Cheesy Hash Brown Waffles (Printable Version)

Savory hash brown waffles with sharp cheddar and spices, ideal for brunch or as a delicious side dish.

# 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 - 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

# Steps:

01 - Preheat the waffle iron according to manufacturer’s instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, thoroughly mix the thawed 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 approximately 1 cup of the mixture onto the center of the heated 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 the waffles are golden brown and crispy; cooking times may vary by 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 Insights:

01 -
  • They're crispy on the outside, gooey in the middle, and honestly feel more indulgent than they should for a weekday breakfast.
  • The sharp cheddar gives you that satisfying cheese punch without needing to fuss with multiple steps or complicated techniques.
  • You can make a batch and freeze them, which means mornings when you're running late become way less stressful.
02 -
  • Moisture is the biggest obstacle to crispiness—thaw and pat those hash browns dry, or you'll end up with soggy waffles that disappoint.
  • Every waffle iron cooks differently, so the first batch is really your chance to figure out the perfect timing and thickness for yours.
03 -
  • If your hash browns release moisture while cooking, the waffle will stick—so really commit to that drying step at the beginning and you'll avoid frustration.
  • Experiment with the cheese combinations once you've made these once; pepper jack brings heat, mozzarella brings stretchiness, and gruyere brings sophistication if you're feeling fancy.
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