One thing I love about this recipe is the fact that it packs a very filling punch with the eggs, milk, and cheese involved. You aren’t just eating a potato cake, but a full meal all in one! This recipe will serve about six, but you can easily double or triple it. I haven’t tried saving these overnight, but I think the hash browns would get soggy when refrigerated, so plan on eating these when you make them. Trust me, they are so good that you won’t have any trouble doing so. Thanks to Yellow Bliss Road for sharing such a great recipe!

Ingredients

 

1 20-ounce package shredded hash browns

3 eggs

1/4 cup milk

1 cup shredded sharp cheddar cheese

1/4 cup fresh chopped chives, plus some for garnishing

Salt & pepper

Sour cream, for serving, if desired

 

Instructions

Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.

In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.

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Quick tip: To keep each waffle warm while the rest cook, turn your oven on to the warm setting and place finished waffles on a baking sheet inside till the entire batch is done.

Recipe and image courtesy of Yellow Bliss Road