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  • Mika Leon

Hash brown waffles

These waffle hash browns are my happy place. They're crispy, they're perfect and have the most amazing soft and fluffy center. I love jazzing them up when I have friends over for brunch on the weekends. To these I added a fried egg, smoked salmon and homemade dill & caper yogurt sauce. It was SO GOOD!!! Do not let this recipe intimidate you. It's so easy to make, I promise!

Makes 4 big waffles


  • 1 large russet potato peeled

  • ½ a red onion

  • 1 egg, beaten

  • 1 tbsp. AP flour

  • 1 tbsp. of melted butter

  • ½ tsp. Salt

  • A few dashes of black pepper


  1. Preheat your waffle iron.

  2. Grate your peeled potato on a box grater. Get your peeled potato and place in the center of a cheese cloth or towel and drain all the excess water. Now grate your onion the same way and drain it in the cheese cloth as well. Add your dry grated potato & onion to a large mixing bowl and add your egg, flour, melted butter, salt & pepper. Mix this with a fork until all the ingredients are incorporated.

  3. Brush some melted butter onto your waffle iron. Add ⅓ cup of your mix onto each waffle section and press down on it a little to flatten it just a bit. Cook for about 10 minutes or until they are golden & crispy. Feel free to double up this recipe and keep them warm in the oven.

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