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These Egg & Cheese Hash Brown Waffles are just the life hack you need to simplify your breakfast routine! Just a few ingredients is all you need and you’re well on your way to breakfast euphoria. These hash browns are your new favorite way to make breakfast!
HASH BROWN WAFFLES
When it comes to breakfast time in my house, easy is the name of the game. Even on the weekends I don’t like to do big, complicated breakfasts. I mean, someone’s got to do those dishes, right?
That’s why I love this genius breakfast hack – Egg & Cheese Hash Brown Waffles!! By making hash browns in a waffle iron, they get super crispy on the outside, and tender in the middle, plus there’s no flipping required. Add in the eggs, cheese and chives, and it’s a whole breakfast in itself that’s finished in half the time!
HOW TO MAKE HASH BROWNS IN A WAFFLE MAKER
Because this is a breakfast hack, we’re starting with pre-shredded (gotta love that time-saver) Simply Potatoes Shredded Hash Browns. They are ready to go straight out of the bag – totally fresh and never frozen (because who wants soggy frozen potatoes??).
- Start by whisking up a few eggs and some milk, then stir them into the potatoes with some shredded cheddar, chives and salt & pepper.
- The next step, and this is really, really important. SPRAY THE WAFFLE IRON WITH NONSTICK COOKING SPRAY. Do not skip this step or you could have stuck-on potatoes for days. Just use your favorite non-stick cooking spray and use it generously. If you prefer you could melt some butter and brush that on. But we’re going for hackability here and the spray takes up the least of my time.
- Spread the hash browns mixture directly onto the bottom half of the greased waffle iron. Chances are you don’t have the same waffle maker as me, so it’s difficult to give exact measurements here…but I got about 1 cup of the mixture per waffle and finished with about 3 ¾ waffles. Depending on the size of your iron, you might need a little more or a little less of the potato mixture per waffle. Use your best judgement here. You want to fill in most of the waffle surface, leaving about a half inch around the edges to allow the potatoes to spread.
- The time can vary as well, so you’ll want to watch your waffle closely once you close it. I had mine on a medium-high heat setting and it took about 4-5 minutes to cook to get nice, golden brown hash brown waffles.
HOW TO SERVE HASH BROWN WAFFLES
Don’t you love how nice and crispy these Cheesy Hash Brown Waffles get? You get nice fried bits of cheese around the edges, too. To keep your hash browns warm and crispy, just set your oven to the “warm” function, or the lowest temperature it will go, and place each waffle on a baking sheet in the oven to keep warm while you continue cooking the rest.
I like to serve these with a dollop of sour cream and some more fresh chives. The recipe will feed at least four people one waffle each, but can easily be double or even tripled, depending on how many you’re feeding nad how hungry they are.
HOW TO KEEP HASH BROWNS TENDER AND MOIST (NOT DRY)
- Brush your waffle iron generously with melted butter AND use the nonstick cooking spray. This will help keep the outside from drying out.
- Add an extra egg or two. This won’t mess up your waffles, but will help to make them a little more moist.
- Brush on some butter as they come out of the waffle iron. Brush melted butter on the top side, then flip it out onto a plate (or baking sheet if you’re warming them in the oven) and brush the other side with butter. Serve with sour cream on the side.
Here are some more favorite hash browns recipes:
And for even more easy breakfast recipes, try these:
- Egg & Sausage Muffins
- Breakfast Enchilada Casserole
- Grab & Go Stuffed Biscuits
- Loaded Breakfast Tater Tot Casserole
- Easy Breakfast Potatoes
Egg & Cheese Hash Browns Waffles
Ingredients
- 1 20-ounce package Simply Potatoes Shredded Hash Browns
- 3 eggs
- 1/4 cup milk
- 1 cup shredded sharp Cheddar Cheese
- 1/4 cup fresh chopped chives plus some for garnishing
- Salt & pepper
- Sour cream for serving, if desired
Instructions
- Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
- In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about ½ inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Yummy. I used frozen hash browns and two different cheeses. They held together just fine. Thank you for the great breakfast idea 🙂
What a great idea!! I’m thinking of all the ethnic versions of these not to mention all the add ins!! I strongly suggest bags of real bacon pieces if you don’t want to cook bacon simply because it is real bacon.
I made this from frozen hash browns. It was delicious, but I made a few adjustments. I turned the heat all the way up on my iron, and left it on for a longer amount of time. They were still not crispy enough for my taste, so I broiled them for a few minutes. Added extra salt and vuala! They were delicious!
This looks so yummy Can use fresh potatos or it has to be the one you use??
Definitely!
We made this over the weekend a couple of times it was so good. Cool things is you can start to mix in other things like bacon and mushrooms. Love it! Easy 5 stars.
Cant wait to try these tomorrow morning. Do I thaw the hashbrowns first, or use them frozen? Thank you.
I only have used the refrigerated kind, so they should be defrosted.
i made these this morning,well i tried, my waffle maker decided to quit working so i made them like pancakes easy and terrific ‼️‼️‼️
I cannot wait to make these!! Thank you!!
Fun alternative to the typical “egg bake”. Very fast and easy. Great for a hot summer night’s dinner. Served with salsa and sour cream. Used my square Cuisinart set on 4 and they were brown, crispy and cooked through. Definitely a keeper!
Wow even my 12 year old can make these. Love it! Thanks so much.
I can’t wait to try this recipe. Thanks for sharing. My grandkids are going to love this. I would love to ein the skillet also.
Just peeled two bags of potatoes given to me and looking for a way to preserve them! I’m going to make them up and freeze them for a quick breakfast on the go.
Very good, will be adding these to our breakfast recipes. Possibly trying this waffle as a base for Eggs Benedict rather than using an English Muffin!
Just tried this morning. I like the simplicity and as you say it’s hackability is greaf.
Oooohlala looks finger-lickin-good…I can’t wait to try this with my babies ??
Excited to try this recipe and your others!
Hmmmm! Since i don’t have a waffle maker, I’m contemplating using my George Foreman grill??? It won’t be same “pattern” and might depend on how thick you lay them out on the grill for the best crispness. What ya think?
You could also just use a fry pan and make them potato patties/cakes.
More seasoning might be nice, onion powder, hot pepper flakes, more salt and pepper since it is a lot of potato.
Going to try them soon.
Can’t wait to try them. I think today is the day÷
I wanted to like these but just could not. Our waffle maker works very well and was super hot but even though they got brown there was no crisp to them at all even after 10 minutes on high in a pre heated non Belgian waffle iron exactly as deep as the one pictured( thinner so I though they would be crispy). I think drying the potatoes more after getting them out of the bag may have helped with crispiness but overall the flavor just wasn’t there, I couldn’t taste the cheese at all. I also had the same problem with them falling apart and being very difficult to get out of the waffle maker, again even after a lengthy cooking time.
Is it possible to make the “batter” the night before (hash browns, egg, cheese and chives) and then make it the next morning in the waffle maker? I need to make a breakfast that in can bring somewhere so I’m trying to save time and make it easy for transit!!
Hmm I’m not sure! I don’t *think* the potatoes would get soggy, but I can’t say for sure.