Two titans of the brunch world unite to create a crispy, savory hybrid that’s perfect for breakfast, lunch, and more!
Hash browns and waffles are my favorite breakfast foods. But the thing is, I don’t typically eat them for breakfast. I’ll often have hash browns and eggs for dinner—and I almost always order chicken and waffles when I eat lunch at a restaurant. I never dreamed of combining the two until I came across this recipe for hash brown waffles. Consider my mind blown wide open.
First off, this dish is super easy to make. It takes less than an hour, including the time for shredding the potatoes. Then, these waffles turn out far crispier than any batter waffles I’ve ever made. And the fluffy insides deliver tons of savory, earthy, garlicky flavors that really satisfy.
Best of all, leftover waffles make a versatile base for all kinds of meals! I’ve spread one with avocado and topped it with a fried egg for a quick lunch. And my gluten-free niece loves them as an alternative to bread for sandwiches, especially grilled cheese. They’re also fun to dip into soups and stews. Plus, you can add shredded cheese, chopped herbs, or diced veggies to customize the flavor and texture of your waffles. I may never make regular old waffles again!
Tips for golden, crispy hash brown waffles
The secret to truly crispy hash brown waffles starts before you even turn on the waffle iron. First, squeeze as much moisture as possible from your shredded potatoes—excess water is the enemy of crispness. Use a clean kitchen towel or cheesecloth to wring them dry. Then, preheat your waffle iron thoroughly and lightly grease it with oil or butter to prevent sticking. Next, spread the potato mixture evenly, but don’t overfill—the waffles need room to crisp up on all sides. Finally, let them cook undisturbed until the exterior is deep golden brown and the edges are crisp, which may take longer than a traditional batter waffle. Resist the urge to open the iron too soon! Your patience will pay off with a crunchy outside and tender interior.
How do I store leftovers?
Let any leftover waffles cool completely, then store them in an airtight container or bag in the fridge for up to 5 days. You can also freeze them for up to 4 months. Reheat directly from the fridge or freezer in a toaster oven or regular oven at 350°F—refrigerated waffles for 5-10 minutes, frozen for 10-15 minutes. I’d avoid the microwave if you want crispy results.
Serving suggestions
Serve these hash brown waffles with this Soft Scrambled Eggs Recipe and this recipe for Bacon In Oven 425 on a leisurely weekend morning. Or pair them with a Coffee Milkshake for a quick breakfast on the go. Or make them part of a full-on brunch spread alongside crowd-pleasers like this Easy Low-Carb Keto Breakfast Casserole With Sausage, a Croissant Breakfast Bake, Egg Bites With Cottage Cheese, a Spinach Pie, and this gorgeous Sugar Cookie Fruit Pizza.
Recipe
Ingredients
- 1 pound shredded potatoes rinsed and drained of excess water
- 2 tablespoons vegetable oil plus more for greasing the waffle iron
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 eggs at room temperature
Instructions
- Preheat the waffle iron and lightly grease it with vegetable oil using either a pastry brush or a folded paper towel.
- In a medium bowl, thoroughly mix together the shredded potatoes, vegetable oil, minced garlic, kosher salt, black pepper, and eggs.
- Once the waffle iron is hot, spread half of the potato mixture onto the iron, creating an even layer. Close firmly.
- Cook until the hash browns have turned golden brown and crispy, about 12-15 minutes.
- Carefully open the waffle iron and use a heatproof spatula to gently loosen the edges of the hash brown waffle. Work the spatula underneath to lift the waffle out in one piece and transfer it to a plate.
- Lightly regrease the iron if necessary, then spread the remaining half of the potato mixture onto the iron in an even layer. Close firmly and cook until brown and crispy, another 12-15 minutes.
- Remove second waffle as you did the first. If you're working in batches, you can keep waffles warm under loosely tented foil in a low oven.
- Serve warm.
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