Waffled Hash Browns

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.]

Total Time:
25 min
5 min
20 min

About 6 servings

  • 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
  • Smoked salmon, for serving
  • Sour cream, for serving
  • Special equipment: a waffle iron (preferably for thin waffles)
  • 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.

Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

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