Crispy Hash Brown Waffles (Gluten-Free, Dairy-Free Option)

These easy hash brown waffles are crispy on the outside, cheesy on the inside, and are perfect for brunch or snacking on with your favorite dip. Totally gluten-free with dairy-free options too. Go make a batch today!

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Deliciously Cheesy Hash Brown Waffles

If you love hash browns, then these savory waffles are just for you!

Made with a batter of grated potatoes, shredded cheese, and gluten-free flour to bind the ingredients together, these hash brown waffles are cooked until impossibly crispy and golden brown on the outside, while the inside is cheesy and flavorful.

You and your family are gonna love these savory hashbrown waffles – whether you make mini waffles to enjoy as appetizers, snacks or larger waffles to eat for breakfast or brunch, I know you’re gonna be making these on repeat!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these easy hashbrown waffles are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: To make the homemade hash brown mixture, grate cooked potatoes and onions, then mix them with the other ingredients before cooking the waffle mixture in the waffle maker.
• Totally Gluten-Free with Dairy-Free Options: The best part is that these hash brown waffles are 100% gluten-free, and can easily be made dairy-free too. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this hash brown waffle recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Potatoes: I used Yukon gold potatoes, but feel free to use whichever potatoes you have on hand (russet potatoes, red potatoes, etc). You’ll want to boil the potatoes for 8 minutes until they are less hard and easier to grate, but not too soft so that they become mashed potatoes.
• Onion: I used a yellow onion, but white onions or red onions will work just as well.
• Cheese: I like using a mixture of cheddar cheese and mozzarella cheese, but you can use other types of softer shredded cheeses you prefer. Alternatively, if you are lactose-intolerant, feel free to use shredded dairy-free mozzarella cheese or dairy-free cheddar cheese instead.
• Condiments: For seasoning I’ve used salt and ground black pepper, but go ahead and use other condiments that you enjoy such as garlic powder, onion powder, and if you want a kick of heat, go ahead and add a dash of ground paprika or ground cayenne pepper.
• Gluten-Free Flour: You can use a gluten-free all-purpose flour blend or cornstarch if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.
• Butter: I like using butter to grease the waffle iron, but you can also use non-stick cooking spray or vegetable oil instead. The point is to grease the waffle iron so the waffles don’t stick to it and the edges cook up golden brown and crispy.

How to Make Hash Brown Waffles (Step by Step):

Cook and Grate Potatoes

Wash, Cook and Peel Potatoes: Place the washed whole potatoes (with skin on) in a pot of water. Bring to a boil and cook for 8 minutes until they are partially cooked. Then remove the potatoes from the water, let cool slightly, and peel them.

Grate Potatoes and Onions: Use a box grater to grate the peeled cooked potatoes into a large mixing bowl (the larger holes will be best). Grate the peeled onion and add it to the bowl with the grated potatoes.

Combine Ingredients and Shape Hash Brown Mixture

Prepare Waffle Mixture: Add the shredded cheese, gluten-free all-purpose flour, salt, and pepper. Mix everything thoroughly with your hands until you achieve a uniform waffle mixture.

Shape Potato Mixture into Balls: Use a spoon to scoop small portions of the mixture to ensure uniform size. Roll the portions into small balls, pressing lightly to compact them (You’ll get either 24 small balls or 12 large balls).

Cook Hashbrown Waffles

Place in the Waffle Iron: Preheat the waffle iron and grease it lightly with butter to prevent sticking. Place a potato ball in the center of each section of the hot waffle iron and gently press to flatten.

Cook Until Golden Brown: Cook for 3-5 minutes until the waffles are golden brown and crispy and no more steam escapes from the waffle iron. Place the cooked hash brown waffles on a wire rack on a baking dish in the oven at 200F to keep the waffles warm while cooking the other waffles.

Dish by Dish Tips:

• Waffle Iron: I used a mini waffle maker that can only cook 1 mini waffle at a time, so it took longer. But if you use a bigger waffle iron that can cook two waffles at a time, you’ll cook these waffles much faster. This recipe makes 24 mini waffles, or 12 larger waffles.
• Get Rid of Excess Moisture: To make sure that the potatoes do not have any excess water, you can use a cheese cloth or a clean kitchen towel to squeeze any excess liquid from the shredded potatoes. This will ensure crispier waffles.
• How to Tell When Waffles are Done: I never use the indicator light on the waffle maker (the green light that comes out to tell you when to remove the waffles). Instead, I let the waffles cook until no more steam comes out from the sides.
• Keep Waffles Warm: Place the cooked cheese hash brown waffles on a wire rack on a baking dish in the oven at 200F to keep the waffles warm while cooking the other waffles. Use a paper towel to absorb any excess butter or oil from the waffles.
• No Waffles Iron? If you don’t own a waffle maker, you can make rostï or hash brown pancakes instead – cook the mixture in a hot skillet until it is golden brown and crispy on the bottom, then flip over and cook on the other side till crispy.
• Storing: To store, place the hashbrown waffles in an airtight container and store for up to 3 days. Reheat in the oven or toaster until crispy before serving.
• Freezing: To freeze, separate each waffle with parchment paper and then place in a freezer-safe container and freeze for up to 2 months. Reheat in the oven or toaster until hot before serving.

Serve These Savory Waffles With:

• Favorite Dips: Go ahead and serve these waffles with your favorite dip, such as marinara sauce, Copycat Raising Cane’s sauce, pesto, etc.
• Toppings: You can sprinkle some chopped green onions or diced bell pepper over the waffles. Top them with a fried egg for a delicious brunch!

Other Gluten-Free Potato Recipes You’ll Love:

• Crispy Hasselback Potatoes (Gluten-Free, Vegan)
• Creamy Mashed Potatoes (Gluten-Free, Vegan)
• Scalloped Potatoes (Gluten-Free, Vegan)
• Mashed Potato Waffles (Gluten-Free)
• Easy Potato Salad (Gluten-Free, Dairy-Free)

Gluten-Free Appetizers to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Crispy Hash Brown Waffles (Gluten-Free, Dairy-Free Option)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 20 minutes
• Yield: 24 mini waffles or 12 large waffles 1x
• Diet: Gluten Free

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Description

Go make a batch of these easy hash brown waffles – they’re crispy on the outside, cheesy on the inside, and are perfect for brunch or snacking on with your favorite dip. Totally gluten-free with dairy-free options too.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds Yukon gold potatoes
• 1 medium onion, grated
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons gluten-free all-purpose flour
• Butter (as needed, to grease the waffle iron)
• Marinara sauce or your favorite dip, for serving

Cook Mode Prevent your screen from going dark

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Instructions

1. Wash, Cook and Peel Potatoes: Place the washed whole potatoes (with skin on) in a pot of water. Bring to a boil and cook for 8 minutes until they are partially cooked. Then remove the potatoes from the water, let cool slightly, and peel them.
2. Grate Potatoes and Onions: Grate the peeled cooked potatoes into a large bowl. Grate the peeled onion and add it to the bowl with the grated potatoes.
3. Prepare Waffle Mixture: Add the shredded cheese, gluten-free all-purpose flour, salt, and pepper. Mix everything thoroughly with your hands until you achieve a uniform waffle mixture.
4. Shape Mixture into Balls: Use a spoon to scoop small portions of the mixture to ensure uniform size. Roll the portions into small balls, pressing lightly to compact them (You’ll get either 24 small balls or 12 large balls).
5. Cook in the Waffle Iron: Preheat the waffle iron and grease it lightly with butter to prevent sticking. Place a potato ball in the center of each section of the waffle iron and gently press to flatten. Cook for 3-5 minutes until the waffles are golden brown and crispy and no more steam escapes from the waffle iron. Place the cooked hash brown waffles on a wire rack on a baking dish in the oven at 200F to keep the waffles warm while cooking the other waffles.
6. Serve and Enjoy: Serve the hash brown waffles hot with your favorite dip.

Notes

Potatoes: I used Yukon gold potatoes, but feel free to use whichever potatoes you have on hand. Make sure to leave the skin on while cooking the potatoes so they don’t absorb too much water. You’ll also want to boil the potatoes until they are less hard and easier to grate, but not too soft so that they become mashed potatoes.

Onion: I used a yellow onion, but white onions or red onions will work just as well.

Cheese: I like using a mixture of cheddar cheese and mozzarella cheese, but you can use other types of softer shredded cheeses you prefer. Alternatively, if you are lactose-intolerant, feel free to use shredded dairy-free mozzarella cheese or dairy-free cheddar cheese instead.

Condiments: For seasoning I’ve used salt and ground black pepper, but go ahead and use other condiments that you enjoy such as garlic powder, onion powder, and if you want a kick of heat, go ahead and add a dash of ground paprika or ground cayenne pepper.

Gluten-Free Flour: You can use a gluten-free all-purpose flour blend or cornstarch if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.

Butter: I like using butter to grease the waffle iron, but you can also use non-stick cooking spray or vegetable oil instead. The point is to grease the waffle iron so the waffles don’t stick to it and the edges cook up golden brown and crispy.

Waffle Iron: I used a mini waffle maker that can only cook 1 mini waffle at a time, so it took longer. But if you use a bigger waffle iron that can cook two waffles at a time, you’ll cook these waffles much faster. This recipe makes 24 mini waffles, or 12 larger waffles.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Snacks