Waffled and Loaded Hash Browns

Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.
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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: about 6 servings
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2 small all-purpose potatoes

2 tablespoons unsalted butter, melted, plus more, for the waffle iron

1 tablespoon chopped fresh chives, plus more, for serving

Kosher salt and freshly ground black pepper

Sour cream, shredded Cheddar, chopped tomato and chopped pickled jalapeno, for serving


Special equipment:
waffle iron (preferably for thin waffles)
  1. Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F.
  2. Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.
  3. Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
  4. Lightly brush the top and bottom of the waffle iron with melted butter. Put 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.
  5. Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno. 

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