Hash Brown Waffles

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

Hash Brown Waffles

Crispy is our favorite way to eat hash browns. But does it seem like they take forever to get crispy brown on your griddle? Maybe I am just not patient enough.

I have found the perfect hack for that by turning them into waffles. These make a terrific side for breakfast, or with a few extra ingredients you can make them the entire meal. Some days just call for easy and filling.

This recipe works well with frozen hashbrowns or even shredded potatoes.

Crispy browned hash browns are also amazing with crisp-tender asparagus with plenty of bacon and a fried egg on top or pepper bacon gravy. It’s basically my idea of breakfast heaven.

If you use fresh shredded potatoes be sure to salt them after shredding to help draw out moisture and then wring them out in a towel to drain.

I have also put them in my salad spinner and spun out the liquid that way and then put them in the towel to get the last remaining bit of moisture. Removing the water is key to crispy hash brown waffles.

For the best waffles, the shredded potatoes need a batter of sorts to hold them together. To make your batter start by whisking your eggs and milk together. Then add the potatoes and other ingredients.

I like to think of these as an omelet turned hashbrown. Cheese, bacon, onion, and bell pepper are a tasty savory combination my family can’t resist. Don’t forget your salt and pepper. Potatoes always need seasoning.

Before putting the batter into your waffle iron make sure it is HOT. You will want to preheat it and use a non-stick cooking spray. Hot is key or you will end up with a warm, mushy slow-cooked mess.

Hashbrown Waffles

Breakfast foods are the absolute best at any time of day. We enjoy Hashbrown Waffles as a side dish for dinner on a regular basis. I always make extra so there are some for breakfast the next day.

If it is a busy morning pop them in the toaster, make a fried egg and they become a sandwich on the way out the door. They are delicious warmed and topped with a soft fried egg as well if you have a bit more time to sit down for breakfast.

Corn waffles are another favorite filled with real corn, bell peppers, and cheese for the perfect savory bite.

Cheesy Hashbrowns

• frozen and thawed hash browns OR shredded potatoes
• eggs
• cup milk
• shredded cheddar cheese
• kosher salt
• freshly ground black pepper
• red bell pepper 
• bacon 
• green onions 

Hash Browns in a Waffle Iron

1. Heat a waffle iron on the medium-high setting. Brush with butter or spray each side generously with non-stick cooking spray.
2. Combine the eggs and milk in a large mixing bowl and whisk to combine. Stir in potatoes, cheese, bell pepper or bacon, 3 tablespoons of green onions, salt, and pepper.
3. Scoop the potato mixture onto the hot waffle iron. Spread to about an inch from the edge and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning.
4. When the entire waffle is golden brown in color, carefully remove the waffles from the waffle iron with a fork or tongs.

Please note: Fresh potatoes MUST be squeezed well to remove excess water before cooking. I place the potatoes in a clean tea towel and squeeze the liquid out with my hands.

I love a hearty breakfast or brunch as much as the next person, but I tend to do better when there are vegetables in the mix as well.

Fried cabbage actually makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top add up to this Hashbrown Bowl. It’s basically my idea of breakfast heaven.

Hash Brown Waffles

5 from 1 vote

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

Pin Print Review

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 5

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Ingredients 

• ▢ 30 ounces frozen and thawed hash browns OR 10 cups freshly shredded potatoes, well-squeezed
• ▢ 4 eggs
• ▢ ¼ cup milk
• ▢ 1½ cup shredded cheddar cheese
• ▢ 1½ teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 red bell pepper cut into matchsticks and then diced into very small ⅛-inch pieces, about ¾ cup worth OPTIONAL
• ▢ ½ cup cooked and crumbled bacon OPTIONAL
• ▢ 4 green onions sliced thin, about ¼ cup worth, 2 tablespoons reserved

Instructions

• Heat a waffle iron on the medium-high setting. Brush with butter or spray each side generously with non-stick cooking spray.
• Combine the eggs and milk in a large mixing bowl and whisk to combine. Stir in potatoes, cheese, bell pepper or bacon, 3 tablespoons of green onions, salt, and pepper.
• Scoop the potato mixture onto the hot waffle iron. Spread to about an inch from the edge 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 the waffles from the waffle iron with a fork or tongs.

Notes

Please note: Fresh potatoes MUST be squeezed well to remove excess water before cooking. I place the potatoes in a clean tea towel and squeeze the liquid out with my hands.

 

 

 

Nutrition

Calories: 345kcal · Carbohydrates: 34g · Protein: 17g · Fat: 16g · Saturated Fat: 8g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 4g · Trans Fat: 0.01g · Cholesterol: 166mg · Sodium: 1014mg · Potassium: 655mg · Fiber: 3g · Sugar: 2g · Vitamin A: 1390IU · Vitamin C: 46mg · Calcium: 300mg · Iron: 3mg

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