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Shonna's Waffle Browns

Shonna's Waffle Browns


Repurpose your waffle maker and wake up your mouth with this zesty recipe for Waffle Browns to start your day.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Mix eggs with hash browns.
  2. Stir in veggies and seasonings.
  3. Spray or brush oil on your waffle iron and heat up.
  4. Pour enough batter to cover the lower cooking surface. Close lid and cook per manufacturers instructions until golden brown.
  5. Serve hot with sour cream and salsa.
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I tried this recipe this a.m. for brunch. Very tasty and a good way to use an appliance that usually only gets used for waffles. Instead of sour cream and salsa, I topped them with shredded cheddar.

Jennifer Listerud

This was a really great recipe, except WAY too much pepper! Try 1/4 tsp if you want to feed it to your children. I love that you used rehydrated potatoes since I have a lot of those, but could probably use fresh just fine. I threw in some chopped ham and a bit of shredded cheddar as well as rehydrated peppers and onions. I was even short an egg in a doubled recipe and used a powdered one and it STILL turned out great. I liked it with creamy chicken gravy as well as salsa. My family and my pantry thank you!


Worked as a quick and simple dish that I served for a light supper, with a bit of chopped ham added. I used frozen hash browns instead of rehydrated, which shouldn't change the final product. I found potatoes to be more fragile to remove from the waffle maker than a true waffle, and the grids took a little more cleaning due to potato bits. If I repeat these, I plan to just fry the mixture like pancakes.