Crispy Waffle Iron Hashbrowns (Printable)

Golden, extra-crispy potato patties cooked in a waffle iron for the ultimate breakfast side.

# What You'll Need:

→ Potatoes

01 - 3 large russet potatoes, peeled

→ Other Vegetables

02 - 1 small yellow onion, finely grated

→ Binding & Seasoning

03 - 1 large egg
04 - 2 tablespoons all-purpose flour (or gluten-free alternative)
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ For Cooking

08 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
09 - 2 tablespoons vegetable oil

# How to Make It:

01 - Preheat your waffle iron to medium-high heat setting.
02 - Grate the peeled russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible until dry.
03 - In a large bowl, combine the grated potatoes, grated yellow onion, egg, flour, garlic powder, salt, and black pepper. Mix until thoroughly incorporated and evenly distributed.
04 - Stir the melted unsalted butter into the potato mixture until well combined.
05 - Lightly grease both sides of the preheated waffle iron with vegetable oil or nonstick cooking spray.
06 - Spread a generous, even layer of the potato mixture onto the waffle iron without overfilling. Close the lid and cook for 10–12 minutes until deeply golden and crispy throughout.
07 - Carefully remove the cooked hashbrowns using a spatula. Repeat the cooking process with the remaining potato mixture.
08 - Serve immediately while hot and crispy. Optionally garnish with fresh chopped herbs or accompany with your preferred breakfast toppings.

# Expert Hacks:

01 -
  • The waffle iron creates those perfect little crispy pockets that catch all the butter and seasoning
  • Hands off cooking means you can actually enjoy your coffee instead of babysitting a skillet
  • These reheat beautifully so you can make a big batch for the whole week ahead
02 -
  • Squeezing every drop of liquid from the grated potatoes is the difference between crispy waffles and soggy ones
  • Do not overfill the waffle iron or the potato mixture will overflow and make a mess
  • Letting them cook a minute longer than you think necessary is what creates that perfect crunch
03 -
  • Grate the onion on the smallest holes of your box grater so it virtually disappears into the potatoes
  • Use a metal spatula to remove the waffles as plastic ones might bend under the pressure needed

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