Cheddar Hash Brown Waffles: Crispy, Cheesy, and Brunch-Worthy Every Time
These crispy cheddar hash brown waffles are packed with cheesy flavor and perfect for breakfast, brunch, or meal prep. Made with shredded potatoes and sharp cheddar, they’re naturally gluten-free, freezer-friendly, and irresistibly golden.
Ingredients
- 2 cups shredded potatoes russet or Yukon gold
- 1 ½ cups shredded sharp cheddar cheese
- 2 large eggs
- ¼ cup finely chopped green onions
- ½ tsp garlic powder
- ½ tsp smoked paprika optional
- Salt and pepper to taste
- Nonstick spray or oil for the waffle iron
Optional Add-ins:
- Cooked crumbled bacon or sausage
- Finely chopped herbs parsley, thyme, or rosemary
- Shredded zucchini squeeze dry before adding
Instructions
- Preheat your waffle iron and grease it well.
- In a large bowl, combine potatoes, cheese, eggs, and seasonings. Stir until fully mixed.
- Spoon about ½ to ¾ cup of the mixture into each section of the hot waffle iron.
- Close the lid and cook 6–8 minutes, or until deeply golden and crispy.
- Remove carefully with a fork or tongs. Let rest 1–2 minutes to crisp up more.
- Serve hot, with toppings or on their own.
Notes
Secret Tips for Cheddar Hash Brown Waffles
- Use a Mix of Fresh & Pre-Shredded Potatoes: Combining freshly grated russets (for starch and crispness) with refrigerated hash browns (for structure) creates the ideal waffle texture—crispy on the outside, soft inside.
- Salt the Potatoes Early and Squeeze Dry: Toss shredded potatoes with a little salt and let them sit for 5–10 minutes. Then squeeze out as much moisture as possible using a clean kitchen towel. This trick boosts crispiness dramatically.
- Shred Your Own Cheddar Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated sharp cheddar melts beautifully and gives that gooey pull we all love.
- Let the Waffles Rest on a Wire Rack: Placing finished waffles directly on a plate can make the bottoms soggy. Instead, cool them briefly on a wire rack to preserve their crunch.
- Press Down Gently Midway Through Cooking: After 3–4 minutes, gently press down on the waffle iron lid to help the mixture crisp evenly and cook all the way through.
- Don’t Peek Too Soon: Tempting as it is, resist opening the waffle iron early. Let it cook for 6–8 minutes until the edges look deeply golden before checking.
- Add Umami with a Dash of Worcestershire or Dijon: For deeper flavor, stir a teaspoon of Worcestershire sauce or Dijon mustard into the mix. It complements the cheddar beautifully.
- Keep It Warm in the Oven: Making a big batch? Set your oven to 200°F and place waffles on a wire rack-lined baking sheet to keep them warm and crisp until serving.