The “Will It Waffle?” game is an old one, and we’ve grown accustomed to rolling our eyes at mash ups that don’t quite work. Thanksgiving stuffing waffles? Falafel waffles? Mac and cheese? Burger patties? The waffle version isn’t quite an improvement on the original, and you better believe there’s more than a little mess involved in making one.
But hash browns? Hash browns were made to be waffled. Great hash browns have a crispy exterior on both sides and a starchy, slightly creamy middle. Since the iron cooks simultaneously on both sides, you get maximum crisp without having to flip or add more oil to the pan. All those pockets make the hash browns even crispier and create a perfect vessel for the Greek yogurt, ketchup, or fried egg that goes on top.
View Recipe: Waffle Iron Hash Browns
A wide surface area on each potato waffle also makes for a fun brunch idea: the hash brown bar. Set out toppings like cheese, bacon, sour cream, fresh salsa, and scallions and let guests build their own. Serving a St. Patty’s Day brunch? Top the hash brown waffles with sliced corned beef or sausage and quickly braised cabbage. Your guests will thank you.