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Hashbrown Waffles

Crispy golden hashbrown waffles served on a blue ceramic plate, garnished with fresh parsley.
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These crispy, golden Hashbrown Waffles are made with shredded potatoes, cheese, and egg for the perfect brunch or side dish. Easy to make, freezer-friendly, and totally customizable.

Ingredients

Scale
  • 300 g potatoes (peeled or unpeeled)
  • 1 small onion, finely grated
  • 1 medium egg
  • 40 g grated cheese (cheddar or mild)
  • 1 tsp garlic powder (optional)
  • 1/4 tsp black pepper
  • Salt, to taste
  • Oil for greasing the waffle maker

Instructions

  1. Grate the potatoes and onion into a bowl. Add 1/2 tsp salt and let sit for 10 minutes to draw out moisture.
  2. Squeeze out excess liquid from the potato mixture using your hands or a sieve.
  3. In a separate bowl, beat the egg and mix in the garlic powder, pepper, salt, and cheese.
  4. Add the squeezed potato-onion mix to the egg mixture and stir well.
  5. Preheat the waffle maker and brush with oil.
  6. Spoon in one-third of the mixture, spread evenly, and close the lid.
  7. Cook for 8–10 minutes, or until golden brown and crispy.
  8. Remove and keep warm. Repeat with the remaining mixture, re-oiling the waffle maker between batches.

Notes

  • Use floury potatoes like Russet, Maris Piper, or King Edward for best results.
  • Do not skip squeezing moisture from the potatoes—it ensures crispiness.
  • Don’t open the waffle iron too early; wait until steam reduces.
  • Reheat leftovers in a toaster or air fryer, not microwave, to retain crispiness.
  • Freeze for up to 1 month; refrigerate for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/hashbrown-waffles-recipe-2025/