Hash Brown Waffles

4 from 2 votes

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

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Mary Younkin

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