I Tried Ina Garten’s Trick for the Crispiest, Creamiest Hash Browns and They’re as Good as Promised

The perfect homemade hash browns have always eluded me. Is it better to roast or pan-fry? Should I use butter or oil? To soak or not to soak? After a few failed attempts, I’d honestly given up, opting instead for the cubed variety of breakfast potatoes.

I knew it would take an innovative approach to convince me to give it another go, and that’s exactly what Ina provided when she shared her own hash brown recipe. She foregoes the oven and stovetop altogether in favor of her waffle iron, which she says makes for the “easiest and most delicious hash browns you’ll ever make.” Pair that with easy cleanup and a 10-minute cook time, and I was sold. Here’s what happened when I gave them a go.

Get the recipe: Waffle Iron Hash Browns from Ina Garten’s new cookbook Modern Comfort Food.

You’ll start by preheating your oven to 250°F. At first this step confused me — wasn’t the point to avoid my oven? — but it’s just so you can keep the first batch warm while you cook the second (smart!). Ina also asks you to preheat your waffle iron now too, which seemed a bit premature, but it ensured it was piping hot when I was ready to get cooking (I just had to ignore a few rounds of beeps telling me it was ready).

You’ll then grate two large russet potatoes in a food processor fitted with the grating disk. I find using food processor attachments incredibly satisfying (anyone who’s ever shredded Brussels sprouts with the grating attachment will understand), but if you don’t have a food processor or this attachment, Ina says you can also grate the potatoes on a box grater.

You’ll then transfer the grated potatoes onto a clean kitchen towel, spread them out, roll up the towel, and “press firmly to squeeze out any moisture but no so hard that you break up the potatoes.” Even a light squeeze caused water to drip out of my towel, so I ended up doing the rest of my squeezing over the sink. You’ll repeat this grating and squeezing process with an onion, then combine the potatoes and onion in a large bowl with melted butter, an egg (Ina calls for extra-large; I used large), flour, salt, and pepper.

Now it’s time to cook. Brush the hot waffle iron with melted butter (it will sizzle and pop a bit, so be careful, and it might drip onto your counters), then place 1/3 cup of the potato mixture onto each of the four waffle divisions and spread it out with a fork. Cook until browned and crispy (the time will vary depending on your iron), then transfer to a parchment-lined baking sheet and keep warm in the oven while you repeat with the remaining potatoes.

Buy now: All-Clad Stainless Steel Belgian Waffle Maker ( 4-Square, Silver), $190

I loved how easy these were to pull together. It takes at least 45 minutes to get crispy oven-roasted spuds, and each batch of these hash browns took less than 10. Plus, the food processor made quick work of prepping the potatoes, and the cooking portion was entirely hands-off. I will absolutely turn to this method again when I’m in need of a quick and tasty breakfast side.

The texture of these hash browns was also just as Ina had described them — crispy on the outside and creamy on the inside. They reminded me of the perfect hybrid of a homemade latke and a McDonald’s hash brown. They were also fun to tear into sections, and I ended up just eating them with my hands. If you’re a fan of potatoes with ketchup (or any kind of dip), this is the ultimate dunking hash brown.

Since waffle irons vary greatly in size and shape (Ina uses a square AllClad, while I have a round one), I will say it took a bit of trial and error to get them just right. Ina’s suggestion of a heaping 1/3 cup per section proved to be a bit too much for my smaller iron, and the insides had trouble cooking all the way through. On the second batch, I used a heaping 1/4 cup, and that proved to be just right. You’ll also need to experiment a bit to figure out the exact cook time. Honestly, don’t expect them to get as deeply browned as Ina’s (waiting for that color might cause them to overcook).

As for the seasoning, the amount of salt was spot on, but the black pepper (a full 1/2 teaspoon) was a bit heavy-handed. Next time I’ll use a little less.

1. Play around with the seasonings. Next time I might skip the onion to save time and instead add in a dash of onion and garlic powders. These would also be great with grated cheese mixed in, or some fresh herbs like chives.
2. Be sure to spread out the potatoes on the iron. After adding mounds of the potato mixture to each of the sections, be sure to use a fork to flatten them. Remember: Unlike waffle batter, the potatoes aren’t going to overflow out of the iron, so it’s okay to spread it all the way to the edges.
3. Brush the iron with butter between batches. For extra-buttery flavor and to ensure the hash browns don’t stick, add more melted butter to the iron between batches.

Have you tried Ina Garten’s hash brown recipe? Let us know in the comments!