Description
Golden, crispy shredded potatoes cooked in a waffle maker for the perfect crunchy outside and tender inside. An easy breakfast favorite made with simple pantry ingredients.
Ingredients
Scale
- 4 medium russet potatoes (about 900 grams), peeled and shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the waffle maker until fully heated.
- In a large bowl, combine the shredded potatoes, olive oil, salt, black pepper, garlic powder, and onion powder. Toss until evenly coated.
- Lightly brush the waffle plates with olive oil to prevent sticking.
- Place a generous handful of seasoned potatoes in the center of the waffle maker and spread slightly to cover the grid without overfilling.
- Close the lid and cook for 8 to 10 minutes, or until deeply golden brown and crispy.
- Carefully remove the hash browns and let them rest for 1 minute to firm up.
- Serve warm and enjoy.
Notes
- Squeeze out as much moisture as possible from the shredded potatoes for maximum crispiness.
- Avoid opening the waffle maker too early to prevent sticking.
- Reheat leftovers in a toaster or oven to restore crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: wafflemaker hash browns, crispy hash browns, waffle iron potatoes, breakfast potatoes, shredded potato waffles