Hash Brown Waffles

Make hash browns with your waffle maker! They're unbelievably crispy. Recipe on Shutterbean.com !

I’m thinking about you. I’m thinking about your Monday night dinner situation.

Are you thinking about breakfast for dinner too? Cooooooool. We’re brain twins.

Hash Brown Waffles // shutterbean

Let’s shred up potatoes and put them in a waffle maker and make the most AMAZING crispy hash browns.

Hash Brown Waffles // shutterbean

Let’s top them with eggs, cheese and hot sauce!  Or let’s see what else you have in the fridge that would go well with crispy potatoes. Pesto? Cool. Let’s do that. You’re gonna love how crispy the potatoes get in a waffle maker. Plus, it’s a set-it-and-forget-it situation. That means you can make yourself an amazing cocktail while your waffle maker does all the work. You can also get started on watching all the trashy TV a Monday night calls for. Hash Brown Waffles are in your future!

And we’re off!

Hash Brown Waffles // shutterbean

We shred the potato. We do this in stages. One waffle at a time. That means you need to preheat your oven so we can keep one of the waffles warm until we’re ready to serve.

So HALF a shredded potato. Use the smallest shred. This makes for an extra crispy waffle.

Hash Brown Waffles // shutterbean

I put the potato shreds in a kitchen towel. Then I squeeze out the excess moisture.

Hash Brown Waffles // shutterbean

Butter is melted.

Hash Brown Waffles // shutterbean

Mix! There’s also garlic powder, salt & pepper in the mix.

Hash Brown Waffles // shutterbean

Hot sauce up in.

Hash Brown Waffles // shutterbean

And we put the potato shreds into a waffle iron. I’ve had this waffle iron for 9+ years.
It was a wedding present and it beeps at me when waffles are done. It’s a Villaware and I can’t find it on the internet for you. BUT! I do have my eyes on this Belgian Waffle Maker . I want to make square waffles so bad and I think with the size of that machine, you could make ALL of your waffles at once instead of stages like this here situation. They used it when I was in the French Laundry test kitchen and I can’t stop thinking about it.

Hash Brown Waffles // shutterbean

The key to making a hash brown waffle is that it’s ready when the steam subsides.

If you like hash browns that are tender inside cook it until slightly crispy – about 8 minutes.

Hash Brown Waffles // shutterbean

But I like my hash browns extra crispy…. I go long.

Hash Brown Waffles // shutterbean

Now that we have hash brown waffles, let’s do something with them!

Hash Brown Waffles // shutterbean

I grated cheese on top. Threw it back in the oven and put the broiler on just so it would melt real fast.

Hash Brown Waffles // shutterbean

Meanwhile I fried some eggs in olive oil until CRISPY!!!

My Everyday Life: Week 22

Cheese has been melted.

Hash Brown Waffles // shutterbean

Casey just wanted a little hot sauce on his….

Hash Brown Waffles // shutterbean

I went with a little bit of pesto.

Hash Brown Waffles // shutterbean

The potential flavor combinations are endless! I’m gonna do a smoked salmon version next!

Hash Brown Waffles

makes 2

  • 1 large russet potato, finely shredded and patted dry
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • salt & pepper
  • 3-4 dashes hot sauce
  • cooking spray

Preheat oven to 200F.  Place a baking sheet on the middle rack.

Heat waffle iron according to manufacturer’s instructions. Spray the iron with cooking spray. In a medium bowl, mix half of the shredded potatoes (I find it’s best to shred right before you plan on making each waffle) with 1 tablespoon butter, 1/4 teaspoon garlic powder, salt & pepper and a few dashes of hot sauce. Stir until well combined. Place the shredded potato mixture on the waffle iron and cook until steam from the waffle iron dissipates and the waffle is crispy, about 10-15 minutes. Place waffle in the oven on the baking sheet to keep warm and repeat the process with the remaining ingredients. Serve waffles with your favorite ingredients.

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  • Millie | Add A Little

    OMG I’m so excited about this post! I love waffling pretty much anything, from potatoes to rice to mochi! So yum! I love the addition of pesto too!

  • Allyn

    I obviously need to be waffling more.
    Gimme.

  • Kate

    Could you use leftover baked potatoes for this? Or should you start with raw? I’m dying to make these! :)

  • Victoria

    I’ve been meaning to try this!!! I’m so glad you went before me and figured it out! :) It looks super easy and I’m excited to use the ancient belgian waffle maker we have to see if it works the same way yours did!

    It’s a chilly day here so far, breakfast for dinner sounds perfect!

    Also…I’ve really been admiring your kitchen towels lately! Where are your favorite places to pick them up? Do they absorb water well? I’ve had the toughest time finding a truly good kitchen towel lately that doesn’t just push water around!

  • Adrianne

    I have that waffle maker!! I have never encountered one quite as awesome. My family tried! I “borrowed” my parents’ once, and before I had the chance to return it my dad bought himself a replacement. I win!

    I bet the cheese would be pretty fabulous mixed into the potatoes before waffling, too. Might try this with sweet potatoes tonight…(sans cheese, or at least with something more sweet potatoey).

  • Abby

    This is genius, Tracy! I NEED! <3

  • Waffles

    This really is awesome! Three cheers for Tracy! I can’t wait to try this out.

  • Renee @ Awesome on $20

    I’m thinking why don’t I have a damn waffle iron? Love this!

  • Zest it Up

    Yes! Sweet potato waffles, can it get any better?!

  • Kasey

    These look so amazingly good. I want to eat them RIGHT NOW.

  • Caitlin

    Omg salmon version… and yes to breakfast for dinner on Monday night! I knew that cheese lattice photo would be a gateway to something amazing

  • vicki

    This looks so awesome! Have you tried it with already shredded frozen Hash Browns, or just potatoes in the fridge? yes, for when I am lazy.

  • Nancy

    This looks insane. I seriously can’t stop reading this post. A) Crushed to hear Villaware doesn’t make waffle irons any more. I got one as a birthday present maybe 15 years ago (rectangle / two-square Belgian) and it’s the best. I love that it chirps to let you know their ready. I always thought I’d eventually upgrade from my two-square to a four-square. B) What do we think about using frozen hash browns for this recipe? Because I’m laaaaaaazy…

  • Ginger Wroot

    It’s after midnight right now, but I’m seriously tempted to drive to the grocery in my pj’s, buy some russets, smoked salmon, and cream chesse, and come back and fire up the waffle iron. I guess I’ll wait until tomorrow, but I’ll be dreaming about these tonight!

  • Mary Frances

    Wow!! This looks like such a delicious, hearty breakfast. I love the pesto!

  • heather

    this looks unbelievable….thanks for all of your inspiration.

  • Ashlyn @ Pedantic Foodie

    OH MY GOSH!! HASH BROWN WAFFLES?!? I think I need to go home immediately and make these!

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  • Lori

    These look amazing! I love the eggs on top and the pesto idea. Going on next week’s menu :)

  • Jenn G

    Seriously genius. We made these last night! My toppings of choice were a scrambled egg, cheese, pico, and avocado!

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  • Jennifer C.

    I’m curious about the frozen shredded potato option too! I keep them on hand to use in casseroles or soup, and I’ll bet they’d work great for this. Thaw them first, maybe?

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  • Carrie

    I was so pleased with how my waffles turned out. Since my fried eggs leave much to be desired I made poached but it seemed to compliment the waffles very well. They were so crispy and the slight hint of spice was a delight. I used a spicy Mexican cheese as well. I can’t wait to make these again after this test run.

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