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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
Looks great, can’t wait to try!
I’m excited to try these tomorrow for Sunday dinner! I think they’ll be delicious topped with my homemade salsa. ? Glad I stumbled on your pin, I can’t wait to start scrolling the rest of your blog!
I can’t wait to try these!
Looks really good.
this looks so yummy.
Looks great!
I just made these last night and then re-heated them in the oven this morning to take to church for our Sunday School breakfast. They were a hit! It took me longer than 11 minutes to make them, considering the chopping and the grating and needing to use my waffle iron twice at 5-6 minutes each. My waffle iron is a large square that makes smaller squares of waffle at a time. One bowl of mixture made 8 squares of waffles. If I spooned less “batter” in the waffle iron, it would probably cook in less time and make 2 more squares of waffles.
I will make these again. Next time I may add some minced or powdered garlic and some parmesan cheese in addition to the sharp cheese. It will be fun to experiment with flavors!
Can this be done with freshly shredded potatoes? I have the white ones not russet.
I cant wait to try this for my kids, I think it will score big with them. I love recipes that use single use appliances in a different way.
Lol, to the commenter who wanted a post-cooking update: They were awesome! I used frozen, organic hashbrowns (thawed gently) and Monterrey Jack cheese, plus a smidge of garlic powder. Outstanding! I used them to make bacon sandwiches. Totally doing this again.
Theses look absolutely delicious!!! Have you ever made them for the week and reheated? Or added any kind of meat? I cannot wait to make them!!
This recipe was awesome! I give it 4 stars. The only problem I had is that it kept sticking even after I generously sprayed the waffle maker. I finished the recipe on square non stick pan. It worked great on the pan too. I didn’t use sour cream because my kids wanted ketchup. I didn’t have fresh chives so I use 4 tsp of dried chives. The conversion is 1 tbsp fresh for 1 tsp dry. Since 4 tbsp is 1/4 cup that’s why I use 4 tsp…in case anyone was wondering. Thanks for the great recipe will be making this again.
I just decided what I’m making for dinner tomorrow night.
Your recipes look wonderful!
I don’t do a lot of cooking anymore but the breakfast ideas are great. I am going to make one of your recipes this weekend.
Glad there are creative people like you!!?
Thanks!!
(Plus, you have the same first name as my oldest daughter and she is a great cook.)
What a great recipe!
Can I shred your own potatoes and use them instead?
I meant to say shred my own potatoes!!!
You can, but make sure to squeeze out as much liquid as possible.
This recipe looks very appetizing, is simple to make and healthy. Can’t wait to try it…Thanks!
can’t wait to try this on monday. sounds real good and not many calories. thanks for posting. 🙂
Excited to try these
Why doesn’t anybody write after trying? The recipe is good but is it good to taste? Please comm not after trying, it will help others like mr too.
I’m literally thinking this as I’m scrolling! I hate that people do this!
THANK YOU!!!! You can not ever actually find a review under recipe comments. I actually did cook it, and it is very good, I added chopped Canadian bacon and it was delicious. 🙂
Made these this morning – were delicious. Used russet potatoes shredded. If using potatoes dry them off with paper towel as they tend to be a little soggy. Thanks,
Yes if you use fresh potatoes you definitely need to squeeze the water out of them. Thanks for sharing your experience!
Could you use frozen hash browns?
You would want them to be thawed first.
Thanks for saying what I was thinking!
SO excited to try this! ?