Waffle Hashbrowns

Time to Cook: 
15 min
Time to Prepare: 
25 min
Number of Servings: 
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Hashbrowns are hard to get right-often they are too soggy, or not crispy enough. Using a wafflemaker helps clear up this problem entirely, by creating two extra crispy sides (helped with a bit of cheese),  and a soft interior. One of the best things is that these cook up fairly quickly and once they are in the waffle iron, leave your hands free to make some eggs to top them with. Make these as a side with eggs and fruit salad, or even as a fun potato side dish. The kids can easily help you whip them up!

Be sure to use russet potatoes, the starch gives you a better end product.

Crispy, cheesy hashbrowns made in the most unlikely way!


4 medium sized russet potatoes

3/4 cup grated strong Cheddar cheese

3 slices of bacon, cooked and crumbled

1 green onion, chopped finely


1. Peel the potatoes, give them a rinse under cool water, and set them in a large saucepan. Cover with water and put on medium heat. Bring the potatoes to a boil and cook until they are tender crisp-about 5-7 minutes. You want them to be softened on the outside, but still be firm inside. Drain the potatoes well and let them stand for about 10 minutes until they are cooled.

2. Turn on your waffle maker and let it get hot.

3. Grate the potatoes with a box grater and put all the bits of potato in a large bowl. It will seem very starchy and gluey, but don't worry. Toss in the cheese, green onion, and bits of bacon. Give it all a really good mix and sprinkle with salt and pepper.

4. Spray non-stick spray on the waffle iron.

5. Transfer the potato mixture to the waffle iron, making sure to spread it evenly. Don't worry about mounding the mixture a little, it will cook down so you need to mound it a bit.

6. Put the lid of the waffle iron down and let the hashbrowns cook about 7-10 minutes, or until the are browned and crispy.

waffle hashbrowns

7. Carefully remove them from the waffle iron. They should just pop right out.

waffle hashbrowns