Cheesy Hash Brown Waffles (Printable Version)

Golden brown waffles with sharp cheddar and tender shredded potatoes, ideal for brunch or sides.

# Ingredient List:

→ Potatoes

01 - 3 cups frozen shredded hash browns, thawed and patted dry

→ Cheeses

02 - 1 cup sharp cheddar cheese, shredded
03 - ¼ cup grated Parmesan cheese

→ Dairy

04 - 2 large eggs

→ Vegetables & Aromatics

05 - 2 green onions, finely sliced

→ Pantry

06 - ¼ cup all-purpose flour
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ For Serving (optional)

11 - Sour cream, chopped chives, or hot sauce

# Directions:

01 - Preheat the waffle iron according to manufacturer’s instructions and lightly grease it with nonstick spray or oil.
02 - In a large mixing bowl, thoroughly combine hash browns, sharp cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until mixture is well blended and slightly sticky.
03 - Scoop approximately 1 cup of the mixture onto the center of the preheated waffle iron and gently spread to cover most of the surface area.
04 - Close the waffle iron and cook for 5 to 7 minutes, or until waffles turn golden brown and crisp; cooking time may vary based on appliance.
05 - Carefully remove cooked waffle and repeat the process with the remaining mixture until all waffles are cooked.
06 - Serve waffles immediately with optional sour cream, chopped chives, or preferred hot sauce.

# Expert Advice:

01 -
  • They're crispy outside and creamy inside, basically the waffle iron version of a happy accident.
  • You can make a batch and freeze extras, so lazy weekend breakfasts actually become possible.
  • One bowl, ten minutes of prep, and suddenly you're serving something that tastes way better than it should.
02 -
  • If your hash browns are wet, the waffles will steam instead of crisp, so the patting step is genuinely non-negotiable even though it adds five minutes to prep.
  • Cooking time varies wildly depending on your waffle iron, so start checking at five minutes and pull them when the steam slows down and the color looks right.
03 -
  • Use a light hand when spreading the mixture on the iron—you want it flat enough to cook through but thick enough to stay crispy, which is usually about a quarter-inch.
  • If your waffle iron has a browning control, set it one notch higher than you think you need for extra crispiness on the outside.
Go Back