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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!

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


  • 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.


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

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.

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  1. Made these for my picky mother. She loved them! I did chop up the potatoes with my chopper because she has trouble with her throat. She enjoyed them! I added some sour cream to the mixture. Delicious!

  2. These were delicious and the recommendation of sour cream made them even better. The only reason I didn’t give the recipe 5 stars was because after following the recipe, I was only able to make 3 waffles and not the 4-5 waffles the recipe says.

  3. I bought a waffle maker just to try this recipe and it did not disappoint! Made no modifications, there was no need to! ABSOLUTELY perfect as is! Thanks for sharing and for the reheat tips!

  4. going to make these but will b using fresh shredded potatoes…should i use raw shredded potatoes or just cooked?

    1. Absolutely. I would reheat them in the oven wrapped in foil if you can. They can dry out pretty easily.

    1. Absolutely. I would reheat them in the oven wrapped in foil if you can. They can dry out pretty easily. If using the microwave, try wrapping in a slightly damp towel. Microwaves vary so you may have to play around with it a bit.

  5. OH, YEAH!! Gonna make these the next holiday breakfast we have! I got tired of dancing around the in-law’s meal times so we do breakfast at our house…it works out wonderfully. I might throw in some bacon bits, too!

  6. I can’t wait to try these. They look so yummy and comforting. I love anything with cheese but when you throw in eggs and and crispy hash browns and I’m on cloud nine to Yummy Town thx for sharing

  7. Hosting a Christmas Brunch an this looks like a fun main dish. What do you think about using Hollendaise sauce as a compliment instead of sour cream?

  8. Good recipe. My 7 month old daughter loved these! Waffle iron needs to be on high heat so the outside sears – otherwise they fall apart. These reminded me of latkes so we topped them with applesauce 😉

    1. I use fresh potatoes all the time. I just shread them on a cheese grater. The only downfall to that is they get brown fast and the mixture itself gets super watery, so you kinda have to work fast or keep draining the excess water.

  9. Great recipe! I used bacon grease on the waffle iron and they came out perfectly browned. Great flavor and good with sour cream. Easy, tasty and fast.

  10. I made the recipe with 3 eggs, added some bacon bits (yum) and drizzled some maple syrup on them instead of using sour cream – made for the perfect salty/sweet combo! Definitely think adding an extra egg or two as suggested might have made them stick together better. I used a waffle iron that makes three mini waffles at a time and had trouble getting them out in one piece – even after extra oil on the iron. Will make again! Thx!

  11. This sounds great! Unfortunately, I do not have a waffle maker. Do you think I could use these ingredients and make it more like a pancake on the stove?

    1. Hey Kristen, I think that would definitely work. You’d have to play around with the cook time, and make sure to add butter or oil to the pan.

  12. We are doing a “somewhat fancy” brunch for friends. Any thoughts on adding a dollop of Hollandaise Sauce?

  13. My family wasn’t thrilled with these. Feedback from them: you can’t taste the cheese or egg, just tasted like dry hash browns. We will try again but with more cheese and eggs over easy on top.