Preheat your waffle iron to medium-high heat.

Place 3 cups of refrigerated shredded hash browns in a clean kitchen towel and squeeze out as much moisture as possible.

In a large bowl, mix the dried hash browns with 2 beaten eggs, 1½ cups of shredded cheddar cheese, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Spray the waffle iron generously with cooking spray.

Scoop about ¾ cup of the hash brown mixture onto the center of the waffle iron and spread slightly.

Close the lid and cook for 5-6 minutes until golden brown and crispy. The egg-potato center must reach 160°F; continue cooking if the potatoes are still firm.

Carefully remove the hash brown waffle (it should hold together well) and place on a plate.

Repeat with remaining mixture.

Keep finished waffles warm in a 200°F oven while you cook the rest.

Serve with optional hot sauce or ketchup.

Serve immediately while hot and crispy.