- Shred potatoes using a box grater or food processor.
- Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- For extra crispness, repeat with a second towel if needed.
2) Season and mix
- Place potatoes in a large bowl.
- Add egg, flour (or cornstarch), salt, pepper, and optional seasonings/cheese.
- Mix until evenly combined.
3) Preheat the waffle iron
- Heat waffle iron to medium-high (or the “crisp” setting if it has one).
- Grease well with cooking spray or brush with oil.
4) Cook
- Press a generous handful of potato mixture into the waffle iron (don’t overfill).
- Close and cook 8–12 minutes until deep golden and crisp. Avoid opening too early.
- Carefully remove and let rest 1–2 minutes so it firms up.
5) Serve
- Serve immediately while hot and crispy.
- Add toppings (ideas below) for breakfast, brunch, or dinner.
Serving and Storage:
Hash brown waffles are best fresh, but they reheat surprisingly well—making them great for meal prep.
- Serve: hot, right off the waffle iron.
- Refrigerate: store in an airtight container up to 3 days.
- Freeze: freeze in a single layer, then store in a bag up to 2 months.
- Reheat: toaster, oven (400°F / 200°C for 8–10 min), or air fryer for best crispness.
Tips:
- Squeeze hard: less moisture = crispier waffles.
- Grease well: potatoes can stick if the iron isn’t oiled.
- Don’t open early: wait until steam slows down—opening too soon can tear them.
- Keep warm: place cooked waffles on a rack in a 200°F (95°C) oven while you cook batches.
- For extra crunchy edges: add a tiny sprinkle of Parmesan to the iron before adding potatoes.
Variations:
- Cheesy: mix in cheddar, mozzarella, or pepper jack.
- Loaded breakfast: top with eggs, bacon, sour cream, and chives.
- Southwest: add diced jalapeños, cumin, and serve with salsa + avocado.
- Veggie-packed: mix in shredded zucchini or carrot (squeeze moisture out first).
- Sweet potato waffles: swap russet for shredded sweet potatoes (slightly softer but delicious).
Conclusion:
Hash Brown Waffles are the crispy, fun upgrade your breakfast routine didn’t know it needed. They’re easy, customizable, and
ridiculously satisfying—perfect for everything from simple eggs-and-potatoes mornings to fully loaded brunch boards. Once you
try them, you’ll start looking for excuses to waffle-iron everything.
FAQ:
Can I make hash brown waffles with frozen hash browns?
Yes. Thaw first and squeeze out moisture, then mix with egg and flour/cornstarch for the best texture.
Why are my waffles not crispy?
The most common cause is too much moisture in the potatoes. Squeeze them very well and cook long enough until deeply golden.
Do I need an egg?
The egg helps bind the potatoes. You can skip it, but waffles may be more fragile—use extra cornstarch and press firmly.
What toppings go best?
Eggs, bacon, smoked salmon, avocado, sour cream, chives, cheese, chili, or even pulled chicken all work great.
Can I make them ahead for meal prep?
Absolutely. Store chilled or frozen and reheat in a toaster/oven/air fryer to bring back the crispiness.
