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..