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Waffled Hash Browns with Rosemary


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Waffled Hash Browns with Rosemary 0 Picture


  • 1 russet (baking) potato, about 10 ounces, peeled and shredded
  • 1/2 teaspoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon unsalted butter, melted
  • Grated cheese, sour cream, or ketchup, for serving



Step 1

1. Preheat the waffle iron on medium.

2. Squeeze the shredded potato with a towel until it’s as dry as you can manage.

(Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)

3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.

4. With a silicone brush, spread the butter on both sides of the waffle iron.

5. Pile the shredded potatoes into the waffle iron—overstuff the waffle iron a bit—and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.)

6. After 2 minutes, press down a bit on the lid to further compress the potatoes.

(Careful: The lid may be hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.

7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.

8. Serve with grated cheese, sour cream, or ketchup.

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