Save Pin This vegan pickle hash brown waffles recipe brings together crispy shredded potatoes, chopped pickles, and aromatic dill in a playful spin on brunch waffles. Topped with a creamy dairy-free dill yogurt sauce, these savory waffles are a total crowd-pleaser and pair beautifully with anything from salads to roasted veggies.
The tang and crunch always remind me of carefree weekend mornings when I first made this to use up leftover pickles. Now I crave it every rainy Sunday.
Ingredients
- Shredded potatoes: fresh or thawed frozen create that signature hash brown crunch Look for firm waxy potatoes and squeeze out excess moisture
- Chopped dill pickles: add a salty tang and subtle acidity Choose crunchy deli style pickles for best texture
- All purpose flour: binds everything together and keeps the waffles sturdy Opt for unbleached flour when possible
- Plant-based yogurt: makes the dill sauce rich and cooling I use unsweetened coconut yogurt for its creaminess
- Fresh dill: infuses both batter and sauce with loads of herby brightness Use soft sprigs with no wilting
- Nutritional yeast: offers a mild cheesy taste and golden color Buy from bulk bins for maximum freshness
- Baking powder: ensures lofty waffles with crisp edges Always check freshness for the best lift
- Garlic powder: brings savory depth without extra chopping
- Salt and pepper: round out all flavors Taste and adjust at the end
Instructions
- Prep the Potatoes:
- Peel and shred your potatoes using a box grater or food processor Place the shreds in a clean towel and wring out as much water as you can The drier the potatoes the crispier your waffles
- Make the Waffle Batter:
- In a large bowl combine the shredded potatoes chopped pickles flour nutritional yeast baking powder garlic powder salt and pepper Mix everything together until it looks like hash brown pancake mix
- Preheat and Grease Your Waffle Iron:
- Plug in your waffle iron and let it get very hot Brush both plates generously with oil to prevent sticking This step is crucial for that golden crust
- Cook the Waffles:
- Spoon the potato mixture into the iron and press down firmly Cook for eight to ten minutes per waffle until deep golden and crisp all over Do not peek too early or they might split apart
- Whip Up the Dill Yogurt:
- In a small bowl stir together plant-based yogurt lots of fresh dill a splash of pickle brine and a pinch of salt Taste and adjust until perfectly tangy and creamy
- Serve and Enjoy:
- Top the hot waffles with a generous spoonful of dill yogurt Sprinkle extra dill over everything and serve immediately for the crispiest bite
Save Pin Dill is my not so secret flavor favorite Every time I add it my kitchen smells like summers at my grandmother’s house Her garden always overflowed with fragrant dill and we would sprinkle it on everything anyone would share
Storage Tips
Let any extra waffles cool completely on a rack before storing This prevents sogginess Store leftovers in an airtight container in the fridge for up to three days Reheat in a toaster or basic oven to restore crispness The yogurt sauce stays fresh in the fridge for two days
Ingredient Substitutions
If you prefer a spicier kick substitute some of the dill pickles with pickled jalapeños You can use pre-shredded potatoes or even frozen hash browns just be sure to dry them thoroughly Instead of fresh dill try parsley or chives for a milder twist
Serving Suggestions
Serve these waffles with a crisp green salad roasted asparagus or grilled tempeh For heartier brunch add a side of avocado slices and cherry tomatoes The dill yogurt is also delicious as a dipping sauce for roasted vegetables
Save Pin The salty tang and crisp texture will make these waffles an instant brunch favorite Serve them hot and enjoy the herby aroma in every bite