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Home » Recipes » Egg & Cheese Hash Brown Waffles

Egg & Cheese Hash Brown Waffles

Published on January 1, 2019, Updated February 6, 2021 by Kristin Maxwell | 462 Comments

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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!

Egg & Cheese Hash Brown Waffle cut into triangles on a plate

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!

Ingredients for Egg & Cheese Hashbrown Waffles

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??).

  1. Start by whisking up a few eggs and some milk, then stir them into the potatoes with some shredded cheddar, chives and salt & pepper.
  2. 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.
  3. 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 3/4 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.
  4. 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.

Ingredients mixing together in a bowl for Egg & Cheese Hash Brown Waffles

Shredded potatoes, eggs, cheese and chives mixed together for Egg & Cheese Hash Brown Waffles.

Spraying a waffle maker with nonstick cooking spray for Egg & Cheese Hash Brown Waffles

Hashbrowns with eggs and cheese in a waffle maker.

Crispy Egg & Cheese Hash Brown Waffle, made in a waffle maker

A stack of fresh, crispy Egg & Cheese 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.

A plate of crispy Egg & Cheese Hash Brown Waffles

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.

A stack of fresh, crispy Egg & Cheese Hash Brown Waffles with a fork in them.

Here are some more favorite hash browns recipes:

  • Sausage & Hash Brown Frittata
  • Creamy Potato, Corn and Bacon Casserole

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

Kristin
4.41 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Servings 4 -5 servings

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 1/2 teaspoon salt and 1/4 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 1/2 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.
  • *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.
Tried this recipe?Let us know how it was!

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Debbie says

    December 17, 2020 at 9:49 am

    I can’t find the non frozen hash browns, can I just thaw the frozen ones and use those?

    Reply
    • Kristin Maxwell says

      December 17, 2020 at 11:53 pm

      Yes that will work.

      Reply
  2. zara says

    November 15, 2020 at 8:18 am

    These are quite yummy. I made them for dinner and the family inhaled them. I will remind people to follow the advise to spray waffle iron generously plus. I used some, but not enough – my first waffle stuck and the waffle maker was too hard to clean for the next batch. I shaped them into little patties and cooked them in a pan. Still very good. Making them again tonight.

    Reply
    • Kristin says

      November 16, 2020 at 8:52 am

      Awesome feedback Zara! Thank you so much for stopping by.

      Reply
  3. Rebecca Payne says

    October 26, 2020 at 8:28 am

    OMG! So creative. I love this.

    Reply
    • Kristin says

      October 26, 2020 at 9:59 am

      Thank you Rebecca!

      Reply
  4. maynard robinson says

    October 25, 2020 at 10:52 am

    Great recipe, I changed it a little by adding 2 more eggs, some mushrooms, spinach, and red peppers. Turned out great

    Reply
    • Kristin says

      October 26, 2020 at 10:02 am

      Awesome feedback Maynard! Thanks for stopping by.

      Reply
  5. Rachel says

    October 20, 2020 at 5:59 pm

    Could you make these ahead of time and freeze them? Would you recommend heating in the oven to reheat them?

    Thanks

    Reply
    • Kristin Maxwell says

      October 20, 2020 at 11:35 pm

      Yes you can freeze them. Reheat in the oven or air fryer.

      Reply
  6. Vicki W Eubanks says

    October 19, 2020 at 9:25 am

    please, please , include nutritional facts with All of your great recipes…especially the carbs

    Thank You.

    Reply
    • Kristin Maxwell says

      October 19, 2020 at 1:24 pm

      Hi Vicki, We are working on it. It’s quite a process to update 1000+ recipes, as I’m sure you understand.

      Reply
      • Vicki W Eubanks says

        October 19, 2020 at 3:55 pm

        okay… I understand…
        thank you

        Reply
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