Green Spinach And Zucchini Waffles With Sausage And

Name: Green Spinach And Zucchini Waffles With Sausage And Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Waffles; 1/2 cup unsalted butter, melted and cooled; 3 large eggs; 1 1/2 cups buttermilk; 1 teaspoon vanilla; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 medium zucchini, shredded; 1 (10 ounce) box frozen spinach, thawed and well drained; For the Hash; 1 (8 ounce) package breakfast sausage; 1 cup yellow onion, diced; 3 medium yukon gold potatoes, diced; 2 medium carrots, diced; 1 small medium bell pepper, diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chopped fresh parsley

Servings: persons

Waffles
1/2 cup unsalted butter, melted and cooled
3 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini, shredded
1 (10 ounce) box frozen spinach, thawed and well drained
For the Hash
1 (8 ounce) package breakfast sausage
1 cup yellow onion, diced
3 medium yukon gold potatoes, diced
2 medium carrots, diced
1 small medium bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley

1
To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
2
In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the zucchini and spinach. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron's directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
3
To make the hash, heat a large skillet over medium-high heat. Once hot, add the sausage and begin breaking it up with a wooden spoon, cooking until brown and crispy, about 8 minutes. Stir in the onion, potatoes, carrots, and bell pepper. Season with salt and pepper. Cook over medium, stirring often, until the potatoes and carrots have softened, about 10 to 15 minutes.
4
Serve the waffles with a spoonful of the hash on top. Garnish with parsley and enjoy.

1224

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Waffles, 1/2 cup unsalted butter, melted and cooled, 3 large eggs, 1 1/2 cups buttermilk, and more.

Yes, Green Spinach And Zucchini Waffles With Sausage And Potato Hash falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Spinach And Zucchini Waffles With Sausage And Potato Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions