The Crunchiest Waffle Hash Browns: Ina Garten’s Iconic Recipe

Crispy, golden hash browns straight from Ina Garten’s waffle iron technique burst with flavor and promise a delightful breakfast experience.

Her innovative method turns ordinary potatoes into a spectacular morning treat.

The waffle iron creates perfectly crunchy edges that make these hash browns irresistible.

Salt and pepper become magical seasoning agents in this simple yet genius recipe.

Rectangles of potato get a delicious makeover when pressed between hot waffle iron grids.

Each bite delivers a satisfying crunch that connects comfort with culinary creativity.

Get ready to upgrade your breakfast game with this mouthwatering potato masterpiece.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 250 kcal

Servings: 4

Ingredients for Ina Garten’s Waffle Iron Hash Browns

• Russet Potatoes: Starchy potatoes perfect for crispy texture, choose firm and smooth spuds without sprouts or green patches.
• Onion: Adds sharp flavor and moisture, select fresh onions with no soft spots or strong odors.

• Egg: Helps ingredients stick together and provides richness, use fresh room-temperature eggs.
• All-Purpose Flour: Creates structure and helps achieve golden crispiness, sift to remove lumps.
• Kosher Salt: Enhances overall taste, use coarse-grain for better seasoning control.
• Black Pepper: Provides subtle heat and depth, freshly ground gives more intense flavor.

• Unsalted Butter: Adds golden color and rich flavor, use high-quality butter for best results.
• Extra Salt: Final seasoning touch to elevate crispy edges, sprinkle just before serving.

Gear Up for Ina Garten’s Crispy Hash Browns

• Food Processor or Box Grater: Perfect for shredding potatoes and onions quickly and evenly.
• Kitchen Towel: Essential for squeezing out excess moisture from potatoes and onions.
• Large Mixing Bowl: Needed for combining and mixing potato ingredients.
• Waffle Iron: The star tool that transforms potatoes into crispy, golden hash browns.
• Fork: Great for mixing ingredients and spreading potato mixture in waffle iron.
• Parchment-Lined Sheet Pan: Helps keep hash browns warm and crisp in the oven.
• Pastry Brush: Used for generously buttering the waffle iron to prevent sticking.

Making Hash Browns in a Ina Garden’s Style

• Potato Preparation

Grab your favorite potatoes and a kitchen towel. Grate the potatoes using a food processor or box grater, then spread them across the towel.

• Moisture Removal

Roll the towel tightly and press firmly to squeeze out excess liquid. This step ensures crispy, golden hash browns.

• Flavor Blend

In a mixing bowl, combine the potato shreds with grated onion, melted butter, egg, flour, salt, and pepper. Mix until everything is well incorporated.

• Waffle Iron Magic

Generously butter your waffle iron and scoop potato mixture into each section. Spread evenly with a fork for consistent cooking.

• Crispy Transformation

Cook the hash browns for 5-10 minutes until they turn a beautiful golden brown and develop a satisfying crunch. The waffle iron creates perfect ridges and texture.

• Warming and Serving

Transfer the cooked hash browns to a parchment-lined sheet pan in a warm oven. Once all batches are complete, arrange on a platter and sprinkle with a touch of extra salt. Serve immediately for maximum deliciousness.

Pro Tips to Boost Ina Garten’s Waffle-Cooked Hash Browns

• Remove as much moisture as possible to ensure crispy, golden hash browns that don't become soggy during cooking.
• Fold in shredded cheddar, parmesan, or gruyère into the potato mixture for extra flavor and a delightful cheesy crust.
• Add smoked paprika, garlic powder, or chopped fresh herbs like chives or rosemary to give the hash browns a zesty, aromatic twist.
• Prepare the potato mixture in advance and store in the refrigerator for up to 24 hours before cooking for a quick breakfast option.
• Serve with sour cream, applesauce, or top with a fried egg for a more substantial breakfast or brunch dish.

How to Serve Ina Garten’s Golden Hash Browns

• Savor with Eggs: Pair these crispy hash browns with sunny-side-up or scrambled eggs for a classic breakfast combo that bursts with flavor and texture.
• Garnish with Fresh Herbs: Sprinkle chopped chives, parsley, or dill on top to add a bright, fresh note and elegant touch to the golden-brown waffle hash browns.
• Create a Brunch Platter: Arrange the hash browns alongside bacon, sausage, and a small green salad for a complete and satisfying weekend brunch spread that will impress family and friends.
• Add Dipping Sauces: Serve with homemade or store-bought sour cream, applesauce, or a zesty sriracha mayo to give guests delicious options for extra flavor and enjoyment.

Keeping Ina Garten’s Hash Browns Fresh & Tasty

• Refrigerate Smartly: Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Stack them with parchment paper between each layer to prevent sticking.
• Reheat with Crispiness: Restore the waffle hash browns' original crunch by reheating in a preheated oven at 200°C/400°F for 5-7 minutes. Avoid microwave reheating to maintain their crispy texture.
• Freeze for Quick Meals: Wrap each hash brown individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Prep Ahead Strategically: Grate potatoes and onions in advance, storing them in water with a splash of lemon juice to prevent browning. Drain and pat dry before cooking for best results.

Crispy Ina Garten Waffle Iron Hash Browns Recipe

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4.8 from 11 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Crispy Ina Garten hash browns from her waffle iron shine with golden-brown perfection. Potato lovers will savor these crackling, cheese-enhanced breakfast treasures that bring restaurant-quality comfort directly to home kitchens.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) russet potatoes, peeled
• 1 medium yellow onion
• 1 extra-large egg, lightly beaten
• 1 tbsp all-purpose flour
• 2 tbsps (30 ml) melted butter, plus extra for waffle iron
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Preheat oven to 120°C / 250°F and activate waffle iron at medium-high temperature for consistent heating.
2. Potato Processing: Grate potatoes using food processor or box grater, then transfer shreds to a clean kitchen towel. Apply firm pressure to extract maximum moisture, ensuring crisp texture.
3. Onion Integration: Finely shred onions and drain moisture using the same towel technique. Blend onions with potato shreds, incorporating melted butter, whisked egg, all-purpose flour, kosher salt, and black pepper until mixture achieves uniform consistency.
4. Waffle Crafting: Generously butter waffle iron surfaces and distribute potato mixture evenly across compartments. Cook for 5-10 minutes until waffles develop golden-brown, crispy exteriors with caramelized edges.
5. Serving Technique: Transfer initial batches to parchment-lined sheet pan, keeping browned-side upward in preheated oven. Continue cooking remaining batches until 8 hash brown waffles are complete. Arrange on elegant platter and sprinkle with additional salt to enhance flavor profile.

Notes

• Moisture Matters: Squeeze potatoes and onions thoroughly to prevent soggy, limp hash browns that lack the signature crispy texture.
• Butter Benefits: Generously coat waffle iron with melted butter to create a golden, crisp exterior and prevent sticking during cooking.
• Temperature Technique: Maintain medium-high waffle iron heat to achieve perfectly caramelized edges and ensure even cooking throughout.
• Serving Strategy: Keep prepared waffles warm in low-temperature oven to maintain crispiness and serve all batches simultaneously for peak enjoyment.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 70 mg