Cheesy Hash Brown Waffles (Print-Friendly)

Golden waffles with sharp cheddar and shredded potatoes, balancing crispiness and gooeyness for a savory treat.

# What You'll Need:

→ Potatoes

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

→ Cheeses

02 - 1 cup sharp cheddar cheese, shredded
03 - 0.25 cup grated Parmesan cheese

→ Dairy

04 - 2 large eggs

→ Vegetables & Aromatics

05 - 2 green onions, finely sliced

→ Pantry

06 - 0.25 cup all-purpose flour
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper

→ For Serving (optional)

11 - Sour cream, chopped chives, or hot sauce

# How To Make It:

01 - Preheat the waffle iron according to the manufacturer's instructions and lightly grease with nonstick spray or oil.
02 - In a large bowl, mix hash browns, cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until well combined and slightly sticky.
03 - Scoop approximately 1 cup of the mixture onto 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 golden brown and crispy. Cooking times may vary depending on the appliance.
05 - Carefully remove the waffle and repeat with the remaining batter. Serve immediately with sour cream, chopped chives, or hot sauce as desired.

# Expert Advice:

01 -
  • They're ready in under 30 minutes and taste like you spent way more effort than you actually did.
  • The crispy exterior gives way to creamy cheese inside, making them dangerously addictive.
  • You can customize them in endless ways—swap cheeses, add bacon, or keep them simple.
02 -
  • Dry your thawed hash browns aggressively—I learned this the hard way when my first batch came out soggy and dense.
  • Don't overmix the batter or you'll activate the gluten in the flour, making them tough instead of tender.
  • Every waffle iron cooks differently, so the first waffle is your test run—adjust timing based on how it browns.
03 -
  • Pat your hash browns dry with a kitchen towel, not just a few paper towels—this single step changes everything.
  • Use freshly shredded cheese if you can; pre-shredded varieties are coated with anti-caking agents that affect texture.
  • Don't crowd the waffle iron—give each waffle room to breathe and crisp up properly.
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