All-purpose potatoes are the key to the delicious, crunchy crust on these quick hash browns. If your waffle iron makes thick waffles, it’ll take a bit longer to get them golden and crisp.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | About 6 servings |
Ingredients
- 2 small all-purpose potatoes
- 2 tablespoons unsalted butter, melted, plus more for brushing the waffle iron
- 1 tablespoon chopped fresh chives, plus more for garnish
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Smoked salmon, for serving
- Sour cream, for serving
Instructions
- Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve.
- Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper.
- Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 95 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 174 mg |
| Serving Size | 1 of 6 servings |
| Calories | 95 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 174 mg |
Reviews
Wonder if this would work with frozen Ore-Ida Hash browns?? I’d thaw first, between paper towels, then squeeze as much moisture out of them as possible & season with salt, pepper & onion powder & make ’em THIN & CRISPY!! I’ve gotta try this!!!
Uneven cooking and not a time saver at all. Will stick with cast-iron skillet..
I want to believe, but the total experience including cleanup just isn’t worth it. I have a Belgian style iron, so I did get a lot of crunchy edges but it took a long time to cook each batch. I should have either started cooking the first batch when I put the bacon in the oven or par cooked the potatoes. And of course, I still had to clean the iron which is always a pain.
These came out pretty good. my first batch was really crispy. the 2nd batch, I added a bit more potatoes and they were much better. I used about 1/2 tablespoon of bacon grease and no butter (had cooked bacon this AM). served with scrambled eggs and bacon–we skipped the toast. I like this method because my hashbrowns don’t seem to get that crispiness to them.
My daughter made these today. Delicious! She added a touch of onion powder because she doesn’t like chives, spread the potatoes thinly in the waffle iron and cooked till lovely golden brown. Outside was really crisp and the insides were soft but not mushy. Terrific.
I would have boiled the spuds to partially cook them first. But, still a very excellent idea. Golden brown and crispy.
Ehh….I think the “creator” of this recipe should have sobered up first before submitting. Very under seasoned, waffle iron provides uneven cooking at best. Maybe if it is very hot outside and someone has a craving, but it’s MUCH easier and better results to use a skillet.