Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ¼ teaspoon paprika (optional, for extra flavor)
- ¼ cup shredded cheddar cheese (optional, for cheesy hash browns)
- 1 tablespoon vegetable oil or non-stick spray (for greasing the waffle iron)
Instructions
- Prepare the Potatoes – Grate the potatoes using a box grater or food processor. Transfer them to a clean kitchen towel and squeeze out as much excess moisture as possible.
- Season the Potatoes – In a large bowl, combine the grated potatoes, melted butter, salt, black pepper, garlic powder, onion powder, and paprika. Mix well. If using cheese, fold it in at this stage.
- Preheat the Waffle Iron – Set your waffle maker to medium-high heat and lightly grease it with vegetable oil or non-stick spray.
- Cook the Hash Browns – Evenly spread the potato mixture over the waffle iron (about ½ to ¾ cup per waffle, depending on the size of your waffle maker). Close the lid and press down gently.
- Crisp to Perfection – Cook for 5-7 minutes or until the hash browns are golden brown and crispy. If needed, cook a little longer for extra crunch.
- Serve & Enjoy – Carefully remove the hash browns from the waffle maker and serve hot with your favorite toppings like sour cream, ketchup, or a fried egg!
Notes
- Variations: Add diced cooked bacon, green onions, or hot sauce for extra flavor.
- Storage: Leftover hash browns can be stored in an airtight container in the fridge for up to 3 days. Reheat in the waffle iron or oven to retain crispiness.
- Make It Healthier: Swap russet potatoes for sweet potatoes for a slightly sweeter, nutrient-packed version!
- Prep Time: 10 minutes
- Cook Time: 7 minutes per batch
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: ~180 kcal
- Fat: ~8g
- Carbohydrates: ~24g
- Protein: ~3g