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Hash Brown Waffles

Hash Brown Waffles
Amy Neunsinger / Kitchen Matters by Pamela Salzman
Cook Time:
10 mins
Prep Time:
15 mins
2 waffles

Chef notes

I have put many unlikely foods in a waffle iron, but this is my family's favorite. What's great about these potato-based waffles is that you can customize each one.

Technique tip: These can be made the night before and reheated in the toaster oven.

Swap option: This is a great basic recipe, but the optional add-ins make these waffles extra-special. Hash brown waffles also make a terrific dinner side with eggs, crispy chicken, or a fresh green salad on top.

Special equipment: Waffle iron.


  • 2 large eggs, beaten
  • 2 tablespoons unsalted butter or ghee, melted, or unrefined extra-virgin olive oil, plus more for greasing the waffle iron
  • 1/2 teaspoon sea salt Freshly ground black pepper
  • 1/8 teaspoon paprika
  • 1 pound Yukon gold potatoes, unpeeled
Add-ins (up to 2 tablespoons of each)
  • Onion, minced
  • Bell pepper, finely diced
  • Cheddar or Monterey Jack cheese, shredded
  • Chives or herbs, chopped
  • 1 pinch cayenne pepper
  • Bacon, cooked and chopped



Preheat a waffle iron to high heat. Preheat your oven to 300°F.


In a medium-size bowl, mix together the eggs, melted butter, salt, pepper and paprika.


Grate the potatoes in a food processor fitted with a shredding disk or with a box grater. Squeeze any excess moisture out of the potatoes with a clean kitchen towel. Add the potatoes to the egg mixture as well as any additional desired add-ins.


Brush the preheated waffle iron with butter, ghee or oil. Spread half the batter on the waffle iron and close. Remove the waffle when it is golden brown and crispy on the outside and tender on the inside. The amount of time will vary depending on your iron.


Keep the waffles warm in a 300°F oven on a cooling rack set on a rimmed baking sheet. If not eating immediately, allow waffles to cool completely and store in an airtight container in the refrigerator.