Hash Brown Waffles are a superbly savory breakfast, made even better when topped with a creamy chorizo gravy!
This recipe for Hash Brown Waffles with Chorizo Gravy has been sitting in my to-make queue for what seems like forever. Every time I planned to make it, something would come up and it just didn’t get done. But finally – FINALLY – I got to make them! And you know what? They are even better than I dreamed when I developed the recipe.
Nice and crispy on the outside, soft and cheesy on the inside, and that chorizo gravy y’all…hits you in the taste buds in alllll the right ways. Top it off with a dollop of sour cream and some chopped green onions and you are in for the bite of your life. Seriously. Hubby loved this meal, and now that I’ve finally made it, I have a feeling it will be requested more often.
What you need to make Hash Brown Waffles with Chorizo Gravy
Full printable recipe with measurements below!
For the Hash Brown Waffles
- Shredded hash browns
- Eggs
- Milk
- Shredded cheddar cheese
- Chopped green onions
- Salt & pepper
- Sour cream for topping, optional
For the Chorizo Gravy
- Olive oil
- Chorizo (we had venison chorizo so that’s what I used)
- All-purpose flour
- Milk
- Salt and pepper, to taste
- Hot sauce, whatever your favorite is
How to make Hash Brown Waffles with Chorizo Gravy
Full printable recipe card below!
For the Hash Brown Waffles
- Pre-heat waffle iron (over medium-high if it has temperature settings.) Spray both sides with non-stick cooking spray or brush with melted butter.
- In a medium bowl, whisk together eggs and milk. Stir in potatoes, cheese, green onions and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface. Amount could vary from 1/4 cup to 1 cup, depending on if you have a small Dash-type waffle maker, or a larger one. Spread to about ½ inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs. I have the small Dash waffle maker, and I usually (gently and carefully) turn each waffle over towards the end to be sure both sides get nicely browned.)
For the Chorizo Gravy
- Meanwhile, in a medium skillet, heat the oil over medium heat. Add the chorizo, stirring occasionally and breaking up with a spatula, until the chorizo is browned, about 10 minutes.
- Remove from skillet with a slotted spoon to a paper towel lined plate to drain the grease off, but leave the drippings in the skillet.
- With the heat still on medium, whisk in the flour and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually stir in the milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir chorizo into gravy; season with salt, pepper, and hot sauce.
- When waffles and gravy are both done, plate waffles and spoon gravy over the top. Top with shredded cheddar, sour cream, and chopped green onions, if desired.
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Can you freeze Hash Brown Waffles?
Absolutely. In fact, I recommend it 100% – if you have any leftover, that is! Let them cool completely, then place in a resealable freezer bag and stick them in the freezer. When you want to eat them, you can heat in a toaster or toaster oven. You can also freeze any leftover chorizo gravy – spoon into a resealable freezer bag, lay flat and freeze. Thaw in refrigerator or warm water, then pour into a small saucepan to reheat.
If you’re into savory breakfast like me, try these other recipes!
Spinach Baked Eggs with Habanero Cheddar – you can use a less spicy cheese if you prefer, but the dish as a whole (regardless of what cheese you opt for) is SO good!
Chorizo Eggs Benedict with Chipotle Hollandaise – can you tell we like chorizo in our house? This Tex-Mex variation of the classic eggs benedict is a great way to spice up your brunch menu!
Super Pork Breakfast Sandwich by The Spiffy Cookie
Hash Brown Waffles with Chorizo Gravy
Equipment
- Waffle Iron
Ingredients
For the Hash Brown Waffles
- 20 oz shredded hash browns
- 3 eggs
- ¼ cup Milk
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions (dark green parts)
- Salt & pepper
- Shredded cheese, chopped green onions, and sour cream, for topping (optional)
For the Chorizo Gravy
- 1 Tbsp olive oil
- 1 lb fresh chorizo, casings removed if it has casings (we had venison chorizo so that’s what I used)
- 3 Tbsp all-purpose flour
- 2½ cups whole milk
- salt and pepper, to taste
- Hot sauce, optional (whatever your favorite is)
Instructions
For the Hash Brown Waffles
- Pre-heat waffle iron (over medium-high if it has temperature settings.) Spray both sides with non-stick cooking spray or brush with melted butter.
- In a medium bowl, whisk together eggs and milk. Stir in potatoes, cheese, green onions and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface. Amount could vary from 1/4 cup to 1 cup, depending on if you have a small Dash-type waffle maker, or a larger one. Spread to about ½ inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs. I have the small Dash waffle maker, and I usually (gently and carefully) turn each waffle over towards the end to be sure both sides get nicely browned.)
For the Chorizo Gravy
- Meanwhile, in a medium skillet, heat the oil over medium heat. Add the chorizo, stirring occasionally and breaking up with a spatula, until the chorizo is browned, about 10 minutes.
- Remove from skillet with a slotted spoon to a paper towel lined plate to drain the grease off, but leave the drippings in the skillet.
- With the heat still on medium, whisk in the flour and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually stir in the milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir chorizo into gravy; season with salt, pepper, and hot sauce.
- When waffles and gravy are both done, plate waffles and spoon gravy over the top. Top with shredded cheddar, sour cream, and chopped green onions, if desired.
Nutrition
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