Ina Garten Waffle Iron Hash Browns

Ina Garten’s Waffle Iron Hash Browns are made with russet potatoes, yellow onion, melted butter, egg, flour, kosher salt, and freshly ground black pepper. This easy hash brown recipe creates a crispy, delicious breakfast side dish that takes about 45 minutes to prepare and can serve up to 4 people.

This Waffle Iron Hash Browns Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 1½ pounds russet (baking) potatoes, peeled (2 large)
• 1 medium yellow onion
• 2 tablespoons melted butter, plus extra for the waffle iron
• 1 extra-large egg, lightly beaten
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper

How To Make Waffle Iron Hash Browns?

1. Preheat the oven and waffle iron: Preheat the oven to 120°C / 250°F. Preheat a Belgian or standard waffle iron on medium-high heat.
2. Grate the potatoes: Grate the potatoes using a food processor with the grating disk or a box grater. Transfer the grated potatoes to a clean kitchen towel and spread them out.
3. Squeeze out the moisture: Roll the towel up like a jelly roll and press firmly to squeeze out moisture, being careful not to break up the potatoes. Transfer the potatoes to a large mixing bowl.
4. Grate the onion: Grate the onion, spread it out on the kitchen towel, and squeeze out the moisture. Add the grated onion to the bowl with the potatoes.
5. Mix the ingredients: Add the melted butter, beaten egg, flour, 1½ teaspoons kosher salt, and ½ teaspoon black pepper to the potato mixture. Mix everything together with a fork.
6. Cook in the waffle iron: Brush both sides of the waffle iron generously with melted butter. Place about 80ml / ⅓ cup of the potato mixture onto each of the waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, or until the potatoes are browned and crispy.
7. Keep warm in the oven: Transfer the waffle hash browns to a parchment-lined sheet pan, browner side up, and keep warm in the oven for up to 30 minutes while you cook the rest.
8. Serve: Repeat with the remaining mixture to make 8 hash browns in total. Transfer to a platter, sprinkle with extra salt, and serve hot.

Recipe Tips:

• Dry the potatoes really well: Squeeze out as much water as you can from the potatoes to make sure the hash browns are crispy, not soggy.
• Grate the onion finely: A fine onion blend will mix smoothly with the potatoes and add flavor without being too strong.
• Don’t crowd the waffle iron: Spread the potatoes evenly on the waffle iron so they cook and crisp up properly.
• Use plenty of butter on the waffle iron: Brush melted butter on both sides to prevent sticking and help the hash browns cook evenly
• Keep hash browns warm in the oven: Put them in the oven to stay crispy while you finish cooking the rest.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Waffle Iron Hash Browns cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the hash browns to cool completely before freezing. Place them in a single layer on a baking sheet to freeze for 1-2 hours, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.
• Reheat: Preheat the oven to 190°C / 375°F. Place the leftover hash browns on a baking sheet and heat for 10-15 minutes until they are crispy and hot.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 222
• Total Fat: 7.4g
• Saturated Fat: 4g
• Cholesterol: 41mg
• Sodium: 156mg
• Potassium: 774mg
• Total Carbohydrate: 33.2g
• Dietary Fiber: 4.3g
• Sugars: 2.7g
• Protein: 5.8g

Try More Ina Garten Recipe:

• Ina Garten Fresh Raspberry Mini Corn Muffins
• Ina Garten Bacon Egg & Cheddar Sandwich
• Ina Garten Apple Cinnamon Dutch Baby
• Ina Garten Creamed Spinach & Eggs