30 minutes
Crispy and delightful hash browns made with grated potatoes and onions, cooked to perfection in a waffle iron.
Russet Potatoes, peeled and grated
0 lb
Medium Yellow Onion, grated
each
Unsalted Butter, melted
tablespoons
Extra-Large Egg, lightly beaten
each
tablespoons
teaspoons
teaspoons
1. Prepare the Potatoes and Onions
Peel and grate russet potatoes, then remove as much moisture as possible by spreading the potatoes on a clean kitchen towel, rolling them up, and squeezing firmly. Repeat the process with a medium yellow onion.
2. Combine Ingredients
In a large mixing bowl, combine the drained potatoes and onion with melted butter, a lightly beaten extra-large egg, all-purpose flour, kosher salt, and freshly ground black pepper. Mix until well combined.
3. Cook in Waffle Iron
Brush the preheated waffle iron with extra melted butter. Place a portion of the potato mixture onto the iron, spread it out evenly, and close the lid. Cook for about 5 to 10 minutes until browned and crispy.
4. Keep Warm and Serve
Transfer the cooked hash browns to a parchment-lined sheet pan and keep them warm in a preheated oven at 250 degrees Fahrenheit for up to 30 minutes. Serve immediately after all batches are complete.
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