Waffle Iron Hash Browns Recipe (2024)

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Hash Browns

A crunchy outside and silky smooth inside, all without having to fuss over a pan.

Daniel Shumski

Daniel Shumski is a writer, editor, and recipe developer. He has written four cookbooks, including Will it Waffle?, and has written for the Los Angeles Times and The Washington Post.

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Updated April 05, 2022

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Why It Works

Squeezing the liquid from the potatoes helps them crisp up quickly.
The waffle iron cooks the hash browns on both sides simultaneously.
The direct high heat of the waffle iron crisps up the outside while leaving the inside silky smooth.

Serious Eats is no stranger to what's become a mission in my life:breaking down the waffle iron's sad and unfair labelas a unitasker. And the Internet is no stranger to waffled hash browns. There's theTater Tots version, of course, andSmitten Kitchenhas done potato latkes (close cousins to hash browns) in thewaffle iron.

Using the waffle iron to make hash browns means you get a beautiful crunch on both sides, with a silky smooth potato interior. And you get all of this without having to flip the potatoes or fuss over them in the pan.

You may never make hash browns any other way again.

In my book, I include a recipe for hash browns with rosemary, but the version I present here is stripped to its bare essentials—just potatoes, salt, and pepper.

Yes, as waffle-iron recipes go, this is not the most complex. But I'm starting with the basics, because that's the best way to show that the waffle iron is for more than just waffle batter.

There are a handful of considerations when making hash browns in the waffle iron. One of the samecritical techniques for making stovetop hash brownsapplies here: squeezing the moisture from the potatoes. Potatoes that aren't squeezed will be too wet to crisp up satisfactorily. (You can reserve the liquid from the potatoes and add some of it in place of water to bread dough; the potato starch will make the bread softer and moister.)

One other consideration is that the cooking time will depend on how finely your potatoes are shredded and the temperature of your waffle iron. Some waffle irons have temperature controls and some do not. Don't rely solely on the suggested cooking times in the recipe here—they're just approximations. You'll need to peek inside and remove the hash browns whenever they're golden brown and cooked through, whether that's a few minutes before or after my suggested times.

Once you've mastered this basic recipe, try playing with flavorings, like shredded onion, spices (smoked paprika would be good), and herbs like the rosemary I mentioned above.

October 2014

Recipe Details

Waffle Iron Hash Browns Recipe

Prep10 mins

Cook40 mins

Active10 mins

Total50 mins

Ingredients

2 russet (baking) potatoes, about 10 ounces each, peeled and shredded
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter

Directions

Preheat waffle iron. If it has temperature controls, set it to medium.
Squeeze shredded potato with a towel until it’s as dry as possible.
In a mixing bowl, combine shredded potato, salt, and pepper.
Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter.
Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot).
Continue cooking potatoes for 5 minutes longer, then begin checking them: They are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods.

Special Equipment

Waffle iron

Notes

The liquid squeezed from the potatoes can be reserved and used in place of water in bread dough to yield a softer, moister loaf. The times given are approximations: The actual cooking time will depend on the specific waffle iron you have, and the size of the grated potato shreds. Be sure to peek inside the waffle iron and remove the hash browns whenever they're browned outside and fully cooked within, regardless of whether that takes more or less time than the recipe states.

Hash Browns
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Nutrition Facts (per serving)
155	Calories
2g	Fat
31g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	155
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	6%
Cholesterol 5mg	2%
Sodium 177mg	8%
Total Carbohydrate 31g	11%
Dietary Fiber 3g	12%
Total Sugars 2g
Protein 4g
Vitamin C 12mg	59%
Calcium 28mg	2%
Iron 2mg	9%
Potassium 785mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

What is the trick to cooking hash browns? ›

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer.

What makes hash browns unhealthy? ›

The problem with prepared hash brown patties is that, typically, they are deep-fried in vegetable oil. This tips the scale to the side of not-so-healthy because of high fat content. Also of note: If you're eating a low-carb diet, be aware that 60 to 70 percent of a potato is starch, a type of carbohydrate.

Tell Me More ›

Why don t my hash browns get crispy? ›

Quickly rinse to get any residual starch off, then pat the potatoes down with a towel. You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible.

Get More Info Here ›

What's the best way to cook frozen hash browns? ›

To make crispy hash browns from frozen, heat a non-stick skillet over medium heat and add a tablespoon of oil or butter. Place the frozen hash browns in an even layer and cook for 3-4 minutes on each side, flipping occasionally, until they are golden brown and crispy. Season with salt and pepper to taste.

Know More ›

What will prevent the hash browns from becoming crispy? ›

The potatoes will not brown until the excess moisture has cooked off, so that's why it's really important to get rid of as much water as possible before cooking. This is absolutely essential for crispy potatoes.

Keep Reading ›

How to keep hash browns from getting mushy? ›

You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible. All the water will just create steam and as any additional starch is released from the potato it's going to get gummy, just not as gummy as before. So get them dry!