Recipe Review

Look! Hashbrown Waffles

published Sep 17, 2012
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Occasionally I run across something online that really floors me. That makes me take a step back and wonder, why didn’t I think of that? When I stumbled upon the uber-crispy hashbrown waffle, I knew it would be in my very near future.

Writer Tara Austen Weaver of Tea and Cookies had a pretty brilliant breakfast idea recently: hashbrown waffles. The gist of the recipe is to shred potatoes and wring as much moisture out as possible, add a little salt, and a most crispy hashbrown is on its way to your breakfast table.

You know how the center of hashbrowns can be kind of soggy and not all that crispy? Well that won’t happen here, thanks to all the nooks and crannies that any given waffle machine will create: they flatten the hashbrown and create dozens of opportunities for more crispy edges. Weaver suggests serving the “waffles” with a poached egg on top. Slow-roasted tomatoes might be great, too. And of course, a few slices of bacon.

→ Get the Recipe: Hashbrown Waffles at Tea and Cookies