Cheesy Hash Brown Waffles (Print Version)

Golden hash brown waffles with sharp cheddar, green onion, and subtle spices, crisp outside and gooey inside.

# What You'll Need:

→ Potatoes

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

→ Cheeses

02 - 1 cup sharp cheddar cheese, shredded
03 - 1/4 cup grated Parmesan cheese

→ Dairy

04 - 2 large eggs

→ Vegetables & Aromatics

05 - 2 green onions, finely sliced

→ Pantry

06 - 1/4 cup all-purpose flour
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For Serving (optional)

11 - Sour cream, chopped chives, or hot sauce

# How To:

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 hash browns, cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until well combined and slightly sticky.
03 - Scoop 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 waffles are golden brown and crispy. Cooking time may vary by appliance.
05 - Carefully remove the waffle and repeat with remaining mixture. Serve immediately with sour cream, chopped chives, or hot sauce if desired.

# Expert Tips:

01 -
  • They're crispy on the outside and somehow still gooey with melted cheese inside, like the perfect accident happened on purpose.
  • Takes about 20 minutes from fridge to table, which means you can make breakfast feel fancy without the stress.
  • Freezes beautifully, so batch-making on Sunday means you've got grab-and-go mornings sorted for days.
02 -
  • If your hash browns are even slightly wet, the waffles will steam instead of crisp—I learned this after my first soggy attempt.
  • Don't overcrowd the waffle iron or skimp on the filling; the iron needs contact with enough potato mixture to create that golden crust.
03 -
  • Use a waffle iron with adjustable browning controls if you have one, and dial it up one notch higher than you think you need for maximum crispiness.
  • If your mixture seems too wet even after drying the hash browns, stir in an extra tablespoon of flour—potato starch varies depending on the brand.
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