Ina Garten Waffle Iron Hash Browns

Ina Garten waffle iron hash browns skip the skillet entirely, because a hot waffle iron presses the potatoes crispy on both sides at once. Six simple ingredients and a quick grate are all you need for this easy breakfast idea that feeds the whole family.

The key is squeezing every drop of moisture from the grated potatoes and onion in a kitchen towel. Wet potatoes steam instead of crisping, so roll that towel tight and wring it until nothing drips.

Source: Modern Comfort Food (2020)

Ina Garten Waffle Iron Hash Browns

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

235

kcal

Grated russet potatoes with onion pressed in a waffle iron until golden and crunchy on the outside, tender and fluffy inside.

Ingredients

• 1 1/2 pounds russet (baking) potatoes, peeled (2 large)
  

• 1 medium yellow onion
  

• 2 tablespoons melted butter, plus extra for the waffle iron
  

• 1 extra-large egg, lightly beaten
  

• 1 tablespoon all-purpose flour
  

• Kosher salt and freshly ground black pepper

Directions

• Preheat the oven and waffle iron: Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat.
• Grate and squeeze the potatoes: Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl.
• Add the onion and mix: Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and mix with a fork.
• Cook in the waffle iron: When the waffle iron is hot, brush both sides generously with melted butter. Place a generous 1/3 cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy.
• Keep warm and serve: Transfer the potatoes, browner side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch. Repeat with the remaining mixture to make 8 hash browns. Transfer to a platter, sprinkle with salt, and serve hot.

Tools for this recipe

• Oster Belgian waffle maker, Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Use a Regular Waffle Iron Instead of Belgian?

A regular waffle iron works fine and actually makes the hash browns a little thinner and crispier. The Belgian model produces thicker, more tender hash browns with deeper pockets. Both types give you that golden waffle pattern, so use whichever you have on hand.

How Do I Store Leftover Waffle Iron Hash Browns?

Let the hash browns cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or toaster oven at 350 degrees for about 5 minutes to get the crispiness back. The microwave will make them soft, so skip it if you want that crunch.

Can I Prep the Potato Mixture Ahead of Time?

Grated potatoes turn brown quickly once exposed to air, so the mixture does not hold well overnight. You can peel and soak whole potatoes in cold water the night before, then grate and squeeze them right before cooking. The grating and mixing takes about 10 minutes, so this is already a fast recipe.

What Potatoes Work Best for This Recipe?

Russet potatoes are the best choice because their high starch content gives you the crispiest result. Yukon Golds have more moisture and less starch, so they will not crisp up the same way. Stick with russets for that golden, crunchy exterior.

Why Are My Hash Browns Sticking to the Waffle Iron?

The most common cause is not using enough butter on the iron. Brush both the top and bottom plates generously before each batch. Also make sure the iron is fully preheated before adding the potato mixture, since a cold surface will grab and stick.