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!!
Crispy Hash Brown Waffles
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.
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.
Ingredients for Waffle Iron Hash Browns
To make these waffle maker hash browns, you’ll need:
- Store-bought refrigerated hash browns
- Dried onion flakes
- Kosher salt and pepper
- Unsalted butter
- Chives and sour cream (optional, for serving)
What Type of Hash Browns Should I Buy?
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.
How to Make Waffle Iron Hash Browns
Making hash browns in a waffle iron is so easy! Here are the basic steps:
- Preheat waffle iron to medium-high; set aside.
- To a large bowl, add the shredded 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 continue cooking until crisp and golden brown.
What to Serve with Waffle Iron Hash Browns
Serve these hash brown waffles alongside your favorite breakfast entrees!
- Savory French Toast Casserole
- Thick and Fluffy Mini Buttermilk Pancakes
- Dairy-Free Soft and Fluffy Blueberry Pancakes
- Cinnamon-Sugar Streusel Baked French Toast
- Croissant French Toast
Tips for Making Hash Browns in a Waffle Maker
Use refrigerated, not frozen, shredded hash brown potatoes. Frozen hash browns release more water as they thaw and will make the end product soggy.
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.
Note that you can use any waffle iron shape to make hash brown waffles.
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Waffle Iron Hash Browns
Ingredients
- one-20 ounce bag, about 3 cups refrigerated] shredded potatoes (I recommend [refrigerated
- 1 to 2 teaspoons dried onion flakes, or to taste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon unsalted butter, melted
- sour cream, optional for serving
- freshly minced chives, optional for serving
Instructions
- 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.
- Optionally add sour cream and chives before serving. Hash browns are best warm and fresh.
- Adapted from Cooking Light
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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