Hash Brown Waffles

Hash Brown Waffles

Janel 0

"Similar to latkes but the waffle iron makes a lot more crunchy surface area and steams the potatoes perfectly. Serve immediately with your favorite hash brown toppings."

Ingredients 25 m {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
  2. Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
  3. Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
  4. Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.
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  • Cook's Notes:
  • This recipe is sized for a large Belgian waffle maker but can be made with any kind of waffle maker. This produces a lot of steam so I usually set up the iron on my stove and turn on the vent fan.
  • Fresh or frozen packaged potato shreds can be substituted, skip step 2. Diced onions, peppers, ham, or other veggies and meats can be added but cheese tends to burn before the potatoes are cooked.
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Reviews 21

  1. 21 Ratings

It's A New Day

We are having a snowy day and since I had frozen shredded potatoes in the freezer this seemed like a good thing to try. I let the frozen potatoes thaw although they were still cold and I added a diced onion that I carmelized before adding. I must say that like waffles, my first one did not come out. My mistake was not spreading out the potatoes but piling it up in the center just like waffle batter. That didn't work and it was a mushy pile after 20 minutes. Once I spread it out thin, they cooked crispy and delicious. I believe I would add more than one onion next time (this one was rather small) and a little more garlic salt. Overall this was a good experience and we will do it again. Thanks!

Deb C

After reading the reviews, I followed the other reviewers’ suggestions of adding onions, thinly spreading the potatoes onto the waffle griddle, and cooking smaller waffles for five minutes. If you are making smaller waffles as I did, I recommend preheating your oven for 200° to keep them warm while the others are cooking because it does take some time to cook them all.


well, let me tell you; i love this method a lot better than standing over a stove frying greasy potato pancakes!! i added some grated onion to this; soaked along with the potatoes and used my salad spinner to dry. thanks so much for the post Janel! will make again for sure!