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. Here's my version of Clinton's waffles.

Print Recipe

Hash Brown Waffles

Yields 4 waffles

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: waffles

Servings: 4

Author: Cherry on My Sundae

Ingredients

• 4 large potatoes peeled and shredded
• 2 teaspoon salt
• 1 cup onion grated
• ½ cup sour cream
• 2 large eggs
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• Cooking spray or melted butter

Instructions

• Grate potatoes and season with salt. Let sit in a colander for 10 minutes, draining any excess moisture.
• Place grated onions in a kitchen towel and squeeze out any excess moisture. Combine onions with potatoes in a large bowl. Add sour cream, eggs, garlic powder, onion powder, and black pepper.
• Preheat waffle maker. Brush with melted butter or spray cooking spray. Spread potato mixture in an even layer and cook until potatoes are crispy and browned about 15 minutes. Repeat with remaining potato mixture. Serve warm.

**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 4-5 waffles. You want to pile on a good amount of potatoes on the waffle maker to yield a crispy hash brown that is still soft on 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. Serve these with a side of fried eggs and bacon or use them for a hearty breakfast sandwich for the ultimate meal!

For more waffle inspiration check out these red velvet waffles!