This waffle iron recipe uses homemade hash brown potatoes to create delicious hash brown waffles that are soft on the inside and crispy on the outside.
Wash and peel the potatoes and then grate them using a cheese grater. Wrap them in a clean kitchen towel and squeeze out all the water you can. This is a critical step to creating crispy hash browns!
Heat your waffle iron according to the manufacturer's instructions. Spray your waffle iron with some canola oil spray or brush on a little melted butter. Even if your waffle iron is made of a non-stick material this is still an important step! It helps keep the outside of the hash browns crispy and the insides soft. I like to use my Misto oil sprayer for this.
Add 1/4 cup of potato mixture to each square of the waffle iron and spread it out evenly over the iron. NOTE: (if you have a waffle iron that makes round waffles, use 1/2 cup). Close the lid and hold it down for about one minute. Release the pressure on the lid and let the hash browns continue to cook in the waffle iron for about 3-4 more minutes. Since every waffle iron is different you may have to let the hash browns cook for an additional 2-3 minutes to achieve that beautiful golden exterior. Just be sure to check on them often and remove them as soon as they're done.
It's best to serve these hash browns immediately, while they're nice and crispy!