This post may contain affiliate links. Please read our disclosure policy.

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!

A close up of Egg Cheese 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


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 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.
  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,


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


  • 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:

And for even more easy breakfast recipes, try these:


Egg & Cheese Hash Browns Waffles

4.68 from 43 votes
Easy and delicious and perfect for a weekend brunch or make ahead breakfast, these Hash Brown Waffles are filled with eggs, cheese and potatoes and cooked in your waffle maker!
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 servings


  • 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
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • 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.


*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.
Keyword hash brown waffles, potato waffles


Calories: 173kcalCarbohydrates: 2gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 153mgSodium: 238mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 595IUVitamin C: 1mgCalcium: 239mgIron: 1mg

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.

Social media image of Egg & Cheese hashbrown waffles

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.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

4.68 from 43 votes (20 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sakuna says:

    I made this at our Breakfast Madness event in our department! They turned out great. Totally going to make a bag to freeze for quick breakfast on the road. Thank you so much for sharing this recipe! I’ll be sharing this receipe with family and friends. Blessings to you!

    1. Kristin says:

      Thank you so much Sakuna for sharing your kind and positive experience.

  2. Talya says:

    Can these be saved for later to reheat?

    1. Kristin says:

      They are best fresh, but you could reheat in the oven. The reheating can tend to dry them out though.

  3. Theresa says:

    These were fantastic. I had never made them before and I ended up making them two days in a row for my guests. Then got a call from someone because they wanted to make them the following weekend!!


    I also put a little salt on them as they came off the waffle iron.

    1. Kristin says:

      Thank you Theresa! So glad you enjoyed it!

  4. Dawn says:

    Could you make this is a cast iron pan?

    1. Kristin says:

      I think that would work, yes, but you’d have to judge the doneness since I haven’t made this exact recipe in cast iron.

  5. Zarminey says:

    Could you make this in a quesadilla maker? I don’t have a waffle maker and we don’t really eat waffles so no use in buying one.

    1. Kristin says:

      I haven’t ever used a quesadilla maker so I’m not quite sure how it would work.

  6. Lisa says:

    Is there any nutritional information for this recipe? Serving size, calories, fats grams, grams of carbohydrates and protein?

    1. Kristin says:

      Hi Lisa,
      Unfortunately since I am not a nutritionist I am not always able to provide nutritional information for each recipe. However there are great sites out there, like, that can help.

  7. Melanie B says:

    If I was to use fresh shredded potatoes, would it work the same?

    1. Kristin says:

      It would, you would just want to squeeze out as much liquid as you can out of the potatoes. Wrap them in a tea towel or paper towels, twist the ends and squeeze over a bowl. This would help you not end up with a mushy mess! Good luck!

  8. Kasey says:

    Hi, forgive me if this has been asked before but do the potatoes need to be thawed completely before mixing everything together? Thanks! Can’t wait to try these!

    1. Kristin says:

      Yes, I typically use the refrigerated variety.

  9. Joy says:

    These were delicious! I have no idea how an earlier poster said it didn’t work. Mine were perfect. I didn’t use chives as I didn’t have any so just used some seasoned salt. The kids loved them! They looked at them and thought they were waffles so initially asked for butter. Can’t wait to try it with other things like bacon. Thanks!!

    1. Kristin says:

      Thank you Joy, I love that you were able to make it work for you!

  10. Jodi Bigall says:

    I originally made these for my son who has to eat gluten free and since they were so good, I made them for everyone. We also added bacon! Yum!! I would suggest letting them cook a bit longer after the ready light goes on to make them crisp up the hash browns a bit. It’s well worth it. They are also great to freeze and then put in the toaster for a quick breakfast on the go.

    1. Kristin says:

      Thanks for sharing your tips!

  11. Vanessa says:

    Thanks for sharing! Can it keep long?

    1. Kristin says:

      You can keep them in the fridge for a few days. They will dry out, however, so reheating with a damp towel in the microwave is your best bet.

  12. Tom Dyer says:

    We made this with a twist. We made the waffle as printed except we did not do the biscuits. Instead we made sausage gravy and topped the waffles with the gravy. It was so good. You could still eat it with a fork, it just gave it a all around creamy texture with a great base. We called it the TnT breakfast waffle.

    1. Kristin says:

      Love that idea!

  13. Quincy says:

    This was DELICIOUS! My whole family loved it. And so quick and easy! I’m so glad to have found this recipe. Thank you!

    1. Kristin says:


  14. DONNA EGGEN says:

    made copies for the kids. a good way to get grandchildren to eat whatever you put in.

  15. U B says:

    Came our delicious, I omitted the cheese, put in 1/4 c cubed bacon and a sliced green onion! Wonderful recipe, thank you!

  16. Stacy says:

    Making this tonight. Breakfast for dinner! Can’t wait! Thanks for sharing!!

    1. Stacy says:

      They look beautiful!

  17. Brit says:

    This recipe sounds good in theory, but in reality falls short. I think you’d be better off making this in a skillet on the stove top. The outside browned up pretty quickly, but the inside wasn’t fully cooked and was mushy. The outside was also not crispy at all. The whole thing was soft. Also, the mix was stuck in the waffle maker, despite thoroughly adding Pam to both sides. By the time I finished taking these out, they did not resemble waffles at all. It took me forever to get these things out of the waffle maker. These don’t have much flavor, so I’d add more seasoning to help. Next time I will make these in a skillet instead of in a waffle maker.

    1. Kristin says:

      Interesting that they didn’t work out for you. We make these often and they always come out nice and crispy! I think the type of waffle maker would also make a difference.

    2. Mel says:

      I think you’re right about making these in a skillet.
      My waffle iron would be one ugly mess after this.
      Interesting recipe, though.

      1. Kristin says:

        You could certainly make them in a skillet. It would take longer and they wouldn’t come out quite as nice and crispy. As long as you grease your waffle make they will come out just fine.

  18. Marfan says:

    Hi Kristin. Delicious looking recipe. You’ve convinced me to go out and buy a waffle iron!

  19. Patti says:

    I made a few modifications based on my family’s tastes. Added an extra egg, subbed green chile for the chives and added 4 pieces of cooked, chopped bacon. I made biscuits & green chile cream gravy to go with this. Very good.

  20. DD says:

    This looks SO good. I’m barely holding back my drool… I *have* to make this on Sunday.