Wafflemaker Hash Browns Recipe

This crispy Wafflemaker Hash Browns Recipe is a genius kitchen hack using shredded potatoes, a little onion, and simple seasonings. The result is a perfectly golden-brown and crunchy hash brown patty that’s soft on the inside, cooked in a fraction of the time with minimal fuss. It’s the perfect side dish for a weekend brunch any time of year and this recipe makes about 4 hash brown ‘waffles’.

Wafflemaker Hash Browns Recipe Ingredients

• 2 large Russet potatoes (about 1.5 lbs total)
• ½ a small onion
• 1 tbsp all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• Melted butter or cooking spray, for greasing

How To Make Wafflemaker Hash Browns

1. Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater. Grate the onion on the same holes.
2. Squeeze out all moisture: This is the most important step for crispy hash browns. Place the grated potato and onion mixture into the center of a clean kitchen towel or several layers of cheesecloth. Wrap it up and twist to squeeze out as much liquid as possible over a sink. Keep squeezing until the mixture is noticeably dry.
3. Season the mixture: Transfer the dry potato mixture to a medium bowl. Sprinkle with the flour, salt, and pepper. Use your hands to toss everything together until the potatoes are evenly coated.
4. Preheat and grease the waffle iron: Preheat your waffle iron to a medium-high setting. Once it is fully heated, brush both the top and bottom plates generously with melted butter or coat thoroughly with cooking spray.
5. Cook the hash browns: Place a large handful of the potato mixture onto the hot waffle iron, spreading it out into an even layer. Don’t overfill it. Close the lid and cook for 6-10 minutes, or until the hash browns are deeply golden-brown and crispy.
6. Serve immediately: Carefully remove the hash brown waffle with a fork or silicone spatula and serve hot. Repeat with the remaining potato mixture, making sure to re-grease the iron for each batch.

Recipe Tips

• Squeeze, Squeeze, Squeeze: The absolute key to crispy hash browns is removing the excess water from the potatoes. Squeezing the grated potatoes in a tea towel until they are as dry as possible is a non-negotiable step. This prevents them from steaming and allows them to fry and become crispy.
• Use Starchy Potatoes: For the best results, use high-starch potatoes like Russets (often called Idaho potatoes in the US). They break down just enough to create a fluffy interior while forming a perfectly crisp exterior.
• Don’t Peek Too Soon: Let the waffle maker work its magic. Resisting the urge to open the lid for the first 5 minutes allows a solid crust to form, making the hash brown less likely to fall apart.
• Grease the Iron Generously: Potatoes are full of starch and love to stick. A generous coating of melted butter or cooking spray on both plates of the waffle iron is essential for a clean release and contributes to those delicious crispy edges.

What To Serve Wafflemaker Hash Browns

These crispy hash browns are the perfect side dish for any classic breakfast or brunch plate. Serve them hot alongside fried or scrambled eggs, bacon or sausages, and some sliced avocado. They are also fantastic served simply with a dollop of sour cream and a sprinkle of fresh chives, or even with a bit of ketchup.

How To Store Wafflemaker Hash Browns Leftovers

• Refrigerate: Store any cooled hash browns in an airtight container in the refrigerator for up to 3 days.
• Freeze: These wafflemaker hash browns freeze brilliantly. Let them cool completely, then place them in a single layer on a baking sheet to freeze solid. Transfer them to a freezer-safe bag, separating layers with parchment paper. They can be reheated directly from frozen in a toaster, air fryer, or a hot oven until heated through and crispy.

Wafflemaker Hash Browns Recipe Nutrition Facts

• Serving size: 1 hash brown waffle
• Calories: 185 kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Sodium: 350mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 4g

Frequently Asked Questions

• Why were my hash browns soggy instead of crispy? The most common reason for soggy hash browns is not removing enough water from the shredded potatoes. Any excess moisture turns to steam inside the waffle iron, which cooks the potatoes but prevents them from frying and getting that essential crispy texture.
• Can I use pre-shredded or frozen hash browns? Yes, you can use store-bought shredded hash browns, either fresh or frozen. If using frozen, you must thaw them completely first. For both types, it is still absolutely essential that you squeeze them very well in a kitchen towel to remove all the excess moisture before cooking.
• Can I add cheese or other seasonings to the mixture? Absolutely! This recipe is a great base for customization. Try adding a ½ cup of shredded cheddar or parmesan cheese to the potato mixture for a cheesy version. You can also add other seasonings like garlic powder, onion powder, or a pinch of smoked paprika.

Try More Recipes:

• Wafflet Recipe
• Wild Rice Pancakes Recipe
• Wild Rice Pancakes Recipe