Crispy Waffle Iron Potato Hash

1. Preheat Oven and Waffle Iron

Start by preheating your oven to 250°F and setting your Belgian or standard waffle iron to medium-high heat. This ensures everything is ready for when you start cooking.

2. Grate Potatoes

Grate the russet potatoes using a food processor with a grating disk or a box grater. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving that perfect crispiness, as excess moisture can make your hash browns soggy. The potatoes should feel dry to the touch.

3. Grate Onion and Combine Ingredients

Grate the onion in the same way and then use another clean kitchen towel to squeeze out the moisture from the onion as well. Combine the grated potatoes and onion in a large mixing bowl. Add the melted butter, lightly beaten egg, all-purpose flour, 1.5 teaspoons of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Mix everything together with a fork until well combined.

4. Cook in Waffle Iron

Brush your preheated waffle iron with some melted butter to prevent sticking. Scoop about 0.33 cup of the potato mixture for each section of the waffle iron and spread it evenly. Close the lid and cook for 5 to 10 minutes, or until the hash browns are browned and crispy. Even spreading ensures uniform cooking, resulting in that delightful crunch.

5. Keep Warm in Oven

Transfer the cooked hash browns to a sheet pan lined with parchment paper and keep them warm in the preheated oven. Repeat the process with the remaining potato mixture until you have made about 8 hash browns in total.

6. Serve

Finally, transfer the waffle iron potato hash to a serving platter and, if desired, sprinkle with a little extra salt. Serve immediately and enjoy the crisp, golden perfection of your homemade hash browns.