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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    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.
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    Everyday Celebrations