Hash Brown Waffle Breakfast Stacks

• 2 cups frozen hash browns
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 2 tablespoons melted butter
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped chives
• 2 tablespoons olive oil (for cooking)

Steps

1. 1 Preheat your waffle iron according to manufacturer instructions.
2. 2 In a bowl, combine frozen hash browns, flour, salt, pepper, 2 eggs, milk, and melted butter. Mix until evenly moistened.
3. 3 Lightly oil the waffle iron and scoop the hash brown mixture onto it, spreading it evenly. Cook until golden brown and crispy.
4. 4 While the waffles cook, scramble the remaining 4 eggs in a skillet with a drizzle of olive oil until just set.
5. 5 To assemble, place a waffle on a plate, top with a portion of scrambled eggs, sprinkle with cheese, and repeat for each stack.
6. 6 Garnish with chopped chives before serving.

Equipment

• waffle iron
• skillet

Variations

• Add cooked crumbled sausage or diced ham to the hash brown mixture for extra flavor.

Substitutions

• Use grated Parmesan or mozzarella cheese if cheddar isn't your preference.

Pairings

• Pairs well with a tangy hollandaise sauce or a drizzle of hot sauce for spice lovers.

Nutrition

Tips

• For extra crispy waffles, cook them a bit longer in the waffle iron.
• Experiment with different cheeses for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to maintain crispiness.

Freezing: Freeze unassembled waffles in a single layer. Thaw overnight in the fridge and reheat in a toaster oven.

Serving Suggestions

• Serve with a side of fresh fruit salad or smoky bacon slices.

FAQ