Crispy Waffle Hashbrowns

• total time: 29 minutes

Ingredients

If you are like me, you were a huge McDonalds hash brown fan growing up. For me, I was just annoyed it was only for breakfast and I slept in a lot 🤣

But today I am showing you an easy way to make them with your waffle maker!

Macros for each Waffle Hashbrown:

83 Cals, 17g Carbs, 1g Fat, 2g Protein

Ingredients (makes 10):

2 Large Russet Potatoes (about 900g Total)

15g Corn Starch

1 Tsp Sea Salt

½ Tsp Black Pepper

1 Tsp Garlic Powder

Non Stick Cooking Spray (added 1g Fat per Hashbrown)

Directions

Peel and grate the potatoes. Add to a bowl of cold water and soak for 15–20 minutes. Soaking removes excess starch and prevents browning.

Drain the potatoes in a colander, then transfer to a clean towel and squeeze out as much water as possible. This step is essential for crispiness.

Return potatoes to the bowl. Add cornstarch, salt, black pepper, and garlic powder. Mix well to combine.

Preheat a Dash Mini waffle maker and spray with non-stick cooking spray. Add approximately 80–85g of potato mixture and cook for 3–4 minutes until the hashbrown holds its shape on its own. Transfer to a cooling rack. Repeat for all 10 hashbrowns.

Once all hashbrowns are done, air fry at 400°F for 5–6 minutes. Flip at the 3 minute mark.

Season with additional salt immediately out of the air fryer while still hot. Enjoy!