Hash Brown Waffles with Egg & Cheese Recipe
These easy and delicious Hash Brown Waffles are perfect for a weekend brunch or make-ahead breakfast. Made with shredded hash browns, eggs, cheese, and fresh chives, they are cooked crispy and golden in a waffle maker, creating a fun twist on classic breakfast potatoes.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 20 ounce Package Shredded Hash Browns (refrigerated)
- 3 Large eggs
- 1/4 cup Milk
- 1 cup Shredded sharp Cheddar Cheese
- 1/4 cup Fresh chopped chives, plus extra for garnishing
- Salt & pepper to taste
For Serving (Optional)
- Sour cream
Instructions
- Preheat the waffle iron. Heat your waffle iron on the medium-high setting and generously spray both sides with non-stick cooking spray or brush with melted butter to prevent sticking.
- Prepare the waffle batter. In a medium bowl, whisk together the eggs and milk. Stir in the shredded hash browns, shredded cheddar cheese, chopped chives, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper until thoroughly combined.
- Cook the waffles. Scoop approximately 1 cup of the potato mixture (adjust based on your waffle maker size) onto the waffle iron. Spread evenly, leaving about 1/2 inch space from the edges to allow expansion. Close the waffle iron and cook for about 5 minutes, checking periodically to avoid burning. The waffle is ready when it is deeply golden brown and crispy.
- Remove and serve. Carefully remove the waffle using a fork or tongs. Garnish with extra chopped chives and serve with sour cream if desired. Keep cooked waffles warm in a low oven (200°F) while cooking remaining batches.
- Storage and reheating. Leftover waffles can be reheated in a toaster, air fryer, or oven to restore crispiness. Avoid microwaving. Freeze cooked waffles for up to 2 months and reheat directly from frozen using the same methods.
Notes
- If using frozen hash browns, make sure they are completely thawed and squeeze out excess moisture using a clean kitchen towel to prevent soggy waffles.
- Press excess moisture from hash browns with paper towels to ensure crispiness.
- Spray the waffle maker with nonstick cooking spray before each batch to prevent sticking.
- Use about 1 cup of the potato mixture per waffle, adjusting based on your waffle maker size.
- Leave about 1/2 inch around the edges when spreading hash browns to allow room for expansion.
- Cook waffles for approximately 5 minutes on medium-high until golden brown; check after 4-5 minutes and adjust time as needed for your waffle maker.
- Avoid opening the waffle maker too early to prevent waffles from tearing or sticking.
- Keep finished waffles warm in a low oven while cooking the rest.
- Reheat leftovers in toaster, air fryer, or oven to maintain crispiness; avoid the microwave.
- Freeze cooked waffles for up to 2 months and reheat from frozen as needed.
