These Hash Brown Waffles Pack a Filling Punch
Last year I got a waffle maker for Christmas. To be honest, I made so many waffles in the first two months of having it that I never want to see another waffle again. I made every type of sweet waffle there is under the sun, from chocolate chip to blueberry and back. It was an exploration of epic proportions, until one night I realized that I’d been feeding my family nothing but waffles for weeks. It was time to put the waffle maker to rest. However, when I saw this recipe by Yellow Bliss Road a few weeks ago, I had to drag it back out. I could see the fear in my family’s eyes when I assembled it on the counter, but I assured them this wouldn’t be like last time.
You see, this recipe isn’t your standard waffle. Instead, it turns the classic breakfast combo of hash brown potatoes, eggs, and cheese, into a delicious combination that is easy to grab and eat on the way out the door. Potato waffles are a new idea for me, and I love how easy this recipe is. You do have to watch it at first, because all waffle irons are a little different in size and power. But once you get the timing down for yours, you’ll be making up delicious hash brown waffles in no time!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: This recipe uses fresh hash browns, not frozen. If you use frozen, be sure to thaw first!
Recipe and image courtesy of Yellow Bliss Road
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