Loaded Hash Brown Waffles

Hash brown waffles start with one russet and end with a plate of golden, crisp perfection. This savory recipe gets everything right—crisp edges, soft centers, and that satisfying sizzle that says breakfast is officially on.

Hash browns cook beautifully in a waffle iron. Shredded potatoes get heat blasted from both sides at once, which drives off moisture fast and builds a crisp, even crust without lifting a spatula. The ridges leave little pockets of golden edges and soft centers—basically everything that skillet hash browns offer, but with better engineering.

This hash brown waffles recipe keeps that balance of crisp and soft, turning a russet potato into something that eats like a loaded baked potato. Melted vegan cheddar bakes right into the craters, with bits of smoky tempeh bacon and chopped scallions tucked inside. Serve with a dollop of dairy-free sour cream and a little squirt of sriracha if spicy is your thing. These crispy hash brown waffles are structured, savory, and built for slow mornings or lazy brunches.

Why You’ll Love These Hash Brown Waffles

A good waffle iron does more than make breakfast—it engineers texture. These hash brown waffles are shredded and waffled, creating a savory breakfast that makes weekend brunch handled. Here’s why you’ll love them:

• Crispy edges, tender middle. The waffle iron sears both sides at once, creating golden ridges that stand up to any toppings.
• Savory, not sweet. Your waffle maker is designed to make waffles, but it can do so much more. Shredded potatoes and a few savory add-ins turn it into a tool for crisp, hearty breakfasts.
• Ready in about 30 minutes. From grating the russet to closing the lid, these crispy hash brown waffles make your morning feel fun with minimal fuss.
• Make it yours. Eat it plain or load it up with tempeh bacon, crreamy avocado, your favorite hot sauce, chives, or minced red onion. If it belongs on a baked potato, it belongs on this waffle.

Key Ingredients

This hash brown waffles recipe works because every ingredient steps in to create the perfect texture and finish. These are the building blocks that transform a single potato into a fun breakfast or weekend brunch.

• Russet potato: The high starch and low moisture are what make russets perfect for waffles. They brown evenly and form that crisp shell while staying tender inside. Grate, rinse, and wring them dry—this step defines your texture.
• JUST Egg: Acts as the binder, helping the shredded potato hold together under the weight of toppings. You get clean edges and a cohesive waffle that doesn’t crumble when you lift it from the iron.
• Baking powder: A small amount of baking powder helps keep the potato mixture from compacting too tightly as it cooks. Its built-in leavening releases a bit of air and encourages even browning, giving the waffle a lighter texture and crisp, well-defined ridges.
• Vegan cheese: As it melts, it threads through the potato shreds and anchors flavor into the crust. Any cheddar-style variety works—it’s the salt and umami hit that ties everything together.
• Tempeh bacon: Adds smoky depth and a little chew. The contrast against the crisp potato gives the waffle balance and real breakfast energy. Try our smoky tempeh bacon recipe or even our shiitake bacon recipe here.
• Vegan sour cream: Cool, tangy, and rich—the counterpoint to all that crunch.
• Scallions: Sharp and fresh, they cut through the richness and add a little color. Stir some into the batter, then scatter more on top for brightness and bite.

Additional Topping Ideas

Once you’ve nailed the base, toppings are where you can start experimenting. Think in contrasts—fat against crunch, acid against starch, cool against hot. These add-ons don’t just make your savory breakfast waffles look good; they balance the salt, crispness, and heat in every bite. Here’s a few other add-ons that can make your waffle pop.

• Avocado: Soft, fatty, and cool—it rounds out the crisp edges and gives each bite a creamy contrast.
• Plain, unsweetened vegan yogurt: Adds tang and moisture without heaviness; works like sour cream but sharper.
• Kimchi: A hit of acid and funk that cuts through the starch. The heat and crunch play beautifully with the waffle’s texture.
• Corn: Sweet pops that offset the saltiness. Fresh off the cob or lightly charred kernels keep it bright and juicy.
• Cilantro: Bright, herbal, and fresh—it cuts through the richness and makes the plate feel lively. Sprinkle a few leaves over the top just before serving.
• Salsa: Brings acid, spice, and freshness all at once. A chunky pico de gallo keeps things crisp, while a smoother salsa makes it saucy.

How To Make

Golden, crispy, and impossibly easy, these hash brown waffles come together in just a few steps. No frying, no flipping—just perfectly browned potatoes pressed into crisp, structured waffles that hold all your favorite toppings. Here’s how it all goes down: grate, mix, press, top, devour. For full recipe details, scroll to the end of this post!

• Step 1: Grate and Prep the Potato – Start with one large russet potato (high starch = best crisp). Peel, grate, and soak the shreds in cold water for a few minutes to release excess starch. Swirl them around, then rinse until the water runs clear. Wrap in a clean towel and wring out every bit of moisture until the potatoes are crumbly and dry.
• Step 2: Make the Mixture – In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour it over the grated potato and toss to coat. Add chopped scallions, salt, pepper, and vegan cheese, then mix until everything’s evenly distributed and lightly coated.
• Step 3: Cook the Waffle – Preheat your waffle iron and coat both plates with cooking spray. Evenly spread the potato mixture across the surface, close the lid, and press gently to compact. Let the waffle cook for 10–15 minutes, or until it’s golden, crisp, and releases easily from the iron.
• Step 4: Top It Off – Transfer the waffle to a plate and load it up: a dollop of vegan sour cream, a drizzle of sriracha, extra scallions, and crumbled tempeh bacon or vegan sausage. Serve immediately.

How To Serve

These crispy waffles can go solo or play nice with just about anything breakfasty. They’ve got the crunch and salt to anchor a plate, plus enough structure to carry toppings or sides without falling apart. Here’s how to build around them:

• With tempeh bacon or shiitake bacon: Smoky, salty, and crisp—the best kind of contrast. Both add depth and a little chew that balances the potato’s crunch.
• Next to a tofu scramble: The soft texture of scrambled tofu meets this crisp waffle for a full diner-style, protein-packed breakfast.
• With quick sautéed greens or avocado: Add something fresh and green for color and contrast—sautéed spinach, wilted kale, or sliced avocado all work.
• On a sweet-savory plate: Serve with a mixed berry salad for a sweet and savory combo.
• As part of a brunch spread: Round it out with vegan smoked salmon lox with bagels, hot or cold-brewed coffee, or mimosas and enjoy!

FAQs

For More Breakfast and Brunch Recipes, Try These Next

• Easy Vegan Biscuits
• Toasted Muesli Recipe
• Creamy Chia Pudding with a Fresh Berry Compote
• Vegan Chicken and Waffles

If you made this loaded hash brown waffles recipe, please leave a star rating and feedback below. It helps others find the recipe and makes our day!

This recipe was originally published in 2015 and updated in 2025 with serving suggestions and expanded topping ideas.