Waffle Hash Browns – This “set and forget” trick makes hash browns easy as can be! We love these for big breakfasts, awesome brunches, or delicious dinners!
You know what makes me smile when I’m on social media? Food holidays! It’s always fun to see things like National Chocolate Chip Cookie Day, or Watermelon Day pop up in my feed. Well, for National Waffle Day, Sprouts invited me and a few other bloggers to share a bunch of NON-waffle ideas to make in your waffle iron.
Turns out, you can make a LOT of things in a waffle iron. From cookies, to frittatas, to pizza, and more! For my contribution, I made these waffle hash browns. They’re crispy, crunchy, salty, savory, delicious!
Once they’re cooked, you can enjoy them plain, or top them with something amazing for a killer breakfast stack. A few suggestions to get your wheels turning…
- Poached, scrambled, or fried eggs
- Bacon, sausage, ham, or Canadian bacon
- Sautéed spinach or greens (Sprouts has some great blends!)
- BLT (bacon, lettuce, and tomato)
- Smoked Salmon
- Sliced Avocado
- Roasted Veggies
- Caramelized Onions
- A little Sriracha, hot sauce, or even ketchup
- Chives, fresh dill, or a little cilantro
- Sautéed peppers and onions
NOTES ON THE RECIPE:
- Can I use frozen hash browns? Yes! I love the Sprouts brand ones since they’re simply 100% organic potatoes (no additives, added sugar, or even salt!). I do find it works best to thaw them at least partially ahead of time. If you try to put them in frozen, there will still be a lot of water (and ice crystals) that will expand in the waffle iron, and it may not crisp up or cook evenly. If you thaw the potatoes first a little, you should be in good shape.
- Any tips for avoiding sticking? Yes! You will be stirring some butter, ghee, or oil into your potatoes, but you’ll have the best results if you also lightly grease your waffle iron. You can do this with cooking spray (Sprouts carries a coconut oil spray I like), or with a pastry brush and a little bit of oil. I like that a brush can easily get into all the nooks and crannies of the waffle iron. Lastly, go slowly when removing your waffle from the waffle iron. I found I could work a little at a time to get it out without ripping it or ruining it.
- Can I use sweet potatoes? I wish I could tell you yes. I’ve tried it four different times and never had a rousing success. The sweet potatoes behave much differently and cook differently on the waffle iron. They’re more prone to sticking and scorching. Some people can make it work by adding an egg or some flour, but I don’t care for the burned egg taste that gives.
- How to change them up: try playing around with different seasoning blends! You can add some garlic and onion powder, fresh or dried dill, and a little salt and pepper for a ranch vibe, spicy or smoky seasonings for some kick, fresh herbs for some extra flavor, or some steak seasoning for some country-style flair!
- Does it matter what kind of waffle iron I use? I tried it with two different irons. This one that makes fairly thin waffles and a Belgian-style waffle iron. I preferred the texture of the Belgian style iron since it got a lot of crispness without drying out the potatoes. The thinner waffle iron did a great job getting crispy edges, but was slightly more dry (not terrible, just a tiny bit more dry). It’s your choice based on how you like your hash browns!
Other breakfast favorites…
- Mini Quiche with Hash Brown Crust
- 5 Fresh Smoothie Bowls to Make Right Now
- 7 Ways With Overnight Oats
- Blender Pumpkin Pancakes
- Banana Oatmeal Pancakes
Don’t forget to check out the other fun waffle day recipes. You’ll find some really fun (and interesting!) ones! And don’t miss their weekly circular to see specials and sales near you!
Waffle Hash Browns
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Yield: 4-5 servings
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There are so many great ways to top and season your waffle hash browns. Be sure to check out the notes section for more flavor inspiration!
Ingredients
- 1 lb. potatoes, grated (about 4 cups), or 1 lb. frozen hash browns, like Sprouts brand (partially thawed)
- 2-3 Tbsp olive oil, melted ghee, or melted butter
- salt and pepper, to taste
- nonstick spray or additional oil, for greasing
Instructions
- Grate potatoes, or partially thaw frozen hash browns.
- Place potatoes in a clean dish cloth or paper towel and squeeze to remove any extra liquid. Place in a sieve placed over a bowl (to catch extra liquid) and allow to drain for about 5-10 minutes. Squeeze any last amount of liquid out that you can.
- Preheat waffle iron.
- Toss potatoes with oil/butter and sprinkle generously with salt and any desired seasonings. Toss to coat.
- Spray or grease waffle iron and add 1/3 – 1/2 of your hash brown mixture. (It will look full, but will cook down quite a bit). Close waffle iron and cook 10-15 minutes, or until steam is no longer really escaping and the potatoes are golden.
- Working slowly and gently, use a fork to remove your hash brown waffle from the waffle iron. Repeat with remaining potatoes.
Notes
Any tips for avoiding sticking? Yes! You will be stirring some butter, ghee, or oil into your potatoes, but you’ll have the best results if you also lightly grease your waffle iron. You can do this with cooking spray (Sprouts carries a coconut oil spray I like), or with a pastry brush and a little bit of oil. I like that a brush can easily get into all the nooks and crannies of the waffle iron. And lastly, go slowly when removing your waffle from the waffle iron. Especially if you’re using a Belgian waffle iron, you’ll want to go slowly. I found I could work a little at a time to get it out without ripping it or ruining it.
Can I use sweet potatoes? I wish I could give you a straight yes. I’ve tried it four different times and never had a rousing success. The sweet potatoes behave much differently and cook differently on the waffle iron. They’re more prone to sticking and scorching. Some people can make it work by adding an egg or some flour, but I don’t care for the burned egg taste that gives.
How to change them up: try playing around with different seasoning blends! You can add some garlic and onion powder, fresh or dried dill, and a little salt and pepper for a ranch vibe, spicy or smoky seasonings for some kick, fresh herbs for some extra flavor, or some steak seasoning for some country-style flair!
COME TO MAMA!!! My kids love homemade hash browns and those look way easier (and tastier) than what I’m currently doing. Can’t wait to make them.
These look so yummy! And so easy to make too!
this is genius!!
Emily, do you have any recommendations for storing these or do they need to be eaten right after cooking? they look so yummy, and I was thinking of making some ahead of time with some dill as you suggested and then taking them to a cocktail party (pot luck) and serving them with a side of sour cream and smoked salmon.
Do you know if they would keep or get soggy?
I guess I could just do a test run but wondered what you thought.
Heather – I haven’t prepped them all that far ahead of time, but I have reheated leftovers well in the oven for a few minutes to crisp back up. I just stored mine cooked on a plate in the refrigerator covered, then reheated them on a pan before serving. I think that would work for your party, though I don’t recommend making them TOO far ahead of time. (A day or so at most for best texture). I hope that helps! Enjoy your party!