Hash-brown waffles with smoked salmon and sour cream



10 min


50 min


10 waffles

Hash-brown waffles with smoked salmon and sour cream

Photo: Carmen Cheung

Start your mornings right with these savoury waffles (crisped to perfection in a waffle iron) topped with smoked salmon and sour cream.


  • 16 frozen hash-brown patties , thawed and torn (about 9 cups)
  • 3 green onions , chopped
  • 1 small onion , thinly sliced
  • 2 eggs , lightly beaten
  • 1/2 tsp garlic powder
  • 1/4 tsp each salt and pepper
  • 1/3 cup all-purpose flour
  • 2 tbsp butter , melted
  • 1/2 cup sour cream
  • 2 113-g pkgs smoked salmon
  • 1 tbsp chopped chives


  • Pulse hash browns in a food processor until crumbled. Transfer to a large bowl, then stir in green onions, onion, eggs, garlic powder, salt and pepper. Sprinkle in flour and stir until just combined.
  • Place a wire rack over a baking sheet and set aside.
  • Preheat waffle iron to medium-high, then brush top and bottom plates with butter. Mound each waffle section with ½ cup packed potato mixture. Close waffle iron and cook until browned and crispy, 10 to 12 min.
  • Transfer waffles to prepared rack. Repeat with remaining potato mixture. Store in a sealable container and refrigerate for up to 5 days or serve warm topped with sour cream, smoked salmon and chives.

Reheating Tip

Reheat waffles in a regular toaster or toaster oven for about 1 min.

Nutrition (per serving)

  • Calories
  • 350,
  • Protein
  • 10 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 10 g,
  • Fibre
  • 6 g,
  • Sodium
  • 418 mg.

Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung.