There’s no greater let down than mushy hashy browns. Restaurants have a knack for serving pale yet greasy hash browns. Not my jam.

I like my hash browns crispy, golden browned, and not greasy.

There’s no easier way to achieve hash brown perfection than this easy kitchen hack. Dust off your waffle iron and enjoy hash browns that are the perfect balance of crispy yet tender.

I use refrigerated hash browns and I don’t even have to bother wringing them out. I’m sure you can make this recipe by grating your own russet potatoes but I’d rather not use a roll of paper towels to wring out all the moisture. Same goes for frozen hash browns because as they thaw they’ll release tons of water.

Water is the enemy of crispy hash browns and I find the refrigerated hash browns to have the least water and therefore are the least work.

As a healthy benefit there’s no oil, very little butter, and no eggs. They are not greasy at all and are very light-tasting.

I seasoned my hash browns with dried onion for extra flavor and served them with sour cream and chives.

Because all waffle irons, potatoes, and preferences for doneness vary, cook until yours are done to your liking. For me that was nearly 20 minutes in my waffle maker but start peeking at about 10 minutes in case yours is a sizzler.

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