Print

Crispy Waffle Iron Hash Browns Recipe Easy Homemade with Creamy Sour Cream Dip

waffle iron hash browns - featured image
Print Recipe

This recipe creates crispy, golden hash browns with perfect waffle grid marks using a waffle iron, served with a creamy sour cream dip. It’s quick, easy, and perfect for breakfast or as a side dish.

Ingredients

Scale
  • 2 large russet potatoes (about 1 pound or 450 grams), peeled and grated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon onion powder (optional)
  • 2 tablespoons vegetable oil or light olive oil, for brushing
  • ½ cup (120 ml) sour cream
  • 1 tablespoon finely chopped chives or green onions
  • Pinch of garlic powder
  • Small pinch of salt (for dip)

Instructions

  1. Peel and grate 2 large russet potatoes using a box grater or food processor with shredding blade (about 5 minutes).
  2. Place grated potatoes in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture (2-3 minutes).
  3. Transfer dried potato shreds to a large mixing bowl. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon onion powder (optional). Toss gently to combine.
  4. Preheat waffle iron to medium-high heat (around 375°F or 190°C) and let it heat fully (about 5 minutes).
  5. Lightly grease both sides of the waffle iron with vegetable oil using a brush or paper towel.
  6. Scoop about ½ cup (120 ml) of the seasoned grated potatoes onto the center of the waffle iron. Close the lid gently and cook for 5-7 minutes until golden brown and crispy.
  7. Carefully remove the hash brown using a silicone or wooden spatula and place on a wire rack or paper towel-lined plate to drain excess oil. Let rest for 1-2 minutes.
  8. Repeat oiling and cooking process with remaining potato mixture to make 4-5 waffles total.
  9. While cooking, mix ½ cup sour cream with 1 tablespoon chopped chives or green onions, a pinch of garlic powder, and a small pinch of salt in a small bowl. Stir and set aside.
  10. Serve the crispy waffle iron hash browns warm with the creamy sour cream dip on the side.

Notes

Squeeze out excess moisture from grated potatoes to avoid soggy hash browns. Use a non-stick or well-seasoned waffle iron and oil it lightly before each batch to prevent sticking. Avoid opening the waffle iron lid too early to allow a crispy crust to form. Leftovers can be refrigerated for up to 3 days and reheated in a toaster oven or regular oven for best crispness. The sour cream dip is best fresh but can be stored refrigerated for 2 days.

Nutrition

Keywords: hash browns, waffle iron hash browns, crispy hash browns, sour cream dip, easy breakfast, homemade hash browns, gluten-free, potato recipe

Find it online: https://hungermind.com/crispy-waffle-iron-hash-browns-recipe-easy-homemade-with-creamy-sour-cream-dip/