Can I make hash brown waffles with frozen hash browns?

Yes, thawed frozen hash browns work well here—you just need to pat them completely dry first. Frozen shreds are partially cooked and hold less starch than fresh potatoes, so removing excess moisture is key to getting a crisp crust. The result won’t be quite as airy as fresh grated russet, but still gives you golden, crisp-edged potato waffles with minimal prep.

Why aren’t my hash brown waffles getting crispy?

If your waffled potatoes come out soft instead of crisp, it’s almost always about moisture. Make sure the potatoes are fully wrung dry before mixing, and don’t overload the waffle iron—too thick a layer traps steam. Also, give them time: 10–15 minutes in the iron lets the crust set before you peek.

What can I serve with hash brown waffles?

These crispy waffled hash browns pair with just about anything savory. Try them alongside tofu scramble, tempeh bacon, or avocado for breakfast. For brunch, pile them with vegan sour cream, scallions, or smoky shiitake bacon. They’re also great with spicy sauces like sriracha or salsa.

Loaded Hash Brown Waffles | Olives for Dinner

Name: Loaded Hash Brown Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large russet potato, peeled and rinsed; 1 tablespoon JUST Egg; 1 teaspoon olive oil; 1 teaspoon baking powder; 2 scallions, chopped (plus extra for topping); Salt and freshly ground black pepper, to taste; ¼ cup shredded vegan cheddar cheese; Cooking spray; Crumbled tempeh bacon (or vegan sausage); Vegan sour cream; Sriracha

Description

A single russet potato meets a waffle iron and suddenly breakfast gets interesting. These hash brown waffles brown from both sides at once, building a crisp, golden crust with a soft center. Melted vegan cheddar adds richness, scallions keep it fresh, and a finish of tempeh bacon and dairy-free sour cream makes it a breakfast or brunch perfect to linger over.

Ingredients

For the potato hash browns

1 large russet potato, peeled and rinsed
1 tablespoon JUST Egg
1 teaspoon olive oil
1 teaspoon baking powder
2 scallions, chopped (plus extra for topping)
Salt and freshly ground black pepper, to taste
¼ cup shredded vegan cheddar cheese
Cooking spray

To serve (optional)

Crumbled tempeh bacon (or vegan sausage)
Vegan sour cream
Sriracha

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Instructions

Grate and Prep the Potato

Peel and grate the russet potato on a box grater.
Transfer the shreds to a bowl of cold water and let them sit for a few minutes to loosen excess starch. Swirl with your hand, then scoop the potatoes into a sieve and rinse until the water runs clear.
Wrap in a clean kitchen towel and wring out as much liquid as possible until the potatoes are crumbly and dry.

Make the Mixture

In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour over the potatoes and toss well to coat.
Add chopped scallions, salt, pepper, and vegan cheese. Mix until evenly combined.

Cook the Waffle

Preheat your waffle iron and coat both plates with cooking spray. Spread the potato mixture evenly over the surface, close the lid, and press gently to compact.
Cook for 10–15 minutes, or until the waffle is golden and crisp on both sides.

Top It Off

Transfer the waffle to a plate and top with vegan sour cream, a drizzle of sriracha, chopped scallions, and crumbled tempeh bacon or plant-based sausage.
Serve immediately while it’s hot and crisp.

Notes

Yield: This recipe makes one 6-inch waffle—perfect for one or two people. You can easily double or triple it to batch-cook for brunch.
Storage: If you make extras, let the waffles cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag.
Reheat: Pop frozen hash brown waffles straight into a 375°F air fryer or toaster oven for 5–7 minutes, until crisp and heated through.
Timing note: Waffle irons vary—if yours runs hot, check at 10 minutes; cooler models may take closer to 15. You’re looking for even browning and no visible steam.
Serving tip: These hold best when served immediately. For multiple waffles, keep the first one warm in a 200°F oven while the next cooks.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Waffle Iron
Cuisine: American