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Waffled Hash Browns

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Danielle Rose

Waffled Hash Browns

Posted by Danielle Rose on March 16, 2015
Waffled Hash Browns

Crispy on the outside, soft on the inside. When it comes to hash browns, it really is all about the texture! Hash browns are one of those breakfast foods that I always seem to reserve for weekend brunches out, or rushed fast-food breakfasts on the run. I had previously only ever made hash browns at home a few times due to the significant time and effort that must go into the savoury breakfast dish in order to achieve that perfect, complementary crispy vs. soft texture. More than just the time and effort, I always found that the hash browns I had made at home never really achieved that great outer crisp that I was so fond of with restaurant hash browns.

Despite my lack of success making deliciously crispy hash browns at home, I refused to believe that my homemade breakfasts would never again be accompanied by a delicious potato counterpart. This, my friends, is where my dear waffle iron came in to save breakfast!  Just like the waffle iron stepped in to deliver an incredibly crisp crunch to my Grilled Chicken Caesar Wafflewich, the waffle iron once again acted as the perfect tool for achieving the ultimate hash browns! When I say ‘ultimate’ I truly mean it, because these babies were, dare I say, better than any hash browns I have ever had at any restaurant! With the most dreamy, crunchy crust, and a light and soft filling, it’s insane to think just how simple these hash browns were to prepare. What I really loved about making hash browns with this method was being able to step away from the waffle iron as the potato shreds cooked, allowing me to prepare the rest of my breakfast spread and set the table. Crispy, soft, with an herbaceous hit of ranch dressing, your breakfast table is begging for these!

Get These

  • 3 Russet potatoes, shredded and squeezed dry with a clean kitchen towel
  • ¾ tsp black pepper
  • 3 Tbsp Kraft 100% Parmesan Light Grated Cheese
  • 1 Tbsp chives, finely chopped
  • ¼ cup Kraft Rancher’s Choice Dressing
  • cooking spray

Do This

  1. Preheat waffle iron to medium.
  2. In a medium bowl combine shredded potatoes, pepper, Parmesan cheese, and chives.
  3. Spray the waffle iron with cooking spray.
  4. Pile about 3/4 cup of the shredded potato mixture onto each section of the waffle iron. Drizzle over 2-Tbsp (if using a 4-piece waffle iron) Kraft Rancher’s Choice Dressing on top of the potato mixture and close lid. Drizzle 1-Tbsp dressing if using a 2-piece waffle iron.
  5. Cook for 2-minutes and then press the lid down further to compress the potato shreds even more.
  6. Continue cooking potatoes for another 5-7 minutes, or until hash browns are golden brown all over. Repeat with remaining shredded potatoes.
  7. Serve immediately with breakfast.


Waffled Hash Browns
  • This recipe serves 4