Cheesy Hash Brown Waffles with Roasted Green Chiles
Packed with delicious flavor and wonderfully cheesy, these waffle iron hash browns are sure to be a hit at breakfast! They are deliciously crispy on the outside and creamy on the inside.
Course Side Dish
Cuisine American, Tex-Mex
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
3cupsof shredded russet potatoes(about 1 extra large or 2 medium potatoes)
1/2cupdiced roasted green chiles(or a 4 oz. can of diced, well drained)
1/2cupshredded Monterey Jack cheese(or your own preferred cheese)
1/2cupfinely sliced scallions
3/4tspfine sea salt or salt to taste
1/2tspmild chili powder
Preheat waffle iron. If your waffle iron has controls, then preheat on medium. Place the shredded potatoes in either a dish towel or paper towels and squeeze all of the moisture out.
Mix the butter, potatoes, scallions, green chiles, cheese, sea salt and chili powder together until the potatoes are well combined. Spread the potato mixture onto your preheated waffle iron and close the lid. Press down gently to help compress them together. Let cook until golden brown. You can check on them after they have been cooking for a few minutes to gauge their progress. You may need a silicone or rubber spatula to help you loosen them.
If you are not using a non-stick waffle maker, you should grease the grates with butter or cooking spray.
Mine came out of my non-stick just fine, but you may still want to use a little butter just for extra insurance.