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.
MY OTHER RECIPES
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.
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.
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.
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.
- 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
- Preheat waffle iron to medium-high; set aside.
- To a large bowl, add the potatoes, onion, salt, pepper, and toss with a fork to combine.
- Evenly brush the grates of the waffle iron with melted butter.
- 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.
- 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.
- Optionally add sour cream and chives before serving. Hash browns are best warm and fresh.
Adapted from Cooking Light
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