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Crispy Waffle Iron Hash Brown Patties

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There’s something so incredibly satisfying about the crunch of crispy hash browns. This recipe is a fun twist on a breakfast classic that combines easy with texture and delicious flavor in every bite! 


With a handful of simple ingredients and quick to make, these patties have a delicious crunch on the outside and are tender on the inside. 

  • Makes: 12 small patties
  • Serves: 4 to 6
  • Meal Prep Time: 5 minutes
  • Cooking Time: 6 to 10 minutes per batch
  • Cooking Process: Regular waffle iron
  • Total Time: 30 minutes
  • Preparation Level: Beginner +
There are cooked hash browns in an oval shape with waffle iron marks on it on brown paper.

What I Love About Waffle Iron Hash Browns

  • The waffle iron creates a unique crispy golden brown texture and a tender inside.
  • The combination of grated russet potatoes, cheese, onion, and seasoning is so irresistible.
  • They are quick to make for an easy breakfast.
  • These hash browns are not only very tasty, they are fun to make and bring a smile to everyone who sees them on their plate!

This delicious recipe is based on Ina Garten’s Waffle Iron Recipe. I have tweaked it a little for my taste. Give it a try, and feel free to add your favorite fresh herbs and seasonings. Happy cooking! Cheers, Laura

Simple Ingredients

There is a bag of shredded potatoes, a small wooden cutting board with a block and mound of white cheese on it, an egg, a stick of butter, an onion, and clear bowls of spices. Items are on a white and gray speckled surface.

What You Will Need

Shredded potatoes: Refrigerated hash browns are used in this recipe. Frozen hash browns (thawed according to package).


Onion: White or yellow onion (grated) works best. Onion powder can be used in a pinch if you don’t have fresh onions.

Cheese: Sharp cheddar cheese or your favorite cheese-grated.

Butter: Unsalted-melted

Large egg: Slightly beaten

All-purpose flour

Sea salt and ground black pepper

Optional: Garlic powder

Helpful Equipment and Tools

  • Waffle Iron
  • Large bowl
  • Box grater or food processor
  • Fork
  • Heat-resistant basting brush
  • Baking sheet pan 
  • Parchment paper
White square plate with hash brown patties, sausage links, and a fried egg on it. There is a glass of orange juice and a set of salt and pepper shakers in the background. Items are on a white and gray speckled surface.

Helpful Tip

Regular waffle irons make smaller thinner crispier hash browns.

Belgian waffle irons make bigger thicker tender hash browns.

How To Make

  • Preheat the waffle iron.
  • Grate onions using either a food processor or by hand with a box grater.
  • Spread out the grated onions on a clean kitchen towel or paper towels and press any excess water.
There is a wooden cutting board with a block of white cheese, a mound of grated white cheese, and a hand held cheese grater. Wooden cutting board is on a white and gray speckled surface.
  • Grate cheese.
  • Place hash browns in a large bowl.
  • Add onions and the cheese to the bowl.
  • Pour in the beaten egg, half of the melted butter, flour, salt, and pepper.
  • Mix thoroughly with a large fork.
  • Brush both sides of the waffle iron with the remaining half of the melted butter.
  • Place a portion of the potato mixture on the waffle iron. Use a fork to spread it out evenly. The amount of potato mixture used for each batch, depends on the size of your waffle maker.
  • Cook until golden brown and crispy. Cooking time may vary depending on your waffle iron.
There is a black round Iron Waffle maker with cooked hash browns on it. Waffle iron is on a white and gray speckled surface.
  • Rebutter the waffle iron and repeat with the remaining potato mixture.
  • To keep cooked patties warm, place them on a parchment paper-lined sheet pan in a single layer and place it in a preheated oven.
  • Serve warm. 

See the recipe card below for complete measurements and cooking times.

Serving Suggestions

There is a white round plate with a layer of cooked hash browns with a fried egg on it and three sausage links.

Crispy hash browns are always the perfect side dish for a classic fried egg and bacon breakfast on relaxing lazy weekends.

Add a twist to that plain chicken dinner with these delicious homemade hash browns and your favorite veggies like roasted Brussels sprouts, broccoli, or corn casserole.

There are cooked hash browns in an oval shape with waffle iron marks on it and a metal pancake flipper on brown paper.

How To Reheat

There are a few ways to reheat hash browns to retain a crispy texture.

Oven: Place patties on a baking sheet lined with parchment paper and bake in a 400-degree preheated oven for about 10-15 minutes, flipping them halfway through. 

Toaster Oven: Set the toaster oven to 400 degrees. Place hash brown patties on a baking sheet or a piece of aluminum foil. Heat for 8-10 minutes flipping halfway through.

Air Fryer: Preheat the air fryer to 375 degrees. Lightly spray the air fryer basket with cooking spray and arrange the hash brown patties in a single layer in the basket. Cook for 5-7 minutes flipping halfway if necessary.

Stovetop: Heat a non-stick large skillet over medium heat and add a small amount of either vegetable oil, canola oil, or butter. Place the hash brown patties in the skillet. Cook for 3-5 minutes on each side until heated through and crispy.

How To Store

Store any leftovers in an airtight container in the fridge for up to 5 days.

Yield: 4 to 6 servigs

Crispy Waffle Iron Hash Brown Patties

White square plate with hash brown patties, sausage links, and a fried egg on it. Plate is on a wood surface with a fork laying next to the plate.

This recipe is a fun twist on a breakfast classic that combines convenience, texture, and flavor in every bite! With a handful of simple ingredients and quick to make, these patties have a delicious crunch on the outside and are tender on the inside. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 package of refrigerated hash browns - 20 ounces (1lb 4oz)
  • 1 medium onion (white or yellow) - grated
  • 1 cup cheddar cheese - grated
  • 4 tablespoons unsalted butter, melted and divided in half.
  • 1 large egg - slightly beaten
  • 2.5 teaspoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon garlic powder - optional
  • Optional garnish - a dollop of sour cream and chopped green onions

Instructions

  1. Preheat a waffle iron to medium-high heat.
  2. Preheat oven to 200 degrees.
  3. Place shredded hash browns in a large bowl.
  4. Grate onions using either a food processor or by hand with a box grater. Spread out the grated onions on a clean kitchen towel or paper towels and press any excess moisture.
  5. Add onions to the bowl.
  6. Grate cheese using a cheese grater and add to the bowl.
  7. Pour in the beaten egg, half of the melted butter (2 tablespoons), flour, salt, and pepper.
  8. Mix thoroughly with a large fork.
  9. Once the waffle iron is preheated, brush both sides generously with the remaining half of the melted butter.
  10. Place about 3/4 cup of the potato mixture on the waffle iron. Use a fork to spread it out evenly. (The amount of potato mixture used for each batch, depends on the size of your waffle maker).
  11. Cook for 6 to 10 minutes or until golden brown and crispy. (Cooking time may vary depending on your waffle iron).
  12. Rebutter the waffle iron and repeat with the remaining potato mixture.
  13. To keep cooked patties warm, place them on a parchment paper-lined sheet pan in a single layer and place it in a preheated oven until you are done cooking the entire potato mixture.
  14. Serve warm. 

Notes

Helpful Equipment and Tools

  • Waffle Iron
  • Large bowl
  • Box grater or food processor
  • Fork
  • Heat-resistant basting brush
  • Baking sheet pan 
  • Parchment paper

Helpful Tip

Regular waffle irons make smaller thinner crispier hash browns.

Belgian waffle irons make bigger thicker tender hash browns.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Esmé Slabbert

Saturday 6th of July 2024

Saved this post as I have no choice but will have to make it. Thanks so much for participating and sharing at SSPS 317. See you again next week at #318 https://esmesalon.com/tag/seniorsalonpitstop/

Estelle Forrest

Tuesday 2nd of July 2024

This sounds absolutely fantastic! Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.

Laura @ Join me in the Kitchen

Wednesday 3rd of July 2024

Thank you so much Estelle! It's a fabulous recipe! You will see me next week. Cheers, Laura

Esmé Slabbert

Thursday 27th of June 2024

Pinned this one immediately as it's a must try for me. Found your post at Full Plate Thursday. My entries this week are numbered #51+52. Please join and share your posts with us https://esmesalon.com/tag/seniorsalonpitstop/

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