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Egg and Cheese Hash Brown Waffles on a plate
Stroller Envy

Egg and Cheese Hash Brown Waffles

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups refrigerated shredded hash browns
  • 2 eggs, beaten
  • 1 1/2 cups shredded cheddar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray, for waffle iron
  • Hot sauce or ketchup, optional

Method
 

  1. Preheat waffle iron to medium-high.
  2. Squeeze 3 cups refrigerated shredded hash browns in a clean kitchen towel to remove as much moisture as possible.
  3. Mix dry hash browns, 2 beaten eggs, 1½ cups shredded cheddar, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  4. Spray the waffle iron generously with cooking spray.
  5. Scoop about ¾ cup mixture onto waffle iron center; spread slightly.
  6. 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.
  7. Carefully transfer waffle to a plate; it should hold together well.
  8. Repeat with remaining mixture.
  9. Keep finished waffles warm in a 200°F oven while cooking the rest.
  10. Serve with optional hot sauce or ketchup.
  11. Serve immediately while hot and crispy.

Notes

Equipment: waffle iron, instant-read thermometer.
Serving size: one 4th of the recipe.
Makes approximately 5–6 small waffles using 3/4 cup mixture each, depending on how tightly the shredded potatoes are packed. Divide all waffles among 4 servings; iron sizes vary.