Crispy Waffle Iron Hashbrowns (Print)
Golden, extra-crispy potato waffles made effortlessly for brunch or breakfast.
# What You’ll 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 (or gluten-free alternative)
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ For Cooking
08 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
09 - 2 tablespoons vegetable oil
# How To Make:
01 - Preheat your waffle iron to medium-high heat.
02 - Grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
03 - In a large bowl, combine the grated potatoes, grated onion, egg, flour, garlic powder, salt, and black pepper. Mix until well combined.
04 - Stir in the melted butter.
05 - Lightly grease both sides of the waffle iron with vegetable oil or nonstick spray.
06 - Evenly spread a generous layer of the potato mixture on the preheated waffle iron (do not overfill). Close and cook for 10–12 minutes, or until deeply golden and crispy.
07 - Carefully remove the hashbrowns and repeat with the remaining mixture.
08 - Serve immediately, optionally garnished with fresh herbs or alongside your favorite breakfast toppings.
# Expert Tips:
01 -
- Extra crispy ridges that hold onto toppings perfectly
- Makes brunch feel special without extra morning effort
02 -
- Squeezing every drop of liquid from the grated potatoes is the difference between crispy and soggy
- Do not overfill the waffle iron or the lid will not close properly
03 -
- Grate the potatoes directly into the towel to save on cleanup
- Let the mixture sit for 5 minutes before cooking to absorb excess moisture