Cheesy Hash Brown Waffles (Printable)

Savory crispy waffles combining shredded potatoes, sharp cheddar, and green onions for a flavorful start.

# Components:

→ 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

# Method:

01 - Preheat the waffle iron according to the manufacturer's instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, mix the hash browns, cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until well combined and slightly sticky.
03 - Scoop approximately 1 cup of the mixture onto the center of the hot waffle iron and gently spread to cover most of the surface.
04 - Close the waffle iron and cook for 5 to 7 minutes until golden brown and crispy; cooking time may vary by appliance.
05 - Carefully remove the waffle and repeat the cooking process with the remaining mixture.
06 - Serve immediately with optional sour cream, chopped chives, or hot sauce as desired.

# Expert Advice:

01 -
  • The waffle iron creates those perfect little crispy ridges that hold onto melted cheese pockets
  • You can prep the mixture the night before and wake up to restaurant quality breakfast in minutes
02 -
  • Excess moisture in the hash browns will make these steam instead of crisp, so really squeeze them dry
  • Every waffle iron cooks differently, so check the first one early and adjust the time
03 -
  • Use a kitchen towel or paper towels to really squeeze the moisture out of thawed hash browns
  • Let the batter rest for five minutes before cooking for better texture
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