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.
Ingredients
- 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
Instructions
- 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: Grate the peeled cooked potatoes into a large bowl. Grate the peeled onion and add it to the bowl with the grated potatoes.
- 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 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 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.
- 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
