Waffle Iron Hash Browns
Golden, crispy hash browns cooked in a waffle iron for a perfect grid pattern exterior and soft steamy center. An easy no-flip method that delivers consistent results every time.
Equipment
- 1 | Box grater |
- 1 | Kitchen towel | for squeezing potatoes
- 1 | Mixing bowl |
- 1 | Waffle iron |
- 1 | Silicone spatula | for removing
Ingredients
- 2 | large | russet potatoes | peeled and grated
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 1 | tbsp | olive oil or melted butter |
- | | cooking spray | for the waffle iron
Instructions
- Peel and grate the potatoes, then squeeze out excess liquid with a kitchen towel.
- Season the drained potatoes with salt, pepper, and oil or melted butter.
- Preheat the waffle iron to medium-high heat.
- Lightly coat both plates with cooking spray.
- Spread a handful of potato mixture evenly on the bottom plate.
- Close the lid and cook for 5-7 minutes without opening.
- Check that the hash browns are deep golden and crisp.
- Remove carefully with a spatula and serve immediately.
Notes
Squeeze potatoes thoroughly for maximum crispness.
Reheat leftovers in a toaster oven or air fryer.
Frozen shredded potatoes can be used if thawed and drained.
Add shredded cheese for a melty variation.
Reheat leftovers in a toaster oven or air fryer.
Frozen shredded potatoes can be used if thawed and drained.
Add shredded cheese for a melty variation.