Hash brown waffles are the perfect all-in-one breakfast. Shredded hash browns, ham, eggs, and cheese are cooked in a waffle iron until golden brown and crispy.
In a bowl, add all ingredients, stirring to fully combine.
Preheat waffle iron according to manufacturer's instructions. Grease waffle iron with butter or oil before preparing each waffle.
Scoop 1 cup of mixture onto the middle of the preheated waffle iron and gently spread to the edges. Cook until potatoes are crispy and golden, about 5-6 minutes. Remove from waffle iron and repeat with remaining mixture. Serve immediately.
Notes
This recipe is intended for a round Belgian waffle maker, but hash brown waffles can be made in any waffle maker. Please note your waffle quantity and times may vary based on model of waffle maker.
Nonstick cooking spray, used repeatedly on waffle irons, can cause a sticky buildup that's difficult to clean off. I suggest using butter or oil instead of nonstick spray.
Leftover waffles will keep for 4 to 5 days in a tightly sealed container in the refrigerator.
Waffles can be frozen for 2 to 3 months in a freezer-safe container.