With just three simple ingredients, these Waffle Iron Hash Browns are easy to make and super yummy for breakfast.
These are super crispy and browned on the outside, with just a bit of soft potato goodness on the inside. And, they take all the guesswork out of making them on the stove.
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Less oil and easy
One other thing I really like about these hash browns is that they use a lot less oil than cooking them in a skillet. Just 2 tablespoons for all those potatoes.
And they still come out super crispy and browned. Win!
great for breakfast or brunch
Try them on a breakfast sandwich with English Muffins, eggs, and cheese.
They’re perfect for eating as a simple side dish with scrambled eggs. Your family will love these, and you’ll love how easy they are.
Or, have your kids make them for you for Mother’s Day!
I mean, who wouldn’t want these for breakfast in bed?!
Waffle Iron Hash Browns Recipe Notes:
Microwaving the potatoes to defrost them is such a time saver! Keep in mind that microwave power varies. My microwave is pretty powerful, so it doesn’t take long to defrost the potatoes. Keep an eye on the potatoes as they defrost so you can get a good idea of how long they take.
Unlike my microwave, my waffle maker is old. So I imagine most people have a newer fancier waffle maker than I have. Cook according to the directions on your machine.
And, take the hash browns out when they are nice and golden brown and crispy!
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Waffle Iron Hash Browns
Waffle Iron Hash Browns
- 3 cups frozen hash browns
- 2 tablespoons oil
- ½ teaspoon salt
- Defrost frozen hash browns in the microwave, about 2-4 minutes on full power. Microwave power varies, so check the hash browns as you defrost them.
- Once defrosted, stir oil and salt into the potatoes.
- Preheat waffle iron. Brush griddle of waffle iron with oil. Once waffle iron is hot & ready, place the potatoes on the griddle of the waffle maker and smooth out so they are flat. Close lid of waffle maker and press down on the lid. Following the manufacturer’s directions on your waffle maker, cook the hash browns until golden brown and crispy, about 10-14 minutes.
- Open waffle maker and carefully remove the waffle iron hash browns.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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I’m a pancake girl, not a waffle girl but I am a crispy hash brown girl through and through! I love that I can be cooking these in my under used waffle iron while my eggs are a cooking!
This is right up my alley! These hash browns are so crunchy and perfectly crispy, definitely giving this one a try. Thanks for sharing that the old waffle maker does the trick, mine is pretty old too!
The favorite part of breakfast for me is the crispy hash brown potatoes. This is a great way to get both sides crispy, I have to try this!
I thought I had the world’s oldest waffle iron! I would get ALL the wife points if I made these. Printing the recipe now.
Do you think this would this work with fresh potatoes as well? Or is it best with frozen?
Jill, I think this would totally work for fresh potatoes as well. I haven’t tried it, so I can’t guarantee it. But it’s one of the things we keep meaning to try. If you try it, let me know how it goes. I would definitely still pre-cook the potatoes a bit in the microwave (just like we say to do with thawing the frozen ones). With fresh potatoes, I find that they will burn on the outside before the cook all the way through for things like these has hbrowns.
Mine fell apart when I opened my waffle iron
Sophie, two things will contribute to this. The brand of hashbrowns that you used, and if you didn’t leave them in the waffle iron long enough. I have found that Ore-Ida works well. And, even if they fell apart, I bet they were still delicious.