Ever tried Hash Brown Waffles? Oh boy, are you in for a treat! Crispy potato-and-egg goodness with a hint of cheese and a cool Sour Cream and Chive Dip to get caught in all those ridges… This, g&b friends, is breakfast and brunch nirvana. Double bonus? It’s easy and quick to pull together.
Makes 3 waffles, recipe can easily be doubled or tripled
3 cups frozen hash browns, thawed (3 minutes in the microwave should do it!)
1 cup shredded cheese (we used a swiss cheese/gruyére mix, a sharp cheddar would work well, too)
1 tsp salt
freshly ground pepper
1/2 tsp smoked garlic salt or plain garlic salt
Sour Cream and Chive Dip
1/2 cup full fat sour cream
1/2 tsp salt
1 1/2 tbsp chopped chives
Needed: Waffle Iron
Preheat the waffle iron to medium-high. Mix together all ingredients for the dip in a small bowl and put aside. Put all the hash brown ingredients together in a large bowl and mix together until well blended. This works best if you get in there and use your hands! Divide the hash brown mix into three batches. When the waffle iron is ready, lightly coat the insides with cooking spray. Load up the first batch of the hash brown mix and close the waffle iron firmly. Bake for about 7 minutes or until done and crispy.