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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. These were delicious. I used frozen hàshbrowns and they turned out great. A basic recipe with so many varieties to be created

  2. I made this this morning for a change up from ourr usual breakfast. As I ate mine, I could only think how wonderful breakfast would be if I had some bacon or sausage, a fried egg and ate this as a breakfast sandwich. Definitely remaking this. Thanks!

  3. So I tried these using frozen shredded hash browns and it came out a mess. As they started to thaw, all of the ice crystals melted and made every thing stick 😩 (that was my error not the recipe.) Next time I make these I will either thaw and drain the hash browns or shred my own potatoes and squeeze the moisture out. Other than my mistakes, it came out great!

    1. Yes you definitely need to use thawed or refrigerated hash browns. Glad you plan to give them another chance, and thanks for the feedback!

    1. Yes you can freeze them. They can be a little dry when reheated, so wrap them in a damp paper towel before reheating.

        1. Reheating from frozen in a toaster or air fryer would be ideal, however, keep in mind that they might dry out. If you can, spray with a little cooking spray before reheating.

  4. This recipe turned out great! I cut it in half and used real potato. I soaked up the potato water using a paper towel. Thanks so much!

    1. Working on updating all posts – keep in mind that information contained here would be approximate. In the meantime I recommend trying

  5. I own a bed and breakfast, and I am always looking for new ideas to serve for breakfast. This recipe is a great addition! I did a trial run for my husband and myself and it came out perfect. It took a little while longer to cook than regular waffle batter, but came out crispy and golden, with a tender interior. I am going to serve it with some country gravy for dipping, when I serve it to my guests. Thank you!

    P.S. I am not sure why other people had problems with it sticking, I had no issues at all.

  6. This recipe was life changing for me! I’ve made it several times and outside of skipping the chives if I don’t have any on hand it’s a family favorite. I made them for my daughter and son-in-law when they brought their baby home from the hospital. They absolutely loved them. Who knew you could fit comfort food in a waffle!!! Thanks so much!

  7. Can i use mashed potatoes instead of hash browns ? I have a few leftover baked potatoes that I want to use up !

  8. Hello! I really like this recipe and I’m looking forward to doing it. But I have a question. Does the potato has to be cooked? Or raw?

    1. The potato will be raw when you put them into the waffle iron. They will be cooked through once you’re finished.

  9. 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.

    1. Zara I had the same problem to the extent I had to throw my waffle maker away even though I DID generously spray it. I did the thing and cooked the rest of my batch on my griddle and they cooked up fine and were very good.

    2. The exact same thing happened to me! I wish I’d have read your comment before I made them because I would have just done them in my cast iron frying pan to start. But! I did do the rest of them that way and they were amazing! Everyone raved…I served mine with a sour cream and salsa on the side!

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

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


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

    Thank You.

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