Cheesy Hash Brown Waffles (Printable Version)

Golden waffles with sharp cheddar and shredded potatoes, crispy outside and gooey inside.

# What You Need:

→ 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

# How To Make:

01 - Preheat the waffle iron according to manufacturer’s instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, mix hash browns, sharp cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until well combined and slightly sticky.
03 - Scoop about 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, or until golden brown and crispy, adjusting cooking time based on your appliance.
05 - Carefully remove the cooked waffle and repeat with the remaining mixture.
06 - Serve immediately with optional sour cream, chopped chives, or hot sauce as desired.

# Expert Tips:

01 -
  • They're crispy, cheesy, and ready in 30 minutes—no standing over a skillet flipping things.
  • Your waffle iron becomes the MVP of breakfast and nobody expects savory waffles until they taste them.
  • Leftovers actually taste amazing reheated in the toaster, so meal prep becomes genuinely useful.
02 -
  • Truly dry hash browns are the difference between crispy waffles and sad, soggy ones—I learned this the hard way on attempt number one.
  • Don't be tempted to cook them longer thinking they need more time; they'll dry out and taste like disappointment.
03 -
  • If your waffle iron has adjustable browning levels, use a medium-high setting so you get that beautiful golden exterior without burning the edges.
  • Grating your own cheese instead of using pre-shredded gives you better texture and helps everything meld together more smoothly.
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