I have to say, nothing cuts to the core of me like a crispy potato. And these suckers, are crisp-pay. I have tried making hash browns all sorts of ways, but this is the first one to actually land itself on the blog. I’ve pretty much failed at every other attempt that I’ve made to get hash browns to come out this crispy. I had no idea that the secret was to use a waffle iron!
How to Make Waffle Iron Hash Browns:
-Frozen hash browns from the grocery store is a huge time-saver. (But you can use regular too, see below!) -Make sure the waffle iron is well-coated with nonstick cooking spray. Before closing the lid, give the top of the potatoes a little spray. -Add in some finely diced onions and lots of shredded cheddar cheese. -Don’t worry about keep the potatoes together, they are meant to fall apart. This just means that every single individual piece of grated potato is super crispy and flavorful. -Don’t be afraid to load up the waffle iron. The potatoes and onions decrease in size as they cook so you end up with less volume than what you start with. -Open the lid to check on the potatoes as often as you want, then use a fork to remove them once they are as crisp as you want them to be!
Using a Fresh Potatoes Instead of Frozen:
Fresh russet potatoes can also be used instead of frozen. For ultimate crispy results, shred the potatoes and soak them in water for 30 minutes (or longer). Use a colander to drain them and pat them completely dry.
What else can I make in the waffle iron?
Waffle Iron Omelettes 3-Ingredient Banana Blueberry Waffles Waffle Iron Grilled Cheese
More Breakfast Favorites
Mexican Egg Scramble Crispy Breakfast Potatoes French Toast Sausage Roll-ups Crispy Hash and Eggs Breakfast Skillet
