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–+ servings
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C. Motter Cindy

Crispy Waffle Iron Hashbrowns

Discover the joy of using a waffle iron for something other than waffles. This recipe transforms simple potatoes into crispy, golden hashbrowns that are perfect for a quick and satisfying breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium Potatoes Russet or Yukon Gold
  • 1 small Onion finely grated
  • 1 Egg
  • 1 tbsp Flour
  • 2 tbsp Butter or Oil melted
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika

Equipment

  • Waffle iron,
  • Mixing bowl
  • Grater

Method
 

  1. Preheat your waffle iron to its highest setting. Brush both the top and bottom plates generously with melted butter or oil.
  2. Peel and grate your potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large mixing bowl, whisk the egg with salt, pepper, garlic powder, and paprika. Stir in the grated onion.
  4. Add the dried potatoes to the bowl and sprinkle the flour over the top. Toss everything together until the potatoes are lightly coated.
  5. Distribute the potato mixture evenly across the waffle iron. Don't overfill it, but make sure there are no large gaps.
  6. Close the lid and press down firmly for the first ten seconds. Now, wait about 10 to 12 minutes until the steam stops billowing from the sides.
  7. Gently lift the lid. If there is resistance, close it and wait another two minutes. When ready, they should be a deep, mahogany gold.
  8. Use a fork to carefully lift the edges. They should pop right out, a beautiful, geometric lattice of potato hashbrowns.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15g

Notes

Life is messy, and sometimes we make more than we can eat. To store your homemade crispy hash browns, let them cool completely on a wire rack. Place them in an airtight container in the fridge for up to three days. For longer storage, freeze them in a single layer before transferring to a freezer bag. They will keep for a month. When it comes to reheating, avoid the microwave at all costs. It will turn your beautiful waffle iron breakfast hashbrowns into something sad and limp. Instead, pop them back into a hot waffle iron for two minutes or use a toaster oven. Even an air fryer hash browns setting will work to bring back that signature crunch. You want to hear that snap when you bite into it, a reminder of the morning they were first made.
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