Description
There’s something incredibly nostalgic about hashbrowns sizzling on a skillet on a cold morning. The scent alone is enough to bring back memories of family weekends, where the kitchen buzzed with warmth, laughter, and the comforting sound of breakfast being made. Cheese Loaded Hashbrown Waffles are an easy, crowd-pleasing twist on the classic hashbrown—turning a simple comfort food into a golden, cheesy delight.
This recipe was born out of cozy weekend mornings at my grandmother’s house, where every breakfast felt like a feast. She’d press shredded potatoes into the waffle iron to save time and free up stovetop space, always sneaking in bits of cheese and herbs “for flavor,” as she said with a wink. That combination of crispy edges, fluffy insides, and pockets of melted cheese became one of those recipes that lived on—passed down, reinvented, and always loved.
Perfect for chilly mornings, brunch gatherings, or even as a savory dinner side, these waffles bring joy in every bite. They’re golden and crisp on the outside, with rich, cheesy goodness nestled inside. Whether you pair them with eggs, a dollop of sour cream, or enjoy them all on their own, these Cheese Loaded Hashbrown Waffles are a comforting, satisfying favorite.
Ingredients
- 3 cups shredded hashbrown potatoes (fresh or frozen and thawed)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 eggs
- ¼ cup finely chopped green onions
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Nonstick cooking spray or oil for greasing the waffle iron
Instructions
- Step 1: Prep the hashbrowns
If using frozen hashbrowns, be sure they’re fully thawed and patted dry with paper towels. Too much moisture can prevent them from crisping. - Step 2: Mix everything together
In a large mixing bowl, combine shredded hashbrowns, cheddar, mozzarella, eggs, green onions, garlic powder, onion powder, salt, and pepper. Stir until fully combined. The mixture should hold together but not be overly wet. - Step 3: Preheat your waffle iron
Generously grease the waffle iron with nonstick spray or a light coating of oil. Set to medium-high heat. - Step 4: Add the mixture
Spoon a heaping amount of the potato mixture into the center of the waffle iron. Gently press down to spread it evenly—don’t overfill. Close the lid and cook for 5 to 7 minutes, or until the waffles are golden brown and crisp. - Step 5: Remove and repeat
Carefully remove the waffle and repeat with the remaining mixture. Keep finished waffles warm in a low oven (around 200°F) until ready to serve. - Step 6: Serve hot
Top with extra green onions, sour cream, or even a fried egg for the ultimate brunch plate.
Notes
- This recipe is naturally gluten-free if using certified gluten-free hashbrowns.
- For a crispier result, avoid overmixing the ingredients.
- Leftovers reheat well in the toaster oven.
Nutrition
- Calories: 280