Crispy Waffle Iron Hashbrowns (Printable version)

Golden, extra-crispy potato hashbrowns made effortlessly in a waffle iron for perfect brunch.

# 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 - 1/2 teaspoon black pepper

→ For Cooking

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

# Directions:

01 - Preheat your waffle iron to medium-high heat setting to ensure proper crisping.
02 - Grate the peeled russet potatoes using a box grater. Transfer the grated potatoes to a clean kitchen towel and firmly squeeze out excess moisture until potatoes feel relatively dry to the touch.
03 - In a large mixing bowl, combine the dried grated potatoes, finely grated yellow onion, large egg, all-purpose flour, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
04 - Pour the melted unsalted butter into the potato mixture and stir until completely incorporated throughout the batter.
05 - Lightly grease both top and bottom plates of the preheated waffle iron with vegetable oil or nonstick cooking spray to prevent sticking.
06 - Spread an even, generous layer of the potato mixture onto the bottom waffle iron plate, being careful not to overfill. Close the lid and cook for 10-12 minutes until deeply golden brown and crispy throughout.
07 - Using a heat-resistant spatula, carefully lift and remove the cooked hashbrowns from the waffle iron. Repeat the cooking process with the remaining potato mixture until all batter has been used.
08 - Serve the crispy waffle iron hashbrowns immediately while hot and crispy. Optionally garnish with fresh chopped herbs such as chives or parsley, and offer condiments like sour cream, ketchup, or hot sauce on the side.

# Expert advice:

01 -
  • The waffle iron creates these incredible crispy ridges that a skillet just cannot achieve
  • You can make them in batches and keep them warm without standing over a hot stove
  • They are naturally gluten free if you use the right flour alternative
02 -
  • Squeezing every drop of liquid from the grated potatoes is the difference between crispy and soggy
  • Do not open the waffle iron too early or you will tear apart the delicate pattern
  • The hashbrowns will continue crisping slightly for the first minute after you remove them
03 -
  • Use a mix of russet and sweet potatoes for color and extra nutrients
  • Add shredded cheese directly to the potato mixture for extra flavor throughout

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