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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
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  • 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.

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  1. Donna says:

    Love this recipe! Hubby loved them as well!

    1. Kristin says:

      Nice! Thank you Donna.

  2. Judy sand says:

    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!

    1. Kristin says:

      Nice! Thank you Judy for the awesome feedback.

  3. Tawnisha says:

    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.

  4. Patty says:

    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!

    1. Kristin says:

      You are so welcome Patty! Thanks for stopping by.

  5. Tanya Richardson says:

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

    1. Kristin Maxwell says:

      Use raw potatoes, they will cook in the waffle iron.

  6. Katie says:

    Can these be made ahead of time and frozen for the week?

    1. Kristin Maxwell says:

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

  7. Karen Sherman says:

    I would love to freeze these. Do you have reheat microwave instructions from frozen?

    1. Kristin Maxwell says:

      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.

  8. Susan M Lewis says:

    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!

  9. Haylee says:

    I want to try these ASAP!
    Do you thaw the potatoes or mix them frozen?

    1. Kristin Maxwell says:

      The ones I refer to in the post are refrigerated.

  10. Jenny St.Angelo says:

    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

    1. Kristin says:

      You are so welcome Jenny, thank you so much for taking the time to leave some positive feedback.

  11. Christine Adams says:

    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?

    1. Kristin Maxwell says:

      I think hollandaise would be beautiful with these!

  12. Jay says:

    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. Kristin says:

      Nice! Sounds like a winner. Thanks for stopping by Jay.

  13. Brittney Croft says:

    Turned out amazing. Thank you for sharing your recipe?

    1. Kristin says:

      You are so welcome Brittney, thank you so much for taking the time to leave some positive feedback.

  14. Tammy L johnson says:

    Can I use fresh instead of frozen thawed

    1. Kristin says:

      Yes, you can use fresh.

    2. Tiana says:

      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.

  15. Brent says:

    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.

    1. Kristin says:

      Nice! Thanks Brent for stopping by.

  16. Cathy says:

    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!

    1. Kristin says:

      You’re so welcome Cathy! thank you so much for stopping by!

  17. D’Anna says:

    Could I add ground breakfast sausage to this recipe?

    1. Kristin says:

      I think you could. You would want to cook it through first and make sure the pieces are very small.

  18. Kristen says:

    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. Kristin says:

      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.

  19. Jim Ang says:

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

    1. Kristin says:

      I’m sure that would be delicious!

  20. Tanya says:

    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.

    1. Kristin says:

      Hi Tanya, Sorry the recipe didn’t work out for you, but thanks for sharing your feedback.