Hashbrown Waffle Breakfast Sandwich
You ever wake up and just know the day’s about to get snatched? That’s the energy this Hashbrown Waffle Breakfast Sandwich brings to the table. We’re not talking about a sad little breakfast sandwich with floppy toast and a whisper of egg. No, babe—we’re talking golden hashbrowns pressed into crispy waffles, stacked high with melty cheddar, smoky bacon, a fat sausage patty, and a yolk so runny it should come with a warning label.
The hashbrown waffles? Loaded with green onions, red pepper flakes, and cheddar so every bite crunches with flavor and heat. That yolk drip? It’s not a mess—it’s a mood. And yes, we crowned it with a sprinkle of green onions because we classy like that.
This isn’t just breakfast—this is a full-blown power move before 10 a.m.
Hashbrown Waffle Breakfast Sandwich
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium2
sandwiches15
minutes20
minutes720
kcalFor the Hashbrown Waffles
3 cups shredded russet potatoes (rinsed and squeezed dry)
1/2 cup shredded sharp cheddar cheese
2 green onions, finely sliced
1/4 tsp red pepper flakes
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp sea salt
1/4 tsp black pepper
1 egg (to bind mixture)
Nonstick cooking spray or a bit of oil
- For the Filling (per sandwich)
1 sunny side up egg (yolk runny)
2 slices thick-cut bacon, cooked crispy
1 sausage patty, cooked
1 slice American cheese
Extra sliced green onions for garnish
Directions
- Make the Hashbrown Mix
In a large bowl, combine the shredded potatoes, cheddar cheese, green onions, red pepper flakes, garlic powder, onion powder, salt, pepper, and the egg. Mix until everything is evenly incorporated.
- Cook the Hashbrown Waffles
Preheat a waffle maker and lightly spray with nonstick spray. Scoop half of the mixture into the waffle iron and press firmly. Cook until golden brown and crispy (about 6–8 minutes). Repeat for second waffle. - Cook the Meats
In a skillet, cook the sausage patty and bacon slices until fully cooked and crisp. Set aside. - Fry the Egg
In the same skillet, fry the egg sunny side up, seasoning lightly with salt and pepper. Cook until whites are set but yolk remains runny. - Assemble the Sandwich
Place one hashbrown waffle on a plate. Layer bacon slices, sausage patty, American cheese, and the sunny side up egg. Top with the second waffle and sprinkle extra green onions over the top. - Serve Immediately
Let that yolk drip, grab a napkin, and dive in!
Notes
- Who needs buns when you’ve got hashbrown waffles holding it down like golden bricks of glory? Skip the drive-thru. Make this beast, take a bite, and let your breakfast flex do all the talking.
