Waffle Iron Hash Browns

There’s no greater let down than mushy hashy browns. Restaurants have a knack for serving pale yet greasy hash browns. Not my jam.

I like my hash browns crispy, golden browned, and not greasy.

There’s no easier way to achieve hash brown perfection than this easy kitchen hack. Dust off your waffle iron and enjoy hash browns that are the perfect balance of crispy yet tender.

Waffle Iron Hash Browns - The CRISPIEST and BEST hash browns ever!! So EASY, no oil used, not greasy, and you'll never go back to making them any other way!!

I use refrigerated hash browns and I don’t even have to bother wringing them out. I’m sure you can make this recipe by grating your own russet potatoes but I’d rather not use a roll of paper towels to wring out all the moisture. Same goes for frozen hash browns because as they thaw they’ll release tons of water.

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Water is the enemy of crispy hash browns and I find the refrigerated hash browns to have the least water and therefore are the least work.

As a healthy benefit there’s no oil, very little butter, and no eggs. They are not greasy at all and are very light-tasting.

Waffle Iron Hash Browns - The CRISPIEST and BEST hash browns ever!! So EASY, no oil used, not greasy, and you'll never go back to making them any other way!!

I seasoned my hash browns with dried onion for extra flavor and served them with sour cream and chives.

Because all waffle irons, potatoes, and preferences for doneness vary, cook until yours are done to your liking. For me that was nearly 20 minutes in my waffle maker but start peeking at about 10 minutes in case yours is a sizzler.

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Waffle Iron Hash Browns

There’s no easier way to achieve hash brown perfection than this easy kitchen hack. Dust off your waffle iron and enjoy hash browns that are the perfect balance of crispy yet tender. I use refrigerated hash browns and I don’t even have to bother wringing them out. As a healthy benefit there’s no oil, very little butter, and no eggs. They are not greasy at all and are very light-tasting. Because all waffle irons, potatoes, and preferences for doneness vary, cook until yours are done to your liking.

Yield: one waffle (4 squares)

Prep Time: 5 minutes

Cook Time: about 12 to 20 mintues

Total Time: about 17 to 25 minutes

Ingredients:

  • one-20 ounce bag (about 3 cups) refrigerated shredded potatoes (I recommend refrigerated; using frozen or shredding your own is possible but you must thoroughly wring out in paper towels)
  • 1 to 2 teaspoons dried onion flakes, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon unsalted butter, melted
  • sour cream, optional for serving
  • freshly minced chives, optional for serving

Directions:

  1. Preheat waffle iron to medium-high; set aside.
  2. To a large bowl, add the potatoes, onion, salt, pepper, and toss with a fork to combine.
  3. Evenly brush the grates of the waffle iron with melted butter.
  4. Add the potatoes to iron, evenly mounded in the center, and lightly press iron to close it, noting that it may not close completely right away. Cook for 2 minutes.
  5. Close iron completely and cook for about 12 to 20 minutes, or until crisp and golden brown. Peek at about 10 minutes to see how it looks. Cooking time will vary based on how hot your waffle iron gets, how much moisture is in the potatoes used, personal preferences for crispiness, etc. Tip - midway through cooking if you want to accelerate the process, brush additional melted butter onto the top grates of the iron or directly on the potatoes.
  6. Optionally add sour cream and chives before serving. Hash browns are best warm and fresh.

Adapted from Cooking Light

Only Eats

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24 comments

  1. These look perfectly browned and crispy. What a great way to use a waffle iron! I need to look around for refrigerated shredded potatoes.  I’ve made frozen hash browns in a skillet before—way too much spatter for me. 

  2. A tip for getting rid of excess water from veggies – put them inside a potato ricer. I’ve done this with zucchini but it should work with potatoes too!

  3. Yes to crispy browned potatoes!

  4. I so pinned this! Sounds amazing! :)

    I would love for you to Link Up with me at my weekly Link Up:

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  5. You are so clever! Not sure I need another way to love potatoes, haha. :)

  6. Averie, what a great idea! Think I will experiment with my George Foreman Grill too. Think I will read his cookbook too. Although those holes created by the waffle iron could be filled with goodness! Thanks for sharing your tasty recipes! Sylvieann

  7. Have you ever tried this with the dried hash browns (of course after being hydrated)? Seems like you could control the moisture on those.

  8. These are right up my husbands alley. Did you use a Belgian Waffle Maker? Thanks for the great recipe. 

  9. I found a recipe for these hash browns using tater tots and I tried them the other day. They were DELICIOUS! Ithink these would be easier and will give them a try , I know they will be just as good. Thanks.

  10. This is probably the most genius thing I’ve ever seen!

  11. Jeanne Edmondson Reply

    These recipes look great…by there were no recipes! How can I get the recipes for these wonderful potatoes? edmondsonjeanne@gmail.com

  12. This is my fave way to make hash browns!

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