Cheesy Hash Brown Waffles (Print)

Golden crispy hash browns with sharp cheddar and a touch of spice for a savory brunch treat.

# 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
12 - Chopped chives
13 - Hot sauce

# Directions:

01 - Preheat the waffle iron following manufacturer’s instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, mix hash browns, cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and pepper until evenly 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 the waffles are golden brown and crisp, adjusting time as needed based on your appliance.
05 - Carefully remove the cooked waffle and repeat the process with the remaining mixture.
06 - Serve immediately with optional sour cream, chopped chives, or hot sauce.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside while staying gooey with melted cheese on the inside, which honestly feels like having your cake and eating it too.
  • You can make the whole batch in the time it takes to brew coffee, making weekday mornings feel less rushed.
  • Everyone who tries them asks for the recipe, and you get to keep the secret that it's actually easier than it looks.
02 -
  • Dry your thawed hash browns aggressively—I'm talking patting them with paper towels multiple times—because any moisture trapped in them will turn your crispy waffle into a dense, soggy brick.
  • The mixture should feel slightly sticky and bind together when squeezed, not crumbly or falling apart; if it seems too dry, add another egg or a tablespoon of melted butter.
03 -
  • Let your bowl of mixture sit for a minute or two after mixing so the flour fully hydrates, which helps bind everything together and prevents the waffles from falling apart.
  • Squeeze your thawed hash browns in a clean kitchen towel rather than just patting them; it sounds dramatic but it genuinely makes the difference between crispy and mediocre.
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