{ Turnip + Zucchini Hashbrown Waffles }

Two of the bountiful beauties coming out of the garden this time of year are zucchini and sweet white turnips. So if you’re running out of ideas for cooking them look no further! Here’s a tasty twist on a savoury breakfast waffle, and it is absolutely delicious.

One of the key steps in this recipe is straining the liquid from the zucchini and turnip before cooking it. This allows for a better cook and good hold together on the waffle. Don’t skip this step! It’s simple enough, just a toss of the grated veg with a little salt and allowing it to sit for 15-20 minutes first so the juices can extract. After that, a squeeze and a toss with the remaining ingredients and you’re all set.

Enjoy this dish as a breakfast, lunch or dinner. It’s not often we post a recipe so versatile it can be used for all three meals of the day– but here you go!

Thank you to Erin Walker of A Little Salt blog, for creating this delish recipe and beautiful images for us. Hope you all enjoy yourself a beautiful plate of this garden goodness as the season continues!

Turnip + Zucchini Hash Brown Waffles

Prep Time20 minutes
Cook Time20 minutes
Servings: 6 waffles


  • 4 cups finely grated zucchini
  • 4 cups finely grated turnip
  • 1/8 tsp salt
  • 3 eggs
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground black pepper
  • Sprinkle of smoked paprika
  • Zest of a lemon
  • Toppings such as eggs, red onion, baby tomatoes, bacon, or avocado


  • Add the grated zucchini and turnip to a strainer lined with paper towel. Sprinkle and toss with salt and set over a bowl for 15-20 minutes.
  • Heat a waffle iron over medium-low heat. Make sure your waffle iron is clean or you risk the waffles burning!
  • Using paper towel or the back of a wooden spoon, drain out the liquid and discard. Wipe out the bowl with paper towel and add the grated veggies, eggs, cheese, spices, and lemon zest. Mix well until combined.
  • Preheat the oven to 350 and place a baking rack over a cookie sheet in the centre of the oven.
  • When the waffle iron is hot, add 1/2 cup batter to the centre and close. 1/2 cup of batter should yield 6 4” waffles on a standard 9” round waffle iron. Cook until the steam has slowed, and check progress. Close and cook longer if necessary. The waffle should be brown but not burnt and set enough to hold its shape.
  • Carefully remove the waffle. Use the end of a spatula and carefully lift underneath. It will be soft but should hold together. Gently place it on top of the wire rack in the oven. Repeat the process until the batter is all used up.
  • Remove waffles from the oven and serve warm with your choice of toppings!