Crispy Waffle Hash Browns

Yay for potatoes! They are by far one of the most versatile foods out there, and one of the yummiest! This recipe is good if you've got a little time on your hands, perhaps a Saturday or a Sunday morning, because there is a method to the madness. 

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The potatoes have got to be grated, sit in an ice bath, have the liquid squeezed out of them, and finally cooked. Trust me, it's worth it.

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*serves 2



1 large russet potato, grated

1/4 cup onion, grated

2 garlic cloves, grated

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp smoked paprika

1/4 tsp pepper

dash cayenne pepper

1 tbsp coconut oil


Dump the grated potato into a big bowl filled with water and about 5 ice cubes and let it sit for about 20 minutes. 

Grease waffle iron thoroughly with coconut oil and heat up. 

Squeeze all the liquid you can out of the grated potato and onion with a cheese cloth and add to a big bowl with the onion powder, garlic powder, seasoning salt, smoked paprika, pepper, and cayenne. Combine with a fork until the mixture looks relatively evenly coated with spices.

Scoop half the potato mixture onto the waffle iron and press. Cook for 10-15 minutes, or until as crispy as you would like. Repeat with the second batch.

Serve on its own, with sliced avocado, or whatever you like. Enjoy!