wafflemaker hash browns

Wafflemaker Hash Browns

Looking to jazz up your meals with a touch of culinary creativity? Let me introduce you to my new favorite breakfast idea: wafflemaker hash browns. Don’t just reserve these crispy, golden beauties for breakfast; they’re perfect for any time of day!

One of the best things about wafflemaker hash browns is their versatility. While they’re often associated with breakfast, I love incorporating them into other meals throughout the day. Whether it’s as a side dish for lunch or a savory snack in the afternoon, they never fail to impress. Here, I’ve topped them the perfect oozy poached egg but you also fry up a sunny side egg or even serve them alongside chicken or meat. Some shredded brisket on top would be divine to and don’t forget some room on your plate for a fresh green salad or some sautéed spinach for color and nutrients.

Here are a few important tips for success before you run to make these. Be extra liberal with spraying the waffle maker with oil so your golden beauties do not sick to the pan. Also, when the waffles are ready, let them rest for a few minutes in the waffle maker before removing to ensure that they don’t fall apart. Enjoy!

Wafflemaker Hash Browns


  • One 30-ounce bag frozen shredded hash browns thawed
  • 4 tablespoons butter melted
  • ¾ cup grated Cheddar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • olive oil cooking spray, for spraying the waffle iron
  • chives and herbs for garnish
  • 2 eggs optional


  1. Preheat the waffle maker on the regular setting and spray liberally both sides with the olive oil cooking spray.

  2. Squeeze out any excess moisture from the hash browns and put in a bowl.

  3. Pour the melted butter over the hash browns, sprinkle with salt and pepper, then stir.

  4. Scoop a heaping ½ cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons of Cheddar, followed by a sprinkling of the chopped ham.

  5. Top the cheese and ham in each section with another ⅓ cup of hash browns.

  6. Close the waffle maker and cook for 20-25 minutes on the regular setting.

  7. Open the lid and let the hash browns rest in the waffle maker for 3 minutes before removing. This tip helps to remove and crisp up the hash browns.

  8. Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle maker.

  9. Top the hash browns with the eggs, either poached or sunny side up.

This recipe was adapted from Ree Drummond’s recipe.


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