Introduction:
If you love crispy hash browns but want an easier (and even crispier) way to make them, meet your new obsession:
Hash Brown Waffles. Instead of standing over a skillet, flipping and pressing potatoes, you let the waffle
iron do the work—creating perfectly golden potato “waffles” that are crunchy on the outside, tender in the middle, and full
of savory flavor.
Hash brown waffles are also ridiculously versatile. They can be a simple side for eggs and bacon, a base for avocado and
smoked salmon, a fun brunch “sandwich” bun, or even a dinner hack topped with chili, pulled chicken, or melted cheese. Because
the waffle iron creates deep little pockets, it holds sauces and toppings beautifully—like a crispy potato version of toast.
In this guide, you’ll learn the best potatoes to use, how to remove moisture (the secret to crispness), and the easiest
methods for both fresh shredded potatoes and frozen hash browns.
Ingredients:
Base recipe (fresh potatoes)
- 2 large russet potatoes, peeled (about 4 cups shredded)
- 1 large egg (helps bind)
- 2 tbsp all-purpose flour (or cornstarch for extra crisp)
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 cup shredded cheddar (optional, for cheesy waffles)
- Cooking spray or oil (for the waffle iron)
Shortcut option (frozen hash browns)
- 4 cups frozen shredded hash browns, thawed
- 1 egg
- 2 tbsp flour or cornstarch
- Salt and pepper
