Crispy Hash Brown Waffles Recipe
Introduction
Crispy hash brown waffles are a delightful twist on a breakfast classic. Combining the satisfying crunch of hash browns with the fun shape of waffles, they make for a perfect savory start to your day. Easy to make and full of flavor, these waffles are sure to become a family favorite.
Ingredients
- 2 large russet potatoes
- 1/4 medium yellow onion
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil (for cooking)
- Optional seasonings (paprika, cayenne pepper, dried herbs) to taste
Instructions
- Step 1: Wash and peel the russet potatoes. Shred them using a box grater or food processor with a grating attachment into medium shreds.
- Step 2: Place the shredded potatoes in a clean kitchen towel or cheesecloth. Gather the edges and squeeze firmly to remove as much moisture as possible. Repeat with a fresh towel if needed.
- Step 3: Peel and finely grate the yellow onion using the same grater or food processor.
- Step 4: In a large bowl, combine the drained shredded potatoes, grated onion, flour, egg, salt, black pepper, garlic powder, and any optional seasonings. Mix thoroughly until well combined and evenly coated.
- Step 5: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the grids with vegetable oil to prevent sticking.
- Step 6: Scoop about 1/2 cup of the potato mixture onto the center of the waffle iron. Spread it evenly toward the edges but avoid overfilling.
- Step 7: Close the waffle iron and cook for 5-7 minutes, or until the waffles are golden brown and crispy. Avoid opening the lid too early to prevent sticking.
- Step 8: Carefully remove the cooked waffles using a fork or tongs and place them on a wire rack to keep crisp. Repeat with remaining mixture.
- Step 9: Serve hot with your favorite toppings and sides for the best texture and taste.
Tips & Variations
- For extra crispiness, remove as much moisture as possible from the potatoes before mixing.
- Try adding paprika or cayenne pepper for a smoky or spicy kick.
- Fresh herbs like thyme or rosemary can be mixed in for added aroma and flavor.
- If you don’t have a waffle iron, you can shape the mixture into patties and fry them in a skillet for similar results.
Storage
Store any leftover hash brown waffles in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven at 375°F (190°C) for 5-7 minutes to restore crispiness. Avoid microwaving if possible, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
While russet potatoes are best for crispiness due to their high starch content, Yukon Gold potatoes can be used but may result in slightly less crispy waffles.
Can I prepare the potato mixture ahead of time?
Yes, you can prepare the mixture up to a few hours in advance. Keep it covered in the refrigerator, but squeeze out excess moisture again before cooking to maintain crispiness.
PrintCrispy Hash Brown Waffles Recipe
These Crispy Hash Brown Waffles are a delightful twist on classic hash browns, combining shredded russet potatoes with savory onion and seasonings, cooked to golden perfection in a waffle iron. Perfectly crispy on the outside and tender inside, they make a versatile breakfast or brunch option that can be customized with your favorite herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 hash brown waffles 1x
- Category: Breakfast
- Method: Waffle Iron Cooking
- Cuisine: American
Ingredients
Potato Mixture
- 2 large Russet Potatoes, peeled and shredded
- 1/4 medium Yellow Onion, finely grated
- 2 tablespoons All-Purpose Flour
- 1 large Egg
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper, freshly ground
- 1/2 teaspoon Garlic Powder
For Cooking
- Vegetable Oil, for greasing the waffle iron
Optional Seasonings
- Paprika, to taste
- Cayenne Pepper, to taste
- Dried Thyme or Rosemary, to taste
Instructions
- Prepare the Potatoes: Wash, peel, and shred the russet potatoes using a box grater or a food processor with a grating attachment until you get medium-sized shreds for the best texture.
- Remove Excess Moisture: Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible to ensure crispy waffles and avoid sogginess.
- Grate the Onion: Peel and finely grate the yellow onion to ensure it cooks evenly and distributes well in the potato mixture.
- Combine Ingredients: In a large bowl, mix the drained shredded potatoes, grated onion, flour, egg, salt, black pepper, and garlic powder thoroughly until well combined with no flour clumps remaining.
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the grids with vegetable oil to prevent sticking.
- Cook the Waffles: Scoop about 1/2 cup of the potato mixture onto the center of the hot, greased waffle iron. Spread evenly but do not overfill.
- Waffle Iron Magic: Close the lid and cook for 5-7 minutes or until the waffles are golden brown and crispy. Avoid lifting the lid early to prevent tearing.
- Achieve Peak Crispiness: Carefully remove the cooked waffles and place them on a wire rack to keep them crisp. Do not stack directly on a plate to avoid steam buildup.
- Repeat and Serve: Continue cooking the remaining mixture in batches. Serve the hash brown waffles immediately with your favorite toppings for the best texture and flavor.
Notes
- Removing excess moisture from the potatoes is essential for crispiness.
- Adjust seasoning and optional spices based on your taste preferences.
- Serve immediately for the best crispy texture; waffles can become soggy upon standing.
- Use a neutral oil like vegetable or canola oil to avoid overpowering flavors.
- Try different herbs or spices like smoked paprika or chopped fresh chives for variety.
Keywords: hash brown waffles, crispy potato waffles, breakfast hash browns, waffle iron hash browns, savory waffles, potato breakfast
