These hash brown waffles are the perfect twist on a breakfast classic. I love how they turn out crispy on the outside yet fluffy and tender inside, making them a delicious choice whether I’m enjoying them as part of breakfast or as a fun side dish at dinner.

Why You’ll Love This Recipe

I really enjoy making these waffles because they’re simple, quick, and a creative alternative to traditional hash browns. Instead of frying in a pan, I let the waffle iron do the work, which gives me crispy edges without all the oil. I also like how versatile they are—sometimes I top them with a fried egg, or I serve them alongside sausage for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large eggs, lightly beaten

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1 pound frozen shredded hash brown potatoes, thawed

Directions

1. I preheat my mini waffle maker and set my oven to the warm setting.

2. In a large bowl, I whisk together the eggs, garlic powder, salt, smoked paprika, and pepper.

3. I add the thawed shredded hash brown potatoes and mix until everything is well combined.

4. Once the waffle maker is hot, I spray it with nonstick cooking spray.

5. I scoop about 1/4 cup of the potato mixture onto the waffle maker, close the lid, and let it cook for 8–10 minutes until golden and crispy.

6. After cooking, I place each waffle on a cooling rack over a baking sheet and keep them warm in the oven while finishing the rest.

Servings and timing

This recipe makes about 10 mini waffles. I usually spend 5 minutes prepping and 10 minutes cooking, so the total time is around 15 minutes. It’s just the right amount of time for a quick breakfast or brunch.

Variations

• I sometimes add shredded cheese to the potato mixture for a cheesy version.

• Fresh herbs like chives or parsley give the waffles a fresh flavor boost.

• For a spicier kick, I like to add a pinch of cayenne pepper or red chili flakes.

• Instead of mini waffles, I also make them in a standard waffle maker (but not Belgian-style, since the grooves are too deep).

Storage/Reheating

If I have leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster oven or air fryer for a few minutes until they crisp back up. I avoid microwaving since it makes them soft instead of crunchy.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, I can grate fresh potatoes, but I make sure to squeeze out the excess moisture with a clean kitchen towel before mixing them in. This helps them crisp up better.

Do I need to thaw frozen hash browns first?

I always thaw them because if I don’t, the waffles won’t cook evenly and will turn soggy.

Can I freeze hash brown waffles?

Yes, I let them cool completely, then freeze them in a single layer before transferring to a freezer bag. I reheat them straight from frozen in the toaster or oven.

Can I make these in a Belgian waffle maker?

I avoid using Belgian waffle makers because the deeper grooves make it harder for the potatoes to crisp. A regular waffle maker or mini waffle maker works best.

What toppings go well with hash brown waffles?

I like to top mine with a fried or poached egg, a sprinkle of cheese, or even sour cream and chives for a loaded potato flavor.

Conclusion

These hash brown waffles are one of my favorite ways to take a simple frozen potato and turn it into something fun and satisfying. I love how quick they are to make, how crispy they get in the waffle iron, and how versatile they are for any meal. Whether I serve them for breakfast, brunch, or even dinner, they always hit the spot.