Waffle Hash Browns are a unique way to utilize your waffle iron. Load them up with eggs for the main entree the whole family will love.
When I paged through the lasted edition of Cooking Light, I saw a recipe I had to try – Waffled Hash Browns. I was amazed. Two classic comfort foods joined together!
What does that mean for this recipe? It means no shredding potatoes! All you need to do is put those puppies straight into your blender and use the pulse button.
Pulse the potatoes 3-4 times (don’t puree!) and boom- shredded potatoes!
Check out how simple it is to shred potatoes in my live clip from the show Living With Amy.
I always leave the skin on potatoes, even when I mash them. The skin of a potato is loaded with good for you nutrients and fiber so don’t put it down the drain! There are so many variations on this basic waffle hash brown recipe.
I made them as a side dish with a Greek yogurt sauce, but my kids like them with ketchup. My favorite way –> topped with a fried egg served for dinner. 😉
How To Fry An Egg
- Heat 2 tsp butter or oil in a skillet over medium-high heat.
- When the pan is hot, crack eggs, one at a time, carefully and slowly into the pan.
- IMMEDIATELY turn down the heat to low, season with a bit of salt & pepper if desired.
- Slowly cook eggs until white is set and yolks are cooked to your preference, longer for over hard eggs.
That’s it. So easy if you have the pan at the proper temperatures!
The perfect compliment to the waffle hash browns. The only tricky part of this recipe is removing the extra moisture from the potatoes -remember they are 80% water – with the paper towel.
Just use a large enough bowl lined with a paper towel and it is easy and less messy. I used a small bowl the first time, and that was a bit messy as the potato chunks were all over my counter. You don’t need to get that much moisture out. I forgot this step once and the hash brown turned out just fine.
Be aware that the waffle iron will not close tight at first. It will be really full – until they start to cook down a little. After 2 minutes you will be able to carefully close the waffle iron and finish cooking the potatoes.
Related: You might also like these make-ahead roasted potatoes.
Waffle Maker Hash Browns & Fried Eggs
- 4 eggs
- 2 tsp butter or oil
- 6 red potatoes
- 1/4 tsp granulated garlic
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp crushed red pepper flakes (optional)
- Non-stick cooking spray
- paper towel
- Heat waffle iron to medium-high
- Place the potato into blender and pulse until chopped, not pureed. Place paper towel into a bowl, then squeeze chopped potatoes with the paper towel, removing excess water
- Add seasonings to potatoes, stir. Spray waffle iron with non-stick cooking spray. Place potatoes onto the griddle, spreading evenly, waffle iron will be very full and won't close tightly.
- Cook 2 minutes, then carefully shut waffle iron tightly. Continue cooking 14 minutes.
- While hash brown is cooking, heat 2 tsp butter or oil in a skillet over medium-high heat. When the pan is hot, crack eggs, one at a time, carefully and slowly into the pan. IMMEDIATELY turn down the heat to low, season with a bit of salt & pepper if desired. Slowly cook eggs until white is set and yolks are cooked to your preference, longer for over hard eggs
- Carefully remove waffle hash brown from the waffle iron. Divide hash brown into 4 -6 sections and top with a fried egg.
Optional Yogurt Sauce:
- 1/4 cup Greek yogurt
- 1/4 tsp minced garlic
- 1 tsp capers
- 1 tsp fresh lemon juice
- salt and pepper to taste
- Mix all ingredients together and top hash brown from above recipe
Delicious Simple Family Recipes
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