Hashbrown Waffles
Jan 27, 2019, Updated Mar 17, 2025
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Feeling brunch-ish? Try these Whole30 hash brown waffles that I topped with a sunny-up egg and sprinkled with Everything on Everything Fisherman’s Blend (made in conjunction with Seattle Made).
I must admit these didn’t all turn out gloriously beautiful. In fact, the first one didn’t come out of the waffle maker, because I didn’t leave it in long enough to crisp up. It was still delicious, but more of a pile than a traditional-looking waffle. The trick is to really leave the mix in to crisp up really well. Also, use plenty of melted ghee to grease the waffle maker.
Here’s how to do it:
1. For the waffles, grate two russet potatoes and rinse off the starch.
2. Squeeze the water out of the potatoes and add them to a medium bowl.
3. Season with 1/2 teaspoon each of paprika and salt and 1/4 teaspoon each of onion powder, garlic powder and black pepper.
4. Stir in 1 whisked egg.
Put 1/2 cup hash brown batter into a preheated waffle iron brushed with melted ghee. Cook for about 8 to 10 minutes, until outer edges are crispy. Cook times vary by waffle iron.
It’s as easy as that!
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