing you naturally gluten-free and delicious meals, and today we're excited for waffles! Our meal prep breakfast recipe has a delicious aspect needed in the morning. Just the right thing for any morning right before a busy day. Shredding sweet potatoes provides the perfect natural sweetness that's beyond comparison. Plus, sweet potatoes are super healthy! Sweet potatoes are also a rich source of healthy nutrients such as copper, manganese, and beta-carotene.
Switch up your usual breakfast pattern with these sweet potato waffles made with a herby Paleo seasoning for a sweet and savory breakfast, full of antioxidants and fiber!
Switch up your normal breakfast routine with these sweet potato waffles made with an herby Paleo seasoning for a sweet and savory breakfast full of antioxidants and fiber!
How long will Sweet Potato Hash Brown Breakfast Waffles last for?
If you make a big batch of these waffles, you can store them in the refrigerator, and they will be good to eat for up to three days. For maximum freshness, store your sweet potato breakfast waffles in a heavy-duty ziplock bag or airtight container. Here's a resource for meal prep containers.
Can Sweet Potato Hash Brown Breakfast Waffles be frozen?
Yes, these sweet potato waffles freeze nicely! Place them in an airtight freezer-friendly container or wrap them in parchment paper and put them in labeled plastic freezer bags. You can freeze them for up to 3 months. When you're ready to enjoy them, thaw in the fridge, then reheat in a standard oven preheated at 400 degrees Fahrenheit or a toaster oven for around 10 minutes. Reheating using an oven gives the waffles that crispy exterior. Alternatively, reheat in a lightly oiled skillet.
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 do you make Sweet Potato Hash Brown Breakfast Waffles?
Sweet potato hash brown breakfast waffles sound like something on a menu, doesn't it? And when you think of a restaurant menu recipe, you think it is time consuming and expensive. Not this meal prep breakfast recipe! Our sweet potato waffles take 20 minutes to cook, and all you really need is a waffle iron or a waffle pan (yep, they exist!). You can be making these waffles right now as you're reading or listening to this recipe. So, let's get started!
Start by shredding your sweet potato with a grater attachment on a hand mixer or food processor. Then use a small bowl to combine the shredded sweet potatoes and sea salt. Let the potatoes and salt sit at room temperature for 10 minutes, then use a kitchen towel to wring out the water from the sweet potatoes over the sink. Removing the moisture from the sweet potatoes will give your waffles that crispiness everyone loves. Mix Paleo powder seasoning and egg in the bowl until all the ingredients are evenly mixed.
Next, grease an 8-inch heated waffle pan with cooking spray. When the pan becomes very hot, scoop half of the sweet potato mixture, put it into the pan, and cook for 6-7 minutes. Then open the lid, and gently remove the waffle with a spatula. Set that aside and repeat the same with the remaining sweet potato waffle batter. When your hash brown waffles are done, make your scrambled eggs.
How to portion Sweet Potato Hash Brown Breakfast Waffles
Slice potato waffles into quarters and place two into the large compartments of 4 our Good Cook® meal prep containers. Place the berries in small cups and place them in compartments containing sweet potato waffles. Put the scrambled eggs in smaller compartments and season with pepper and salt for a palatable taste.
More sweet potato breakfast meal prep recipes:
Sheet Pan Sweet Potato Breakfast Hash
Taco Seasoned Ground Beef and Sweet Potato Hash
Scrambled Egg Stuffed Sweet Potato Meal Prep
Cinnamon Raisin Sweet Potato Snack Bread
Other tips for making Sweet Potato Hash Brown Breakfast Waffles:
- Make these in a skillet if you don't have a waffle iron. Make little patties and cook them on the pan.
- Substitute the herb seasoning with sriracha sauce depending on your preference.
- Add either strawberries or blueberries to this fantastic meal prep breakfast recipe and enjoy some natural sweetness.
- Eat your sweet potato hash brown waffles plain or add toppings. A poached egg, grape tomatoes, smoked salmon, and sliced avocado are a few suggestions.
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.
Leave a Reply