Hash Brown Waffles are a fun twist on breakfast! Crispy on the outside and soft on the inside, they make a tasty way to enjoy potatoes. Perfect for brunch or any time of day!
Honestly, how can you resist a waffle made of hash browns? I love topping mine with a bit of sour cream and chives. They’re super easy to whip up and always a hit at the table!
Key Ingredients & Substitutions
Shredded potatoes: I recommend using russet potatoes for the best texture. If you want a different flavor, try sweet potatoes! Just note that sweet potatoes may give a slightly different texture and sweetness.
Onion: Yellow onions work great for flavor, but if you’re sensitive to onions, feel free to skip them or substitute with chopped green onions for a milder taste.
Eggs: The eggs help bind everything together. If you’re vegan, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as a substitute.
All-purpose flour: This is included to help with texture. If you need a gluten-free option, you can use gluten-free flour or even cornstarch for binding.
Cheddar cheese: Adding cheddar gives a nice cheesy flavor, but feel free to swap it out for any cheese you prefer, or leave it out for a dairy-free option.
How Do I Get My Hash Brown Waffles Extra Crispy?
Achieving crispy hash brown waffles can be a bit tricky, but it’s doable! The key is in moisture removal and cooking technique. First, make sure to rinse and squeeze out as much moisture from the shredded potatoes as you can; this is crucial. Remember, less moisture leads to more crispness.
- Preheat your waffle iron thoroughly; this ensures the outside gets crispy while the inside cooks.
- Don’t overload the waffle iron with the potato mixture—1/2 to 3/4 cup is ideal; too much keeps the steam in.
- Let them cook until they are perfectly golden. Don’t rush—patience is key for that perfect crunch!
Once they’re ready, let them cool for a minute which can help them set up and become crispier. Happy cooking!
Hash Brown Waffles
Ingredients You’ll Need:
- 4 cups shredded potatoes (about 4 medium russet potatoes), peeled
- 1/4 cup finely chopped onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated cheddar cheese (optional)
- Cooking spray or oil for the waffle iron
- Fresh chopped chives or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 8-12 minutes for cooking each batch. If you’re making a large batch, set aside about 30-40 minutes total. It’s quick and super easy for breakfast or brunch!
Step-by-Step Instructions:
1. Preparing the Potatoes:
First, rinse the shredded potatoes in cold water to remove some of the excess starch. This helps them become crispier. After rinsing, drain them well and use a clean kitchen towel or paper towels to squeeze out as much moisture as you can. This step is really important!
2. Mixing the Ingredients:
In a large bowl, combine the shredded and drained potatoes, chopped onion, eggs, flour, garlic powder, salt, pepper, and cheddar cheese if you’re using it. Stir everything together until all the ingredients are fully mixed. The mixture should hold together well.
3. Prepping the Waffle Iron:
Now it’s time to preheat your waffle iron! Make sure to grease it lightly with cooking spray or oil to prevent sticking. This is super key for removing those delicious waffles once they’re cooked.
4. Cooking the Waffles:
Scoop about 1/2 to 3/4 cup of the potato mixture and place it in the center of the hot waffle iron. Spread it out a little if needed, and then close the lid. Cook for approximately 8-12 minutes, or until the waffle is golden brown and crispy. Cooking time may vary based on your waffle iron, so keep an eye on them!
5. Serving Up the Waffles:
Carefully remove the freshly cooked waffle from the iron and place it on a plate. Repeat the process with the remaining mixture until all batches are done.
6. Adding Finishing Touches:
Garnish your waffles with fresh chopped chives or green onions if you’d like, and serve them warm. They pair wonderfully with sour cream or ketchup for dipping!
Enjoy your crispy, golden hash brown waffles, perfect for breakfast or brunch! They are sure to be a hit!
Can I Use Frozen Shredded Potatoes for This Recipe?
Yes, you can use frozen shredded potatoes, but make sure to thaw and drain them well to squeeze out excess moisture before mixing with the other ingredients. This step is crucial for ensuring crispy waffles!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well to bind the ingredients in the waffles.
How Do I Store Leftover Hash Brown Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or an oven at 350°F (175°C) until warmed through and crispy again.
Can I Make the Mixture Ahead of Time?
Absolutely! You can prepare the potato mixture a few hours ahead. Just cover it and refrigerate until you’re ready to cook. Give it a good stir before using to ensure even distribution of ingredients.
