Convenience reigns supreme for these easy Taco Hash Brown Waffles. Yes. Taco waffles! Think of them as dinner waffles minus the maple syrup. It’s a quick and easy recipe made with ground beef, frozen hash browns and a few other pantry staples.
A big thanks to the sponsor of this post, Sprouts Farmers Market, where I purchased all of the ingredients for this recipe. All opinions are my own. #SproutsPartner #lovesprouts
Everything I needed for these easy, tasty dinner waffles came from my local Sprouts Farmers Market. I’ve been singing the praises of Sprouts for a while now and if you haven’t checked them out yet, put it on your to-do list. Why will you love it?
4 reasons to love Sprouts Farmers Market
- Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices.
- Sprouts offers a complete shopping experience that includes fresh produce, meat and seafood, bulk foods, vitamins and supplements, packaged groceries, baked goods, dairy products, frozen foods, natural body care and household items catering to consumers’ growing interest in health and wellness.
- Sprouts makes healthy eating affordable from coast to coast and now has more than 320 locations, including my local market in Deerfield Beach, Florida.
- They have over 19,000 products (90% of which are NATURAL or ORGANIC).
Plus, I found everything I needed for this loaded frozen hash brown recipe in one pass through the store, including the frozen organic hash browns. I’m telling you, CONVENIENT. Now about those taco waffles…
You’ll love this dinner waffles recipe because it only takes 10 ingredients and feeds a hungry group of four. Plus, with the ease of the pre-shredded frozen hash browns, the prep time is minimal. Bonus.
Ingredients for taco waffles
- Frozen Hash Browns (I used Sprouts Organic Frozen Hash Browns)
- 1 Packet Taco Seasoning Mix (or make your own)
- Grated Cheddar Cheese (also try Pepper Jack)
- Green Onions
- Yellow Onions
- Ground Beef
- Hatch Chiles (or other canned green chiles)
- Sour Cream
Prepping frozen hash browns
Thaw the frozen hash browns before starting the recipe. I usually transfer the package from the freezer to the refrigerator in the morning. By dinner time they’re perfectly thawed. Before you start cooking the hash brown waffles, it’s important to remove the excess liquid from them. They make look dry, but you’d be surprised. Lay a clean dish towel on the counter and spread the hash browns over it. Roll up the dish towel tightly and wring it out over the sink to remove as much excess moisture as possible. You don’t want to skip this step otherwise the hash browns might stick to your waffle maker.
Heat up your waffle maker before you start assembling the hash brown waffles, that way it’s ready to go as soon as you are.
Table of Contents
Making hash brown waffles
- Combine the potatoes, taco seasoning, melted butter, cheese and green onions in a bowl.
- Toss to combine the ingredients.
- Spray upper and lower waffle iron grates with vegetable spray to prevent sticking.
- Add heaping 1/2 cup portions to each slot of the waffle maker and close the lid.
- Cook the waffles for 12-15 minutes or until crispy and golden.
How crispy are hash brown waffles?
SUPER-CRISPY. Seriously. One of my husband’s pet peeves is mushy hash browns. To him, if they don’t crackle in your mouth, they’re not worth the calories. These hash brown waffles are UBER-CRUNCHY. I even found him sneaking errant shreds of crispy potato from the edges as I was pulling them off the waffle iron. He found them as addictive as I did. The cheese and bit of taco seasoning added to the potatoes give these dinner waffles a hint of Mexican flavor without over-powering the crispy spuds.
What makes them taco waffles?
I’m glad you asked. Beyond the seasoning in the potatoes, I pile these hash brown waffles with a generous serving of taco seasoned ground beef with onions and chiles. Try to use real New Mexico Hatch chiles for this (you can find them in a 4 ounce can at Sprout’s), but other canned green chiles will do in a pinch. The ground beef mixture takes less than 10 minutes to assemble and it smells so good while it cooks.
Serving taco hash brown waffles
Pile the hash brown waffles on a platter with the ground beef and taco toppings on the side for your diners to help themselves. This is a family style meal and great for casual, unfussy weeknight dinners.
Toppings for taco hash brown waffles
You can go as spare or as decadent as you like for topping your Mexican inspired dinner waffles. For this batch, I kept it simple with just a bit of extra cheddar cheese, scallions, cilantro and sour cream crowning the chile-spiked beef. However, feel free to crown them with whatever else you deem delicious.
Optional taco waffle toppings:
- Chopped Fresh Tomatoes
- Creamy Avocado Tomatillo Salsa
- Diced Avocado
- Sweet Bell Pepper Aioli
- Sliced Black Olives
- Tomatillo Salsa
- Pico De Gallo
- A Fried Egg
More taco recipes:
- Tacos Carne Asada with Grass Fed Steak
- Amazing Tinga Style Pork Tacos
- Chicken Soft Tacos with Fresh Tomatillo Salsa
- Crispy Baked Fish Tacos
- Leftover Braised Pork Tacos
- Smoky Black Bean Tacos
- Tangy Garlic Lime Shrimp Tacos
More quick & easy dinners
- Hoisin Maple Glazed Asian Salmon
- Cajun Skillet Jambalaya
- Quick & Easy Creamy Bolognese Gnocchi
- Dry Rubbed Grilled Pork Tenderloin
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Taco Hash Brown Waffles
- waffle maker
FOR THE HASHBROWN WAFFLES:
- 1 16 ounce package Sprouts Organic Frozen Hashbrowns thawed
- 2 tablespoons butter divided
- 1 ounce packet taco seasoning mix or blend your own
- 2 cups grated cheddar cheese divided
- 1 bunch green onions divided, thinly sliced
- 1 medium onion diced
- 1 pound ground beef preferably 85/15 grass fed
- 4 ounces green chiles or hatch chiles
- 3 tablespoons water
- sour cream
- cilantro chopped
OPTIONAL ADDITIONAL TOPPINGS:
- avocado diced
- tomatoes diced
- black olives sliced
- Heat the oven to 300°.
- Lay a clean dish towel on a flat surface. Spread the hashbrown down the middle of the towel and spread out with your fingers. Roll the dish towel up (longer side first) with the hashbrowns inside, into a tight cylinder. Twist the ends of the towel over the sink to ring as much liquid from the hash browns as possible.
- Transfer hash browns to a bowl and sprinkle with 1 teaspoon of taco seasoning and butter. Toss to combine. Add 1 cup of the cheddar cheese and 1/4 cup of sliced green onions. Toss to combine.
- Heat the waffle iron. Spray the grates with vegetable spray to prevent sticking. Mound a heaping half cup of potatoes into each waffle slot. Close the lid and cook for 12-15 minutes or until the waffles are very crispy and browned. Remove waffles to a platter and keep warm in the oven. Continue with the remaining potatoes.
- While the waffle hash browns are cooking, heat a medium skillet over medium high heat. Spray with vegetable spray and add the onions, cooking for 3-4 minutes or until the onions are softened and translucent. Add the ground beef and cook until browned, stirring occaasionally.
- Add the hatch chiles, remainder of the taco seasoning and water. Cook until the meat is well seasoned and fragrant.
ASSEMBLE THE HASHBROWN WAFFLE TACOS
- Place 1-2 hashbrowns on a plate, depending on your appetite. Top with a scoop of taco meat mixture. Sprinkle with extra cheddar cheese, sour cream and green onions — and any of the other optional toppings as desired..