What Are Cheddar Hash Brown Latkes with Honey-Stewed Apples?

Cheddar hash brown latkes are crisp potato-and-cheese waffles topped with honey-stewed apples, sour cream, scallions, and a warm honey drizzle.

In this recipe, the word latkes describes the shredded potato-and-egg base, but the preparation differs from a traditional skillet-fried potato latke. The mixture is placed directly in a lightly oiled waffle iron, which creates browned surfaces, crisp edges, and the familiar pockets of a waffle.

The topping takes the dish in a sweet-and-savory direction. Apples are first sautéed in butter until they begin to soften. Honey, nutmeg, and a pinch of salt are then added, and the fruit cooks for another five minutes. The warm apple mixture is spooned over the finished potato waffle along with sour cream, chopped scallions, and more honey.

What Ingredients Do You Need?

The recipe uses refrigerated hash browns, cheddar, eggs, apples, butter, honey, sour cream, scallions, nutmeg, and salt.

The cheddar is intentionally divided. One-half cup is mixed directly into the hash browns, while additional cheese is sprinkled over each cooked waffle before it goes into the warm oven. Honey also appears twice: one-quarter cup is used to stew the apples, and additional honey is drizzled over the finished dish.

How Do You Make the Honey-Stewed Apples?

Cook sliced apples in butter until they begin to soften, then add honey, nutmeg, and salt and continue cooking for another five minutes.

Begin with two cored and sliced Gala or Fuji apples. Heat two tablespoons of butter over medium heat, then add the fruit. The goal at this stage is simply to start softening the apples rather than cooking them down completely.

Once the slices begin to soften, add one-quarter teaspoon of nutmeg, a pinch of salt, and one-quarter cup of honey. Continue cooking the mixture for another five minutes. Set the apples aside and keep them warm while the potato mixture cooks.

Cooking the topping separately gives you better control over both components. The apples can become tender and coated with the warm honey mixture without adding moisture directly to the potato waffles during cooking. They are added only when the waffles are ready to serve.

How Do You Make Cheddar Hash Brown Latkes with Honey-Stewed Apples?

Mix hash browns with cheddar, eggs, and salt, then cook heaping half-cup portions in a lightly oiled waffle iron until golden and crisp.

Waffle irons differ in size, heat output, and cooking behavior, so the original 10–12 minute cooking time should be used together with the visual doneness cue. The potato mixture should look golden brown and crispy before it is removed from the iron.

Because the mixture contains raw egg, cook it thoroughly. USDA guidance states that dishes containing eggs should reach a safe minimum internal temperature of 160°F. A food thermometer can be used when checking the center of an egg-containing dish. USDA guidance on shell eggs and egg dishes.

How Should You Serve the Finished Latkes?

Keep each cooked waffle warm in a 275°F oven, then top it with stewed apples, sour cream, scallions, and warm honey just before serving.

One advantage of the oven-holding method is that the first waffle does not have to be served while the next one is still cooking. Transfer each finished waffle to a sheet pan, sprinkle it with two tablespoons of shredded cheddar, and place it in the warm oven. Repeat the process with the remaining potato mixture.

Add the moist toppings when you are ready to serve rather than while the waffles are waiting in the oven. Spoon the warm apples over each crisp potato waffle, add a dollop of sour cream, scatter chopped scallions over the top, and finish with a light drizzle of warm honey.

What Helps Hash Brown Latkes Turn Golden and Crisp?

A fully preheated, lightly oiled waffle iron and enough cooking time help the hash brown mixture develop a golden, crisp exterior.

Start with a hot waffle iron rather than adding the potato mixture while the appliance is still warming. Lightly oil the cooking surface as directed in the original recipe, add a heaping half cup of mixture, and spread it across the iron before closing the lid.

Avoid relying on time alone. The recipe gives a cooking range of approximately 10–12 minutes, but appliances can vary. The more useful final cue is appearance: the potato waffle should be golden brown and crispy.

The low oven is also important to the serving process. At 275°F, it provides a place to hold finished waffles while subsequent batches cook. Sprinkling each waffle with cheddar before transferring it to the oven also gives the cheese a chance to warm over the crisp potato surface.

Finally, wait to add the apples, sour cream, scallions, and honey until serving. Those toppings contribute moisture, so placing them on the waffles too early can soften the crisp exterior you created in the waffle iron.

How Should You Store and Reheat Leftovers?

Refrigerate leftovers promptly, keep the waffles separate from wet toppings when possible, and reheat leftovers thoroughly before serving again.

If you have leftovers, separating the components can help preserve their individual textures. Place the hash brown waffles in their own covered container when possible, with the apple topping and other refrigerated toppings stored separately.

USDA food-safety guidance says perishable leftovers should be refrigerated within two hours of cooking or removal from a warming appliance. Most cooked leftovers can be refrigerated for three to four days, and leftovers should be reheated to 165°F. Read USDA leftovers and food-safety guidance.

When reheating, focus on getting the potato waffle hot while restoring as much of its crisp exterior as possible, then add the refrigerated toppings afterward. Do not use the sour cream as part of the reheating process; add a fresh dollop when the waffle is ready to serve.

Frequently Asked Questions

Can I use Gala or Fuji apples for this recipe?

Yes. The original recipe specifies either Gala or Fuji apples, and either can be used for the warm honey-stewed topping.

Why are these latkes cooked in a waffle iron?

The waffle iron cooks the shredded potato mixture between two heated surfaces, creating browned, crisp sections without shaping and frying individual potato patties.

How much hash brown mixture should I put in the waffle iron?

Use a heaping 1/2 cup of hash brown mixture for each waffle. Spread the mixture with the measuring cup before closing the waffle iron.

How long do hash brown latkes take in a waffle iron?

Cook each portion for approximately 10–12 minutes, or until the potato mixture has developed a golden brown and crispy exterior.

Why is the cheddar cheese divided?

One-half cup of cheddar is mixed with the hash browns, eggs, and salt. More shredded cheese is sprinkled over each cooked waffle before it is placed in the oven.

Can the honey-stewed apples be prepared first?

Yes. The recipe prepares the apple mixture first and keeps it warm while the hash brown waffles are cooked.

How do I keep the first waffles warm while the rest cook?

Transfer each finished waffle to a sheet pan, sprinkle it with cheddar, and place it in a 275°F oven while you cook the remaining portions.

How should leftover hash brown latkes be stored?

Refrigerate leftovers promptly and keep the potato waffles separate from moist toppings when possible. USDA guidance recommends using most cooked leftovers within three to four days.

How hot should leftovers be when reheated?

USDA food-safety guidance recommends reheating leftovers to an internal temperature of 165°F.

Can babies under 12 months eat this recipe?

No. The CDC advises against giving honey to children younger than 12 months because honey can cause infant botulism.

Sources and Further Reading

The recipe quantities and preparation method above are based on the original Lappe's Bee Supply recipe. The following authoritative resources support the additional food-safety guidance included on this page.

•  Shell Eggs from Farm to Table — USDA Food Safety and Inspection Service 
•  Leftovers and Food Safety — USDA Food Safety and Inspection Service 
•  Food Thermometers — USDA Food Safety and Inspection Service 
•  Foods and Drinks to Avoid or Limit — Centers for Disease Control and Prevention