Waffle Iron Hash Browns Recipe

This crispy Waffle Iron Hash Browns Recipe is the best way to cook perfect hash browns, using grated Russet potatoes, smoked paprika, and a hint of garlic powder. The result is a deeply golden-brown and savory hash brown ‘waffle’ that is crunchy on the outside and fluffy on the inside, all without a greasy frying pan. It’s the ultimate side dish for a special weekend breakfast and a mess-free method perfect for any time of year.

Waffle Iron Hash Browns Recipe Ingredients

• 2 large Russet potatoes (about 1.5 lbs)
• 2 tbsp melted unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• ¼ tsp garlic powder

How To Make Waffle Iron Hash Browns

1. Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater. Immediately place the grated potatoes into a large bowl of cold water to rinse off the excess surface starch, which helps prevent them from turning brown.
2. Squeeze the potatoes dry: Drain the potatoes thoroughly. Place the shreds in the center of a clean kitchen towel or cheesecloth. Gather the towel around the potatoes and twist and squeeze with all your might over a sink until no more water comes out. This step is critical for crispiness.
3. Season the potato mixture: Put the very dry shredded potatoes into a mixing bowl. Drizzle with the melted butter and sprinkle with the salt, pepper, smoked paprika, and garlic powder. Use your hands to toss everything together until the potatoes are evenly coated.
4. Preheat the waffle iron: Turn your waffle iron on to a medium-high setting and let it heat up completely.
5. Cook the hash browns: Once hot, place a quarter of the potato mixture onto the iron, spreading it into an even layer that covers the surface. Close the lid and cook for 7-10 minutes. Do not open the lid for the first 5 minutes. The hash brown is ready when it’s deeply golden-brown and crispy.
6. Serve hot: Carefully lift the finished hash brown waffle out with a fork or spatula and serve immediately. Repeat with the remaining mixture, adding more butter to the iron if needed.

Recipe Tips

• The Drier, The Better: The absolute secret to a truly crispy hash brown is removing as much moisture as possible. Don’t be shy when squeezing the potatoes in the kitchen towel—your hard work will be rewarded with a superior crunch that is impossible to achieve with wet potatoes.
• Use Russet Potatoes: Russet potatoes are the ideal choice for hash browns. They are high in starch and have a lower moisture content, which helps them cook up fluffy on the inside while the exterior becomes perfectly crisp and golden.
• Don’t Underfill the Iron: While you don’t want to overstuff it, be sure to use enough of the potato mixture to create a solid, cohesive waffle that covers the iron’s surface. A layer that is too thin might burn quickly or fall apart upon removal.
• Let the Iron Do the Work: Avoid the temptation to peek for the first 5-6 minutes of cooking. This allows a solid crust to form on both sides of the hash brown, which is key for both the crispy texture and for removing it from the iron in one piece.

What To Serve Waffle Iron Hash Browns

These waffle iron hash browns are the star side dish for any hearty breakfast. They are perfect served alongside sunny-side-up or scrambled eggs, crispy bacon or sausage links, and sliced avocado. For a simple and delicious snack, you can also top them with a dollop of sour cream or a sprinkle of shredded cheddar cheese.

How To Store Waffle Iron Hash Browns Leftovers

• Refrigerate: If you have any leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
• Freeze: These hash browns are perfect for freezing. Once cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen hash browns to a freezer-safe bag with parchment paper between each one to prevent sticking. They can be reheated directly from frozen in a toaster, oven, or air fryer until hot and crispy.

Waffle Iron Hash Browns Recipe Nutrition Facts

• Serving size: 1 hash brown waffle
• Calories: 160 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Sodium: 320mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Do I really have to squeeze the potatoes until they are dry? Yes, this is the single most important step in the entire recipe. If you skip it, the excess water in the potatoes will turn to steam inside the waffle iron. You will end up with soft, pale, steamed potatoes instead of golden, crispy hash browns.
• Can I use sweet potatoes instead of Russets? You can! Sweet potato hash browns are delicious and work well with this method. Follow the exact same process of grating and squeezing out as much moisture as you can. Because of their higher sugar content, they may cook a little faster, so keep a close eye on them to prevent burning.
• Can I make these without oil or butter? Even with a good non-stick waffle iron, potatoes have a tendency to stick due to their starch content. Using butter or oil not only prevents sticking but is also essential for frying the potatoes and achieving that signature golden, crispy crust.

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• Waffle Maker Panini Recipe
• Waffle Maker Pizza Recipe
• Waffle Maker Quesadilla Recipe