Hash Brown Potato Waffles

If you love hash brown potatoes, this is one of the easiest ways to make them at home. They turn out crispy on the outside and creamy on the inside, exactly the way you want them. 

This hash brown potato waffle recipe also gives you a great reason to own a waffle iron. It's no longer a single use kitchen electric! 

As much as I love kitchen gadgets, I resisted buying a waffle iron long after getting an air fryer, Instant Pot, and a slow cooker. I finally bought a Belgian-style waffle maker to make Liège waffles, which is a delicious Belgian street food. At the time, the waffle maker was fairly inexpensive. I've since used it to make eggnog waffles and sourdough Belgian waffles. All are on our Sunday breakfast rotation. 

Later, I bought the Cuisinart Griddler, which is a griddle/panini press combination and discovered that it includes waffle plates. Fortunately, I've gotten a lot of use out of it too (less guilt...  see all of the wear and tear?). 

Once you discover how easy these hash brown potato waffles are, they will become a new favorite for your breakfast or brunch table. 

P.S. If you're a fan of hash brown potatoes, be sure to also try Baked Eggs in Hash Brown Potato Nests as well as Chorizo Stuffed Hash Browns.  

To Make these Hash Brown Waffles:

You will need russet potatoes, an onion, an egg, a bit of flour, butter, and salt and pepper, plus more butter for brushing the waffle iron. 

First, grate the potatoes either via food processor or box grater and then squeeze them in a dish towel to remove some of the moisture. Repeat with the onion. 

After that, toss the onions and potatoes in a lightly beaten egg, melted butter, and some salt and pepper. 

Next, brush the waffle iron with melted butter and pile some of the mixture into each waffle cavity and cook for five to ten minutes. Stage the already cooked hash browns on a baking sheet in a low (250 degree F) oven while you cook the rest. 

While I made these with fresh potatoes, you could also use frozen or refrigerated pre-grated potatoes. If they are frozen, be sure to thaw them on paper towels to remove any excess moisture. 

Tips for Success:

Be sure to brush the waffle iron cooking surface with melted butter between batches. You can use either salted or unsalted butter. I used salted butter for brushing. 

Feel free to lift the lid of the waffle iron to sneak a peek at the doneness of your hash browns. If they are not as brown and cooked through as you like, simply close the lid and cook for a few more minutes. I set my waffle-maker at 375 degrees F and cooked them for 10 minutes.

Make-Ahead and Leftovers:

These waffles are easy to reheat in a toaster oven and are almost just as crispy and delicious as they are fresh from the waffle iron. Just don't reheat them in a microwave. 

If you are feeding a crowd, you can definitely make a large batch of these hash brown waffles and refrigerate them, to be reheated on a sheet pan in the oven later. 

I love reheating some of the leftovers, topping them with shredded cheddar cheese, an then briefly placing them under the broiler to melt the cheese. So good!

Serving Suggestions:

You can serve these with just salt and pepper, with ketchup, or with sour cream and chives. You can also sprinkle them with a bit of shredded Parmesan, toasted garlic, and parsley. 

You could also top them with some chopped cooked bacon or ham. 

It's up to you! 

Hash Brown Potato Waffles

Yield: 8 Waffles

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

If you love hash brown potatoes, this is one of the easiest ways to make them at home. They turn out crispy on the outside and creamy on the inside, exactly the way you want them.

Ingredients

• 1 1/2 pounds russet potatoes (about 2 medium-large), peeled
• 1 medium yellow or brown onion, peeled
• 2 tablespoons melted butter, plus more for the waffle iron
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper

Instructions

1. Heat your oven to 250 degrees F and place a baking sheet, lined with parchment, on the center rack.
2. In a food processor, grate the potatoes and then spread the the shreaded potatoes out on a kitchen towel. Roll everything up and squeeze to remove any excess moisture, but not too hard (you don't want to smash the potatoes. Place the potatoes into a medium bowl.
3. Repeat with the onions. The onions will be even more wet. I used several layers of paper towels for the onions.
4. Add the butter, egg, and the salt and pepper. Toss everything together.
5. Heat your waffle iron over medium high heat and brush the plates with melted butter.
6. Pile a heaping 1/3 cup of the potato mixture into each waffle cavity, spread it out evenly, and then close the waffle iron and cook for 5 to 10 minutes, until crispy and browned on the outside and cooked through. Place the cooked waffles on the sheet pan in the oven while you finish cooking the rest of the potatoes.
7. Serve hot. Add salt if needed.

Nutrition Facts

Calories

110

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

17 g

Fiber (grams)

1 g

Net carbs

16 g

Sugar (grams)

1 g

Protein (grams)

3 g

Cholesterol (grams)

31 mg

https://www.karenskitchenstories.com/2024/08/hash-brown-potato-waffles.html

Karen's Kitchen Stories

potatoes, waffles, hash browns

Breakfast

American

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This recipe was adapted from the wonderful book from Ina Garten, Modern Comfort Food. I think I bought it the day that it came out! You can also find the recipe on her site, Barefoot Contessa. I'm coveting her All-Clad Waffle Maker. 

 

Wake Up to Waffles

• Hash Brown Potato Waffles from Karen's Kitchen Stories
• Hatch Chile Onion Pakora Waffles from Magical Ingredients
• Scallion Waffles from A Kitchen Hoor's Adventures

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