Crispy Waffle Iron Hashbrowns (Printable)
Golden, extra-crispy 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 - 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 to ensure crispiness.
03 - In a large bowl, combine the grated potatoes, grated onion, egg, flour, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated.
04 - Stir the melted butter into the potato mixture until evenly distributed.
05 - Lightly grease both sides of the preheated waffle iron with vegetable oil or nonstick cooking spray.
06 - Evenly spread a generous layer of the potato mixture on the waffle iron without overfilling. Close the lid and cook for 10 to 12 minutes until deeply golden brown and crispy.
07 - Carefully remove the cooked hashbrowns using a spatula and repeat the cooking process with the remaining potato mixture.
08 - Serve immediately while hot and crispy. Optionally garnish with fresh herbs or accompany with your favorite breakfast toppings.
# Expert Advice:
01 -
- You get those incredible waffle iron ridges that create way more crispy surface area than pan frying ever could
- They cook faster and more evenly than traditional hashbrowns with zero flipping required
02 -
- Removing excess moisture from the potatoes is the single most important step for achieving crispiness
- Overfilling the waffle iron causes uneven cooking and creates a mess that's hard to clean
03 -
- Squeeze the potatoes twice as hard as you think you need to the drier they are the crispier they'll get
- Use a paper towel to carefully wipe out the waffle iron between batches for the cleanest release