Cheesy Hash Brown Waffles (Printable Version)

Crispy on the outside, gooey inside hash brown waffles with cheddar and a hint of spice.

# Ingredient List:

→ Potatoes

01 - 3 cups frozen shredded hash browns, thawed and patted dry

→ Cheeses

02 - 1 cup sharp cheddar cheese, shredded
03 - ¼ cup grated Parmesan cheese

→ Dairy

04 - 2 large eggs

→ Vegetables & Aromatics

05 - 2 green onions, finely sliced

→ Pantry

06 - ¼ cup all-purpose flour
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ For Serving (optional)

11 - Sour cream, chopped chives, or hot sauce

# How to Make:

01 - Preheat the waffle iron according to the manufacturer’s instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, thoroughly mix hash browns, sharp cheddar, Parmesan, eggs, green onions, all-purpose flour, garlic powder, onion powder, salt, and black pepper until well combined and slightly sticky.
03 - Scoop approximately 1 cup of the mixture into the center of the hot waffle iron and gently spread to cover most of the surface.
04 - Close the waffle iron and cook for 5 to 7 minutes, or until waffles are golden brown and crispy; cooking times may vary depending on appliance.
05 - Carefully remove the cooked waffle and repeat the process with the remaining mixture.
06 - Serve immediately with optional sour cream, chopped chives, or hot sauce.

# Expert Suggestions:

01 -
  • They taste indulgently crispy on the outside while staying creamy and melted on the inside, making them feel far fancier than the five minutes of actual hands-on time.
  • You can have them ready before your coffee finishes brewing, which somehow makes weekend mornings feel less rushed.
  • They freeze beautifully, so you can make a batch and reheat them in the toaster when you need something fast that still feels intentional.
02 -
  • Wet hash browns are your enemy—I learned this the hard way when my first batch turned into a potato pancake rather than a crispy waffle, so pat them dry with paper towels like you mean it.
  • Your waffle iron's temperature matters more than you'd think; too cool and they'll be soft and greasy, too hot and the outside crisps before the cheese melts, so getting that first one right teaches you the rhythm for the rest.
03 -
  • If your iron sticks, preheat it longer and use more spray than feels necessary—this one change eliminated my biggest frustration with waffle cooking.
  • Taste your mixture before cooking the first waffle and adjust seasoning then, because you can't fix it once it's in the iron.
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