Crispy Hash Brown Waffles Recipe
Crispy Hash Brown Waffles combine the golden crunch of traditional hash browns with the convenient, fun shape of waffles. This easy recipe uses shredded russet potatoes, finely grated onion, and simple seasonings to create a savory dish that’s crispy on the outside and tender on the inside. Perfect for breakfast, brunch, or a unique side, these waffles cook quickly in a waffle iron, resulting in a delightful texture and flavor. Customize with optional spices to suit your taste and enjoy fresh off the iron for the best crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-6 waffles depending on waffle iron size 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potato Mixture
- 2 large Russet Potatoes
- 1/4 medium Yellow Onion
- 2 tablespoons All-Purpose Flour
- 1 large Egg
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
For Cooking
- Vegetable Oil (for greasing the waffle iron)
Optional Seasonings
- Paprika (to taste)
- Cayenne Pepper (to taste)
- Dried Thyme or Rosemary (to taste)
Instructions
- Prepare the Potatoes: Wash and peel the russet potatoes. Using a box grater or food processor with a grating attachment, shred the potatoes to a medium shred consistency for even cooking.
- Remove Excess Moisture: Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to extract as much moisture as possible to ensure crispiness; repeat with a fresh towel if needed.
- Grate the Onion: Peel and finely grate the yellow onion using the same grater or processor, ensuring even distribution and cooking within the waffle batter.
- Combine Ingredients: In a large mixing bowl, mix the squeezed potatoes, grated onion, flour, egg, salt, black pepper, and garlic powder thoroughly until well combined with no flour clumps.
- Preheat Waffle Iron: Heat your waffle iron according to manufacturer instructions and lightly grease the grids with vegetable oil to prevent sticking.
- Cook the Waffles: Scoop about 1/2 cup of the potato mixture onto the hot waffle iron, spreading evenly but not overfilling, then close the lid and cook for 5-7 minutes until golden brown and crispy.
- Waffle Iron Magic: Avoid opening the iron too soon to prevent sticking; cook until the waffles are fully set and browned.
- Achieve Peak Crispiness: Remove waffles carefully with a fork or tongs and place on a wire rack to keep them crisp instead of stacking them.
- Repeat and Serve: Continue cooking remaining mixture and serve waffles immediately while hot and crispy with desired toppings and sides.
Notes
- Removing excess moisture from potatoes is crucial for crispy texture; skipping this step may result in soggy waffles.
- Feel free to add paprika, cayenne, or dried herbs for personalized flavors.
- Use a non-stick or well-seasoned waffle iron for best results; greasing before each batch helps avoid sticking.
- Serve immediately for optimal crispiness as waffles can become soggy if left stacked or refrigerated.
- Leftover waffles can be reheated in a toaster or oven to restore crispiness.
Keywords: hash brown waffles, crispy potato waffles, breakfast waffles, savory waffles, russet potato recipe
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