Name: Hash Brown Waffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: cooking spray; 1 pound yellow potatoes, shredded; 2 tablespoons vegetable oil; 1 clove garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon smoked paprika; 2 large eggs, lightly beaten

Cook Time: 10 minutes

Ingredients

1 pound yellow potatoes, shredded
2 tablespoons vegetable oil
1 clove garlic, minced
teaspoon salt
teaspoon ground black pepper
teaspoon smoked paprika
2 large eggs, lightly beaten
Cooking spray

Directions

Step 1: Preheat the waffle iron according to the manufacturers instructions. Lightly grease it with cooking spray.

Step 2: Place the shredded potatoes in a medium bowl. Add enough cold water to cover the potatoes and let them soak for 2 to 3 minutes. Drain and rinse the potatoes to remove excess starch.

Step 3: Squeeze out any excess water from the potatoes. You can do this by hand or by rolling the potatoes in a clean kitchen towel and twisting the towel to wring out the moisture.

Step 4: In a large bowl, toss the potatoes with vegetable oil, minced garlic, salt, black pepper, and smoked paprika until they are evenly coated.

Step 5: Stir the beaten eggs into the potato mixture until fully incorporated.

Step 6: Spoon half of the potato mixture into the preheated waffle iron. Close the waffle iron and cook for 5 to 8 minutes, or until the potatoes are tender and golden brown.

Step 7: Repeat the process with the remaining potato mixture to make the second batch.

Cook's Note

This recipe is designed for a large Belgian waffle maker, but you can use any type of waffle maker. I usually set the waffle iron up on my stove and turn on the vent fan to capture the steam. If youre in a rush, you can use frozen shredded potatoes and skip Step 2. Feel free to add vegetables like diced onions or peppers, or even ham to the potato mixture. Just keep in mind that cheese tends to burn before the potatoes are fully cooked.

Nutrition Facts (per serving)

Calories: 372
Fat: 19g (24% DV)
Saturated Fat: 4g (19% DV)
Cholesterol: 186mg (62% DV)
Sodium: 669mg (29% DV)
Carbohydrates: 41g (15% DV)
Dietary Fiber: 5g (19% DV)
Sugars: 2g
Protein: 11g (22% DV)
Vitamin C: 45mg (50% DV)
Calcium: 62mg (5% DV)
Iron: 3mg (16% DV)
Potassium: 1040mg (22% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Christine Collins

10/06/2025 02:52:57 PM

Review Rewritten: It's a snowy day and I decided to make use of the frozen shredded potatoes in my freezer. After letting them thaw a bit, I added some caramelized diced onions. The first attempt at making the hash browns, following a waffle-like technique, ended in a mushy pile. Lesson learned - spreading out the potatoes thinly is key. Once I corrected that, they turned out crispy and delicious. Next time, I'll use more onions and a tad more garlic salt for extra flavor. Despite the initial hiccup, it was a positive experience. Will definitely make this again. Thank you!

Angela Flores

10/06/2025 09:36:27 PM

I must say, I absolutely adore this technique much more than laboring over a hot stove while frying up oily potato pancakes! I decided to incorporate some grated onion into the mixture, letting it soak alongside the potatoes, and then used my salad spinner to remove excess moisture. Huge thanks for sharing, Janel! I will definitely be making this again!

Joshua Jackson

10/10/2025 03:05:51 AM

I absolutely love these waffles! I used hash browns that required re-hydration with hot water. After re-hydrating them in the carton and draining out any extra water, I followed the recipe. I had to cook them a bit longer in my waffle iron to achieve that perfect crispiness, but it was so worth it! I've experimented by adding chopped ham with grated cheddar cheese and also tried them with chopped cooked bacon. I like to serve them with sour cream. These waffles have now become a regular staple for my breakfast routine.

Kevin Martinez

10/08/2025 12:18:13 PM

Wonderful recipe! I omitted the eggs and cooked the patties on a griddle. It turned out to be the best I've ever made. Thank you!

Anna White

10/10/2025 10:45:53 AM

Avoid using whole potatoes that you shred yourself! I had trouble getting the shredded potatoes to hold together. While some people have had success with frozen hash browns, my attempts with fresh shredded potatoes were a messy disaster. I tried three different methods, soaking the potatoes as per the recipe, skipping the soaking process, and even using cooking spray on my non-stick waffle iron. None of these techniques worked - the shredded potatoes refused to stick together and only stuck to the waffle iron. In the end, I managed to cook the potatoes, but it was a frustrating and messy experience. I'll be sticking to tater tot waffles from now on, as they have been much more successful for me.

Debra Gomez

10/08/2025 10:42:08 PM

I followed the recommendations of others and included onion, chives, and garlic in the batter. I used two waffles to create a delicious ham and cheese breakfast sandwich, accompanied by ranch dressing, and it was outstanding! For the next batch, I plan to mix in some stuffing with the potatoes and drizzle turkey gravy on top, with cranberries on the side. I'm also considering sausage gravy as a tasty alternative topping. These waffles have quickly become a beloved choice for our family!

Gary Miller

10/08/2025 02:08:22 AM

I added sweet onion, roasted corn, and leftover chuck eye steak to my waffle mix. It didn't turn out as whole like a traditional waffle, so I'll add more egg next time. The flavors were fantastic!

Patricia Scott

10/10/2025 01:07:43 AM

Awesome! Next time, I would add more seasoning, but these were incredibly easy and tasty! I cooked them in our mini waffle maker, and they turned out just as delicious!