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

5 / 5 votes

Ina Garten’s Waffle Iron Hash Browns

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!

Prep Time30

Cook Time15

Total Time45

Course: Sides

Cuisine: American

Servings: servings

Calories: 225

Equipment

Waffle iron

Ingredients

▢ 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

US - Metric

Instructions

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.

Notes

*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.

Nutrition