Ready for the best lunch of your life?

All you need is a potato. And an egg.

Oh – and your waffle iron……

Ever a fan of the multi-tasker in my wardrobe, I feel just the same when it comes to kitchen tools and equipment. I avoid, at all costs, “one-note” gadgets (okay, except for that one time) – which is why I swore I’d never own a waffle iron.

Except that I love -seriously, LOVE – waffles. I was lucky enough to be gifted a shiny new iron by my parents a number of years ago, and though I DO make the occasional waffle, the iron sits – for much of the year – high up on an out-of-reach cabinet.


But I think, no longer.

There is a food trend out there that has caught my attention big time – thanks mostly to this delightful blog (and soon to be book!) – Waffleizer.

Yes, as the name implies, this guy “waffles” just about anything you can think of – cupcakes, doughnuts, mac and cheese (wha???). Having tried waffled s’mores (aka “smoreffles”), I can officially say I’m hooked on this idea.

And I knew just what I wanted to make next.

waffled hash browns

If you’re a fan of crispy edges, then these are the hash browns of your dreams. One average size russet potato makes three hash browns – and they re-heat beautifully in your toaster oven – so invite a friend over for lunch!

waffled hash browns

Or just keep them to yourself.

I topped mine with a fried egg and a few shavings of parmesan. But I’m thinking of trying a little truffle salt. Or a really good olive oil. Or….


Waffled Hash Browns
from Waffleizer

1 russet potato, peeled
salt and pepper

Using a box grater (on the large holes) or food processor, grate the potato, and place in a bowl of cold water. Let sit for about 10 minutes, while you heat up your waffle iron.

Working with a handful of potato at a time (about 1/2 cup, packed), place in the center of a tea towel and twist and squeeze to remove as much water as possible.

When the iron is heated, brush a little butter into the center (a silicone brush is handy for this). Place your potato shreds in the center; sprinkle with a little salt and pepper. Close the iron and cook till golden brown (about 10 minutes on my iron, on the highest setting; times may vary).

Using a thin spatula, gently transfer your hash brown to a serving plate – repeat with remaining potato.

Top as desired; serve immediately.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Meghan on May 13, 2014 at 6:35 pm

    OMG – this made my day. No, my week. Thanks for sharing!!!


    • sherisilver on May 13, 2014 at 6:59 pm

      Thanks so much! Let me know if you try it! 🙂

  2. Shalagh Hogan on May 13, 2014 at 10:34 pm

    Um, Heck to the yeah Sheri. I have two waffle irons, one old and one new so I can make double the waffles and freeze them. Or double the shreddy potato goodness at once.

    • sherisilver on May 13, 2014 at 10:45 pm

      TWO waffle irons? You’re my hero. xo

  3. Dan on May 14, 2014 at 5:04 pm

    Nice! Glad you enjoyed. And I love the idea of truffle salt…

    • sherisilver on May 14, 2014 at 7:26 pm

      I’ve thought of about 10 other things I want to pair with these! 🙂

  4. Anthony on April 26, 2016 at 10:56 pm

    This looks really delicious and not hard to cook. I will try to make it with your recipe. Thank you for sharing it!

  5. KarenKay on June 19, 2016 at 5:50 pm

    Love the site.. TYVM for the wonderful recipes for My waffle iron’s <3

    • sherisilver on June 19, 2016 at 10:10 pm

      Thanks so much! And I’m always happy to hear that those waffle irons are being used! 🙂

  6. Alannah Davis on February 11, 2017 at 8:37 pm

    I just bought a waffle iron today (because I work in the housewares department at Kohl’s, and have employee discount, and am hooked on kitchen appliances). I came across this while looking for ways to multi-task with my waffle iron rather than buy that sandwich griller I have my eye on… Anyway, I LOVE hash browns. I’ve had mixed results making them in a skillet when I try to do homemade. This sounds perfect. I can’t wait to try it!

  7. Stacy on November 2, 2017 at 5:42 pm

    Hi. New to the blog. What is the importance of soaking the potato sheds before putting them in the waffle iron?

    • sherisilver on November 2, 2017 at 7:18 pm

      Welcome! The water removes all the excess starch from the potatoes and makes for the crispiest hash browns! 🙂

  8. Denise Swihart on December 24, 2018 at 10:49 am

    Can you use refrigerated or frozen shredded hash browns?

    • sherisilver on December 24, 2018 at 11:37 am

      Can you believe I have JUST discovered those? So I haven’t done it myself but I couldn’t imagine why not! Let me know if you do and how it works out and I will amend the recipe to include! 🙂

  9. Joyce on November 26, 2019 at 3:54 am

    I LOVE, LOVE, LOVE potatoes, and I do believe I’m going to make my hash browns this way, topping the first batch with mashed avocado and a poached egg!

  10. Cookie1953 on December 11, 2019 at 10:36 pm

    Eating my first one now. I added some grated onion, garlic powder. Crispy. Delicious. Easy.

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