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Whether for breakfast or as a side dish, these potato waffles are crisp on the outside and packed with flavor.

Crispy Hash Brown Waffles | Taste and Tell

My favorite part of the weekend is Saturday morning.  My husband doesn’t cook very much, but Saturday mornings are his morning, where he takes over in the kitchen and cooks us up a delicious feast.  It usually is quite a splurge, filled with eggs and toast and sausage and hashbrowns.  But boy, is it delicious.  Don’t hate, but the hashbrowns are usually the frozen kind.  And I’m not going to lie – I kind of like them.  Especially when he cooks them up so they are nice and crispy on the outside, and piping hot on the inside.  Serve it up with a bit of ketchup – yum, yum.

As much as I like those hashbrowns, I think I’m going to be taking over hashbrown duty from now on.  Because these Crispy Hash Brown Waffles are so easy.  And they were so good.  This is yet another recipe that I would have never thought to make in a waffle maker, but once again – it totally works.

What I love best about them is that the indented parts get nice and crispy, while the taller parts stay a bit softer.  It all works together to form the perfect hash brown.  And don’t skip out on the horseradish – it gives these some awesome flavor.  It wasn’t super strong, but I think it gave them the oomph that they needed.

I think these would be perfect as a side for breakfast, along with some eggs.  But we ate them for lunch, topped with a little bit of extra sour cream and garnished with some green onions.  Rachael Ray also said they make a great side dish for chicken or pork, as well.  She served hers up topped with applesauce, but I loved the bit of extra sour cream.

I don’t know if I’ll be able to pick a favorite waffle – these have all been so fabulous!!  The last recipe is coming Monday – it’s one you don’t want to miss!

Crispy Hash Brown Waffles
Prep time
Cook time
Total time
Whether for breakfast or as a side dish, these potato waffles are crisp on the outside and packed with flavor.
Serves: 4 servings
  • 3 potatoes, peeled and shredded
  • salt
  • ¼ cup grated red onion
  • 1 egg
  • ¼ cup sour cream
  • 1 tablespoon horseradish
  • pepper
  • 2 tablespoons melted butter
  1. Preheat the waffle iron to the highest setting.
  2. Pile the shredded potatoes on paper towels and generously salt. Place a few paper towels on top and allow the potatoes to drain.
  3. Meanwhile, combine the onion, egg, sour cream and horseradish. Season with pepper. Add in the potatoes and stir to combine.
  4. Brush the waffle maker with the melted butter. Spread the potato mixture evenly on the waffle maker. (You may have to do this more than once, depending on the size of your waffle maker.) Close the lid and cook until golden brown, about 12 minutes.

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20 Responses to Crispy Hash Brown Waffles

  1. This is SUCH a great idea. My favorite part of hash browns are the crispy browned edges so this is perfect!

    It’s ok, I love the frozen hash browns, too. Especially the ones that are in the sleeve.

  2. Wow, great idea! Pinning it, facebooking it, tweeting it.

  3. Bev Weidner says:

    Are you kidding me? I’m SO doing this.

  4. Maureen says:

    WOW! I was just thinking about hash browns last night! I may need to dust off my waffle maker for this! 🙂

  5. I have a waffle maker being delivered any day now…these look like a great breaking-it-in recipe!

  6. I have loved following along with you this week and watching as you recreated all the Rachael Ray waffle recipes! What a fun week of recipes!

  7. Jennifer | Mother Thyme says:

    I bet these are delicious! My husband would LOVE this. I definitely need to try this, so interesting!

  8. These waffles sound so different, but they must be good if they come from Rachel Ray! I’ve never tasted a Rachel Ray recipe I didn’t love! 😀

  9. I saw this idea on interest not too long ago. Love the idea. Even my hubs said that was a neat trick for homemade crispy hash browns! Yours look so cool with the varied coloring and toppings.

  10. Cassie says:

    I love the sound of these, Deborah! And what a brilliant idea…I can only eat hashbrowns if they are nice and crispy. These look perfect!

  11. Ashley says:

    Oh these are just CALLING my name!!! Look amazing!

  12. Asiya says:

    What a great idea! This week I just started using my waffle maker to make paninis after I saw your recent post. Both of my boys absolutely loved them! Will be trying these next…love getting so many different uses out of the waffle maker which until now I wasn’t using very often..Thx for sharing!

  13. Joanne says:

    If I ever eat McDonald’s ever again, it will be for the hash browns. I love them THAT much. These are so an addiction waiting to happen.

  14. teresa says:

    what a great idea! i love this, hashbrowns never looked better.

  15. Cara says:

    This reminds me of when I cooked latkes in my waffle iron. Definitely need to do that again! yum!

  16. Kristy says:

    No hatin’ here…we love the frozen waffles too. They’ve come a long way since we were kids. 😉 And I can’t wait for Monday’s recipe! I’m still leaning toward the monte christo though.

  17. Chels R. says:

    Nothing wrong with Frozen potatoes or waffles 😉 This looks great!

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