Ingredients
Scale
- 3 medium russet potatoes shredded (washed and peeled)
- ½ teaspoon salt for initial seasoning
- ½ teaspoon salt for finishing
- 2 tablespoon nutritional yeast adds cheesy flavor
- ½ teaspoon garlic powder optional, for flavor
- cooking spray to grease waffle maker
Instructions
- Grate the washed and peeled potatoes into a large bowl. Sprinkle half of the salt evenly over the potatoes and toss gently. Allow to rest for 10 minutes to release excess moisture.
- Use a thin cloth or nut milk bag to squeeze out as much liquid as possible from the potatoes. Discard the liquid and return the potatoes to the bowl.
- Add the remaining salt, nutritional yeast, and garlic powder to the drained potatoes. Mix thoroughly to combine all seasonings.
- Spray the waffle maker with cooking spray or brush lightly with oil to prevent sticking.
- Spread the potato mixture evenly onto the waffle iron, slightly overfilling to form a compact layer, and close the lid.
- Cook on medium-high heat for 10 minutes, checking intermittently after 5 minutes to prevent burning. The hash browns are done when they are golden brown and crispy on top.
- Carefully remove the hash browns using a silicone spatula and serve immediately with ketchup or your favorite toppings.
Last Step:
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For an extra crispy finish, let the hash browns cook an additional minute if needed.
Feel free to add your favorite spices for additional flavor!
Serve with a side of eggs for a hearty breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg