These Whole30 Hash Brown or Cauliflower Waffles are a savory, gluten-free, dairy-free, nut-free twist on traditional waffles. They’re quick to make and perfect for busy mornings or for a simple breakfast-for-dinner. The recipe is a great way to sneak in frozen vegetables while keeping meals family-friendly and freezer-ready.
I usually make a half-and-half batter—half frozen shredded hash browns and half riced cauliflower—because my kids prefer that blend. If you’re serving just adults, you can use all cauliflower for a more nutrient-dense option. The waffles freeze well, so I often double the batch and store extras for the week.
They’re also budget-friendly. Using typical grocery prices, a batch can be made inexpensively, making these waffles a practical choice for families. The recipe below is included as a sample in my cookbook, which features many budget- and family-friendly meals.
Where to find Whole30-compatible hash browns
Some brands of frozen shredded potatoes contain only potatoes and are Whole30-compatible. Look for products with simple ingredient lists (just potatoes). If you’re unsure, check the package ingredients at the store. Using plain frozen riced cauliflower is another Whole30-friendly option if you prefer a lower-carb or more vegetable-forward version.
Are these allowed on Whole30?
Whole30 discourages recreations of baked goods like pancakes or muffins. These waffles are not a sweet waffle recreation—think of them as vegetable fritters cooked in a waffle iron. If the waffle shape feels triggering on your program, you can cook the batter as fritters in a skillet instead. This recipe was reviewed and approved for inclusion in my cookbook as Whole30 compatible.
Recommended waffle irons
I use two waffle irons depending on how many I’m serving: a large double-sided Belgian waffle iron for feeding a big family, and a small mini Dash waffle iron that makes perfectly sized “buns” for sandwiches or burgers. The mini waffles are convenient for making sandwich-style meals like sliders or using as a bun replacement.
This recipe is a sample from my cookbook Whole Food for Your Family, which includes 100+ budget- and family-friendly recipes.
Whole30 Hash Brown or Cauliflower Waffles
Ingredients
- 3 cups store-bought frozen shredded hash browns (NOT thawed) or frozen riced cauliflower, or a mixture of both
- 3 large eggs
- 1/4 cup olive oil or avocado oil
- 1/4 cup arrowroot or potato starch
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
Instructions
- Preheat a nonstick waffle iron.
- In a medium bowl, combine the frozen hash browns, cauliflower (or both). Add the eggs, oil, arrowroot or potato starch, garlic salt, and onion powder. Stir until well combined.
- Fill the preheated waffle iron with the batter. Amount varies by iron—this batter doesn’t rise or spread like regular waffle batter, so you’ll likely need more than for a typical waffle. For a 7-inch Belgian waffle iron, use about 1 1/2 packed cups. If using cauliflower only, pack the cup tightly so the waffles hold together. If waffles stick, lightly spray the iron before the next batch.
- Close the waffle iron and cook until the waffles are crispy or your iron indicates they are done. Timing varies by appliance.
- Top with your favorite savory toppings and enjoy.
- To freeze: cool waffles in a single layer, then store in a sealed container in the freezer for up to 3 months. Reheat from frozen in a waffle iron, oven, air fryer, or microwave.
Notes
If you don’t have a waffle iron, make these as fritters. Heat 1/4 inch of coconut or avocado oil in a skillet over medium-high heat. Scoop 1/4 cup portions of batter into the pan, flattening each fritter so it crisps and cooks through. Fry until golden, 3–4 minutes per side.
Nutrition information shown is based on using hash browns (not frozen cauliflower).
Nutrition (per serving)
Calories: 328 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 18 g | Fiber: 2 g | Sodium: 670 mg
