Go Back

Savory Egg and Cheese Hashbrown Waffles

quick fix for a hearty breakfast
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 waffles
Author heartysmarty


  • 3 medium Russett potatoes cooked and shredded, 3 cups
  • 9 large eggs
  • 1/2 cup milk
  • 2 cups sharp cheddar cheese shredded
  • 1/2 cup green onions chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • salsa for serving


  • Preheat waffle maker and spray with cooking spray.
  • In a large mixing bowl, whisk the eggs and milk.
  • Cook potatoes in the microwave about 5 minutes until they are soft. Shred into the bowl with the eggs and milk. Stir in cheese, green onions, salt and pepper.
  • Scoop 1/4 to 1/2 cup of mixture onto waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning.
  • When the waffles are golden in color, use a fork or tongs to remove them from the waffle maker.
  • Serve with catsup, salsa, or sour cream.