Cheesy Hash Brown Waffles (Print View)

Crispy outside, gooey inside hash brown waffles with sharp cheddar and spices for a flavorful start.

# Components:

→ 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

# Directions:

01 - Preheat the waffle iron according to manufacturer’s instructions and lightly grease with nonstick spray or oil.
02 - In a large mixing bowl, thoroughly combine hash browns, cheddar, Parmesan, eggs, green onions, flour, garlic powder, onion powder, salt, and black pepper until the mixture is evenly combined and slightly sticky.
03 - Scoop approximately 1 cup of the mixture and place in the center of the hot waffle iron, gently spreading it 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 crisp. Cooking times may vary by appliance.
05 - Carefully remove the cooked waffle and repeat the process with the remaining mixture.
06 - Serve immediately, optionally topped with sour cream, chopped chives, or hot sauce.

# Expert Advice:

01 -
  • They're crispy outside, creamy-cheesy inside, and ready in 30 minutes flat.
  • One waffle iron does all the work while you sip coffee and plan your day.
  • Freezer-friendly means you can make a batch on Sunday and thank yourself all week.
02 -
  • Dry those hash browns obsessively—wet potatoes turn into steam bombs that make the waffle iron angry.
  • Don't skip the cheese combination; sharp cheddar alone tastes flat, but the cheddar and Parmesan together create something unexpectedly sophisticated.
03 -
  • If your waffle iron has a nonstick surface, use just the tiniest bit of spray—too much pooling oil makes them greasy instead of crispy.
  • Resist the urge to peek; every time you open the lid, steam escapes and you lose precious cooking time that builds that shattered exterior.
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