Ina Garten’s Waffle Iron Hash Browns

Ina Garten’s waffle iron hash browns wowed our testers with crisp, crunchy outsides and creamy insides. Almost like a latke without the grease or mess, these beauties only require potatoes, an egg, some onion, butter, and salt. Plus that waffle iron that’s been waiting for its time to shine.

Four of Ina Garten's waffle iron hash browns in a waffle iron with the lid open.

Adapted from Ina Garten | Modern Comfort Food | Clarkson Potter, 2020

There’s a lot of mystery around making hash browns at home—they’re often soggy or undercooked or bland. This ingenious method from Ina Garten serves up perfectly crisp potatoes that are cooked through and taste like actual spuds, not grease. Top with anything you desire—applesauce, sour cream, a fried egg—or just a sprinkle of salt.–Jenny Latreille

Ina Garten’s Waffle Iron Hash Browns

Four of Ina Garten's waffle iron hash browns in a waffle iron with the lid open.
Waffle iron hash browns are the easiest and most delicious hash browns you’ll ever make. They’re really crispy on the outside and creamy inside—and the best part is no splatters on the stove!
Ina Garten

Prep 30 mins
Cook 15 mins
Total 45 mins
4 servings
225 kcal
No ratings yet
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  • Waffle iron


  • 1 1/2 pounds (2 large) russet (baking) potatoes* peeled
  • 1 medium (7 oz) yellow onion
  • 2 tablespoons (1 oz) 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


  • Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper. Preheat a Belgian or standard waffle iron on medium-high heat.
  • In a food processor fitted with the grating disk, grate the potatoes. (You can also grate them on the large holes of a box grater.)
  • Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes.

    TESTER TIP: A nut milk bag also works nicely in place of the kitchen towel for squeezing out excess moisture.

  • Dump the potatoes into a large bowl. Grate the onion the same way you grated the potatoes, spread it out on the kitchen towel and squeeze out the moisture.
  • Add the onion to the bowl. Add the butter, egg, flour, 1 teaspoon salt, and 1/2 teaspoon pepper and mix with a fork.
  • When the waffle iron is hot, brush both sides generously with melted butter. Place a generous 1/3 cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork.

    TESTER TIP: If you are using a round or American-style waffle maker, aim for about 3/4 cup of the mixture per waffle.

  • Cook until the potatoes are browned and crispy, 6 to 10 minutes, depending on your waffle iron. Move the potatoes, browner side up, to the prepared baking sheet and keep warm in the oven, for up to 30 minutes, while you prepare the next batch.
  • Repeat with the remaining mixture to make eight hash browns. Arrange on a platter, sprinkle with salt, and serve hot.
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*How dry do my potatoes have to be for hash browns? 

Well, to put it gently, probably more dry than you think. As Ina Garten herself says, you have to be gentle so as not to tear the strands of potato. But we'd also like to add that you don't want to be so gentle that you end up with soggy hash browns. One of our testers used a paper towel and a salad spinner to great effect. Proceed gently but firmly—you're the boss here, not those wet spuds.

Show Nutrition

Serving: 1portionCalories: 225kcal (11%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 68mg (23%)Sodium: 82mg (4%)Potassium: 773mg (22%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 263IU (5%)Vitamin C: 12mg (15%)Calcium: 38mg (4%)Iron: 2mg (11%)

Recipe Testers' Reviews

Disclaimer: I knew this was Ina Garten's recipe before testing, as I own the cookbook it's from. While that did mean my expectations were higher than normal, the Barefoot Contessa's recipe delivers and works as written. I may draw an issue with the naming (the egg/flour/onion makes them more a latke than a hash brown) but the flavor is there and they were delicious to eat.

I tested these Ina Garten's waffle iron hash browns in a round, American-style waffle maker (rather than the Belgian pictured above) and had great success using the medium-high setting for 9 minutes per waffle, using a generous 1/2 cup of mixture per round waffle, spreading it out each time before closing the lid. The waffles were crispy and the potato cooked all the way through. We ate ours with applesauce, sour cream, black pepper, and chives and they made a great breakfast. I can only imagine how good they would be with a sunny-side-up egg on top. I can't tell you how well they reheat, because there were no leftovers, and that's a sign on its own.

Advice: The side that is face-down in the waffle iron will fill in and look the best and should be the "presentation side" plan for that side to be face up when you serve them. The only change I'd make is using a little less onion next time since my onion was rather large.

One of Ina Garten's waffle iron hash browns on a plate, topped with cream and a dollop of apple sauce on the side.

It was "breakfast for dinner" at my house tonight and these Ina Garten’s waffle iron hash browns were a hit! They were a bit more time-consuming than I expected but I did appreciate that they could be warmed in the oven until serving. They very much have a latke vibe, without all the grease of frying which I absolutely loved! We ate them with bacon, eggs, and ketchup—a perfect diner meal!

Originally published June 06, 2021


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  1. These were delicious. For me, in a Cuisinart 4 waffle Belgian waffle maker, 1/3 cup ended up being a tad too little, I was surprised at how much they cooked down. When I loaded up the waffle maker it went much better. They needed to cook 15-17 minutes, for me. Loved them and will definitely make again.

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