The Fastest, Easiest, Crispiest Hash Browns Ever!

The Fastest, Easiest, Crispiest Hash Browns Ever

The fastest and easiest method that I have found for making crispy hash browns is appliance dependent. You can still make crispy hash browns without the appliances, but it will take a little longer and involve a little more effort. So what is the fastest, easiest method?

quick and easy recipe for hashbrowns

Wash your potatoes, cut out the eyes, but don’t peel them. Run the potatoes, onions, and garlic through a food processor to grate them.

how to remove moisture from potatoes to make crispy hashbrowns

Remove the excess liquid from the potatoes by squeezing it out. If you don’t have a potato ricer, you can use one of these equally quick ways to remove excess moisture from potatoes.

Use a wafflemaker to cook hashbrowns

Place 1/2 cup of seasoned,grated potatoes on each square of the waffle maker. Spread the potatoes out evenly. Close the waffle maker and cook for 8 – 10 minutes. A light may come on after 4 -5 minutes telling you that your hash browns are done, but they aren’t. The first time you use your waffle iron to make hashbrowns you will have to eye-ball them to get a feel for how long they take to cook. Unlike waffles, you can peak at the hash browns while they are cooking without ruining them.

If you don’t have a waffle maker, spread the hashbrowns out evenly in the largest pan you have. Spreading the grated potatoes thinly over a large pan will ensure that you have crispier hash browns.

The Fastest, Easiest, Crispiest Hash Browns Ever!
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds potatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 teaspoon seasoned salt (how to make seasoned salt)
  • ¼ teaspoon pepper
Directions
  1. Preheat waffle iron.
  2. Set food processor on the grate setting.
  3. Run potatoes, onion and garlic through food processor.
  4. Squeeze excess liquid from veggies.
  5. Stir veggies together, sprinkle with seasoned salt and pepper and stir to thoroughly combine.
  6. Brush or spray your waffle iron with oil. Place ½ cup of grated potatoes on each waffle square. Close the lid and cook for 8 - 10 minutes until hash browns are cooked through and crispy.
  7. Repeat with the rest of the grated potatoes.
Notes
If you don't have a food processor, you can use a box grater to grate the potatoes. If you don't have a waffle iron, spread the grated potatoes evenly over the largest pan you have and cook over a medium-high flame until the bottom is crisp. Flip the potatoes over and cook until the other side is crisp.

I doubled the recipe and put the extra hashbrowns in the freezer to use on busy mornings. To reheat frozen hash browns, put one square of hash browns in the microwave on high for one minute.

More Potato Recipes:

Scalloped Potatoes
Twice Baked Potatoes
Garlic Mashed Potatoes
Hasselback Red Potatoes
Garlic and Rosemary Red Potatoes
Herb Roasted New Potatoes
Sauted Potatoes with Italian Seasoning
Roasted Potatoes and Recipe for Dry Onion Soup Mix
Savory Mashed Potatoes with Cauliflower and Celeriac



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Alea,

    You are tempting me to take potato and makes this one. Utterly delicious.

  2. So smart! I’m looking forward to trying this next weekend. Thanks for sharing the idea.

  3. This is an awesome tip alea. i want some hash brown breakfast now when i am ready to eat dinner!

  4. I think I might spring board off your idea and try this with a pannini press.

  5. Alea, you’re awesome as always. I’ve been meaning to try this for a while and we finally did it today. Amazing! And stupid crazy simple. We went without the onions and garlic (because our kids think that’s “spicy”…sigh). We also rinsed our potatoes until the water ran clear and then added a touch of salt and let the excess water drain off for a while (we don’t have a ricer) and our hashbrowns were fantastic. Thanks for the recipe!

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