Description
These Wafflemaker Hash Browns are a crispy, cheesy twist on traditional hash browns, made easy using a waffle iron. Combining shredded potatoes, cheddar cheese, and onions, this recipe yields golden, crispy hash browns perfect for breakfast or a savory snack.
Ingredients
Scale
Potato Mixture
- 2 cups shredded potatoes (about 2 medium russet potatoes)
- 1 cup shredded cheddar cheese
- ¼ cup chopped onions
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the waffle maker: Heat your waffle iron to its highest setting to ensure the hash browns cook evenly and get crispy.
- Mix the ingredients: In a large bowl, combine shredded potatoes, shredded cheddar cheese, chopped onions, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Prepare the waffle iron: Lightly grease the waffle iron with cooking spray or a small amount of oil to prevent sticking.
- Cook the hash browns: Scoop about ½ cup of the potato mixture into the center of the waffle iron. Spread the mixture evenly to cover the surface for uniform cooking.
- Close and cook: Close the waffle iron and cook for 5 to 7 minutes, until the hash browns turn golden brown and develop a crispy texture.
- Remove and cool: Carefully lift the cooked hash browns from the waffle iron and place on a plate. Allow them to cool slightly to firm up before serving.
- Serve: Serve hot with your choice of dipping sauces or toppings such as sour cream, ketchup, or fresh herbs for a delicious breakfast or side.
Notes
- Shredding the potatoes and squeezing out excess moisture will help achieve crispier hash browns.
- You can substitute cheddar cheese with other cheeses like mozzarella or pepper jack for different flavors.
- Make sure to grease the waffle iron thoroughly to prevent sticking.
- Leftover hash browns can be reheated in the waffle iron or oven to restore crispiness.
- Adjust cooking time based on your waffle iron’s power and hash brown thickness.
