Crispy Hash Brown Waffles

I remember the first time I tried making crispy hash brown waffles at home because I wanted something hearty for breakfast yet quick to prepare so I grabbed some shredded potatoes and thought why not use my waffle maker instead of a skillet so I could get that golden crunch on every side. The result was so good that I ended up making them again the very next day and my family devoured them even faster.

Over time I have played with different toppings and seasonings because these waffles make a perfect canvas for creativity so now I love adding a dollop of sour cream with fresh chives on top which makes them irresistible. Whether it is a lazy weekend breakfast or a brunch with friends this recipe always brings a smile to the table.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Shredded potatoes – The main base that turns crispy and golden in the waffle iron.
• Eggs – They bind the potatoes together and add richness.
• Cheese – Melts into the waffles creating a delicious crust.
• Salt – Enhances the flavor of the potatoes.
• Pepper – Adds a bit of mild spice to balance the flavors.
• Sour cream – Perfect for serving, adding a creamy contrast to the crunch.
• Chives – Fresh and vibrant garnish for a pop of color and flavor.
• Tools You’ll Need
• Waffle maker – The key tool to create that crispy texture on both sides.
• Mixing bowl – To combine all the ingredients evenly.
• Spoon or spatula – Helps in mixing and scooping the mixture into the waffle iron.
• Grater – If using whole potatoes, this is essential for shredding.

Instructions

Step 1:

I start by preheating my waffle maker until it’s nice and hot because this ensures the potatoes crisp up perfectly.

Step 2:

Then I place the shredded potatoes into a clean kitchen towel and squeeze out as much water as possible since excess moisture can prevent the waffles from crisping.

Step 3:

In a mixing bowl I combine the dried potatoes with eggs cheese salt and pepper then I mix everything until well combined.

Step 4:

I scoop a portion of the mixture into the waffle maker spreading it out evenly and I close the lid letting it cook without opening it for several minutes so the crust can form.

Step 5:

Once the waffles are golden brown and crispy I carefully remove them using a spatula.

Step 6:

Finally I serve them hot with a dollop of sour cream and a sprinkle of chopped chives on top.

Tips

I sometimes add a pinch of paprika or garlic powder for extra flavor. You can also mix in diced ham or cooked bacon to make them even more filling. If you prefer a lighter version, try using sweet potatoes instead of regular ones.

Ways to Serve

These crispy hash brown waffles pair wonderfully with eggs and bacon for a full breakfast. They also make a great side dish for dinner served alongside roasted chicken or grilled veggies. For a fun twist, top them with avocado slices and a drizzle of hot sauce!

Frequently Asked Questions

Can I make crispy hash brown waffles ahead of time?

Yes, you can make them in advance and reheat them in a toaster or oven to bring back their crispiness.

Can I freeze crispy hash brown waffles?

Absolutely! Once cooled, place them in an airtight container and freeze. Reheat in the toaster for a quick meal.

Do I need to use fresh potatoes for crispy hash brown waffles?

Not necessarily, frozen shredded potatoes work just as well as long as you squeeze out the excess water.

See You in the Kitchen

I hope you give these crispy hash brown waffles a try because they are fun to make and incredibly satisfying to eat. I’d love to hear how you serve yours so share your creations with me anytime!

Happy Cooking!

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