Crispy Waffle Iron Hashbrowns (Printable)

Golden, extra-crispy potato waffles made effortlessly for a perfect brunch or breakfast side.

# What You Need:

→ Potatoes

01 - 3 large russet potatoes, peeled

→ Other Vegetables

02 - 1 small yellow onion, finely grated

→ Binding & Seasoning

03 - 1 large egg
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ For Cooking

08 - 2 tablespoons unsalted butter, melted
09 - 2 tablespoons vegetable oil

# How To Make It:

01 - Preheat your waffle iron to medium-high heat setting.
02 - Grate the peeled russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible until dry.
03 - In a large bowl, combine the grated potatoes, grated yellow onion, egg, flour, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
04 - Pour the melted butter into the potato mixture and stir thoroughly to incorporate.
05 - Lightly grease both sides of the preheated waffle iron with vegetable oil or nonstick cooking spray.
06 - Spread an even layer of the potato mixture onto the waffle iron, being careful not to overfill. Close the lid and cook for 10 to 12 minutes until deeply golden brown and crispy.
07 - Carefully remove the cooked hashbrowns using a spatula. Repeat the cooking process with the remaining potato mixture.
08 - Serve immediately while hot and crispy. Optionally garnish with fresh herbs or accompany with your preferred breakfast toppings.

# Expert Suggestions:

01 -
  • The waffle iron creates double the crispy surface area of a regular skillet
  • You can cook multiple servings at once without standing over a hot stove
  • The potato mixture stays tender inside while developing a ridiculous golden crunch
02 -
  • The potato mixture will look frighteningly wet before cooking, but that moisture creates steam that helps cook the potatoes through
  • Opening the waffle iron too early will tear apart the hashbrowns, so trust the timer and let them develop that crust
  • Overfilling the waffle iron will cause the batter to spill out the sides and make a mess of your machine
03 -
  • Add shredded cheese directly to the potato mixture for a savory upgrade that melts into every crevice
  • Keep cooked hashbrowns warm in a 200 degree oven while finishing the remaining batches
  • Yukon Gold potatoes work if you prefer a slightly creamier texture over maximum crunch

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