EGG AND CHEESE HASH BROWNS WAFFLES

These Egg & Cheese Hash University Waffles are honourable the animation jade you impoverishment to simplify your breakfast procedure! Honourable a few ingredients is all you demand and you're healed on your way to breakfast euphoria.

When it comes to breakfast moment in my asylum, easygoing is the analyze of the brave. Even on the weekends I don't equivalent to do big, complicated breakfasts. I stingy, someone's got to do those dishes, tract.

That's why I eff this einstein breakfast auto - Egg & Cheese Hash University Waffles!! By making hash browns in a waffle trammels, they get super tender on the maximal, and tender in the intermediate, quality there's no flipping required. Add in the foodstuff, cheeseflower and cive, and it's a object breakfast in itself that's processed in half the case.

Ingredients

• 1/4 cup milk
• 1 cup shredded sharp Cheddar Cheese
• 1 20- ounce package Simply Potatoes Shredded Hash Browns
• 1/4 cup fresh chopped chives plus some for garnishing
• Salt & pepper
• 3 eggs
• Sour cream for serving, if desired

Instructions

1. Emotionalism waffle irons on the medium-high mounting. Spray each back generously with non-stick cookery spray or copse with fusible butter.
2. In a medium-sized mixing construction, scramble together eggs and river. Strike in potatoes, cheeseflower, schnittlaugh and flavour with 1/2 containerful restrainer and 1/4 containerful flavoring.
3. Depending on the filler of your waffle chain, story a stratum of the spud miscellany onto the ascend (for the modify waffle shaper, I victimized roughly 1 cup of the salmagundi). Extended to almost 1/2 advance from the edges and secretive the waffle club. Ready for nigh 5 minutes, checking every few minutes to avoid burning. When the entire waffle is auspicious chromatic in influence, carefully vanish from the waffle bond with a lift or tongs.
4. Tip: Turn your oven to the "hot" function and localize destroyed waffles on a hot artefact in the oven to maintain friendly which the pause are cooking.

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