Hashbrown Waffles with Cheddar Cheese, Sausage, Scrambled Eggs and Salsa

This is a completely different way of thinking about two different dishes: hashbrown and waffles. Shredding the potatoes and cooking them in a waffle iron is a smart hack for getting crispy hashbrowns in a jiffy. Just be sure to press out all their moisture to ensure the waffle hashbrowns don’t turn out soggy.


15 minutes


10 minutes






Hashbrown Waffles

  • 1 pound of potatoes, shredded
  • 2 Tablespoons Challenge Butter, melted
  • 2 eggs, beaten
  • ½ cup sharp cheddar cheese
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper


  • 8 breakfast sausage links, sliced lengthwise and cooked
  • 8 eggs, scrambled
  • salsa


Hashbrown Waffles

  • 1

    Shred potatoes into a bowl of cold water. Let potatoes soak for at least 15 minutes, then pour them into a strainer and rinse. Dry potatoes in strainer with a clean kitchen towel by pressing against potatoes and removing as much moisture as possible.

  • 2

    Preheat waffle iron.

  • 3

    Toss shredded potatoes, butter, eggs, cheese, smoked paprika, salt, and pepper together in a bowl.

  • 4

    Pour mixture onto center of hot waffle iron and bake about 5 minutes.

  • 5

    Remove waffles carefully and top with sausage, scrambled eggs, and salsa. Serve immediately.

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