Spray a large four square waffle iron with nonstick spray or brush lightly with oil.

Toss ingredients for hash brown waffles together in a mixing bowl.

Place half a cup of the potato mixture onto each square, spreading it out to fill the gaps.

When all squares are filled, close the lid and continue to cook for about 25 minutes or until it pretty much stops steaming.

Remove waffles from the waffle iron. They should be browned and crisp.

Keep the cooked ones warm in a low oven if you have multiple batches to make. You can easily halve this recipe and make about 3.5 waffles that way if the full order is too large.

Serve crispy potato waffles with other breakfast foods.