Start by turning your waffle iron on to medium-high heat. This takes a couple of minutes so it's good to start on that first.

Then ensure the hash browns are thawed, I lay them flat on a paper towel and microwave them for 2 minutes. They should easily thaw during this time but will still be cold. 

I’ve found with a few different microwaves that heating any longer will cause them to stick to the paper towels and start to fall apart when transferring to the waffle iron. 

(Putting frozen hash browns into the waffle iron will likely result in a much longer process where the outsides might start to burn a little while the inside tries to thaw). 

When the iron is hot and the hash browns are ready, lay them in carefully and press the lid down a little bit so they will settle into the waffle wells and crisp up. 

While the hash browns are starting to crisp, slice or shred the corned beef, slice the peppers and prep the avocado.  

We like to leave enough room to warm the meat and lightly grill the peppers.  

I cook the hash browns for about 8-10 minutes (the timer will beep a few times and I tend to ignore it the first two times, then check on them), in our iron they do not need to be flipped, but check on yours the first time to make sure they are set and do not need to be adjusted. 

We enjoy the hash browns crispy, but also find for the structural integrity of the sandwich that they need to be quite crisp to hold up while being enjoyed as a sandwich.  

Once the hash browns are crisp, lay a bit of cheese on both sides (this will help hold everything together), then layer in the meat and vegetables.  

Serve with the berries and enjoy right away.