Cheesy Hash Brown Waffles (Printable)

Savory hash brown waffles with cheddar and a hint of spice, ideal for a flavorful brunch or side.

# What You Need:

→ Potatoes

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

→ Cheeses

02 - 1 cup sharp cheddar cheese, shredded
03 - 0.25 cup grated Parmesan cheese

→ Dairy

04 - 2 large eggs

→ Vegetables & Aromatics

05 - 2 green onions, finely sliced

→ Pantry

06 - 0.25 cup all-purpose flour
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper

→ For Serving (optional)

11 - Sour cream, chopped chives, or hot sauce

# Directions:

01 - Preheat waffle iron as per manufacturer's instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, thoroughly combine hash browns, sharp cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until mixture is well incorporated 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 waffle iron and cook for 5 to 7 minutes or until golden brown and crispy, adjusting time based on appliance performance.
05 - Carefully remove cooked waffle and repeat the process with remaining mixture.
06 - Serve immediately with optional sour cream, chopped chives, or hot sauce as desired.

# Expert Hints:

01 -
  • They're ready faster than you'd expect, and the waffle iron does most of the work while you handle other breakfast items.
  • One batch feeds four people, or you can freeze extras and pop them in the toaster on mornings when you're running late.
  • Crispy outside, slightly creamy inside from the melted cheese—you get textural contrast that plain hash browns just don't deliver.
02 -
  • Dry hash browns are non-negotiable—if they're wet, they'll steam instead of crisp, and you'll end up with something dense and disappointing.
  • Don't skimp on the cheese or assume pre-shredded will work the same as freshly shredded; the difference in melt and flavor is real.
  • Your waffle iron runs its own temperature, so watch the first one and adjust timing if needed—some cook faster, some slower.
03 -
  • If your mixture seems too wet after mixing, let it sit for a minute—the potatoes will release moisture that can be gently pressed out with a paper towel.
  • Don't walk away once they hit the iron; listen for the sound to change from aggressive sizzling to quieter, more consistent crackling—that's your signal they're nearly done.
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