When watching one of my favorite cooking shows, The Chew, I was fascinated with the breakfast the chefs were preparing. Clinton Kelly was whipping together steak and eggs with a side of hash brown waffles. What? Hash brown waffles you say? That is correct! I’m always looking for opportunities to use my waffle maker and this seemed like the perfect one. Hash brown waffles here I come!
- 5 large potatoes, peeled and shredded
- 1 cup onion, grated
- 2 eggs
- 1/2 cup sour cream
- freshly ground black pepper
- 3 tbsp butter, melted
For complete recipe click here
**Helpful tips and common mistakes
These hash brown waffles are as easy to prepare as regular hash browns. The most important step in preparing the hash brown waffles is to extract as much moisture as possible. Salting the potatoes helps achieve this since salt draws out moisture. Combine with the onions, which also have a high water content, and wring out the water using a clean kitchen towel. Following these steps will produce an extra crispy hash brown.
Depending on the size of your waffle maker, this recipe will make about 2 waffles. You want to pile the potatoes quick thick on the waffle maker to yield a crispy hash brown that is still soft in the inside. As the waffles cooked, the smell of the sour cream, melting butter and potatoes made my mouth salivate and me giddy with anticipation.
I chose to top the hash browns with shredded cheddar but you can serve as is. The hash browns were absolutely fantastic, even better than traditional hash browns! The key ingredient that really makes these hash brown waffles is the sour cream, adding a special something to the potatoes. The exterior is incredibly crispy and perfectly browned while the inside is still moist and buttery. I had my portion with maple dijon bacon and fried eggs but you can serve with whatever you desire. I even made the waffles into a breakfast sandwich and it was incredibly satisfying, to say the least.