Crispy Waffle Iron Hashbrowns (Printable Version)
Golden, extra-crispy hashbrowns made effortlessly in a waffle iron for a perfect brunch or breakfast side.
# What You 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
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
→ For Cooking
08 - 2 tablespoons unsalted butter, melted
09 - 2 tablespoons vegetable oil
# How-To Steps:
01 - Set your waffle iron to medium-high heat and allow it to fully preheat.
02 - Grate the peeled russet potatoes using a box grater. Transfer the grated potatoes to a clean kitchen towel and firmly squeeze to remove as much liquid as possible.
03 - In a large mixing bowl, combine the squeezed potatoes, grated onion, egg, flour, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - Pour the melted butter into the potato mixture and stir to combine evenly.
05 - Lightly coat both plates of the preheated waffle iron with vegetable oil or nonstick cooking spray.
06 - Spread an even, generous layer of the potato mixture onto the waffle iron, being careful not to overfill. Close the lid and cook for 10-12 minutes until deeply golden and crispy.
07 - Carefully lift the cooked hashbrowns from the waffle iron using a spatula. Repeat the cooking process with the remaining potato mixture.
08 - Serve the crispy waffle iron hashbrowns immediately while hot, optionally garnished with fresh herbs or accompanied by your preferred breakfast toppings.
# Helpful Tips:
01 -
- The waffle iron creates twice the crispy surface area of regular hashbrowns in half the time
- You can make a whole batch at once instead of babysitting individual patties on the stovetop
02 -
- Squeezing every drop of liquid from the grated potatoes is the difference between crispy and soggy hashbrowns
- Resist the urge to open the waffle iron too early, those crusty edges need time to set properly
03 -
- Russet potatoes are worth seeking out, they crisp better than any other variety
- Letting the mixture rest for 10 minutes before cooking helps the flour absorb moisture evenly