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Waffle Maker Hash Browns in a waffle maker

Waffle Maker Hash Browns

Print Recipe
A super simple hash browns recipe that only requires four ingredients.
Course Breakfast
Cuisine American, irish
Keyword breakfast recipe, easy breakfast recipe, easy vegan breakfast, homemade hash browns, plant based basics, plant based essentials, vegan basics, vegan breakfast, vegan breakfast recipe, vegan essentials, vegan hash browns
Prep Time 10 minutes
Servings 2
Calories 283
Author carleigh

Equipment

  • Waffle Maker
  • Thin cloth or nut milk bag
  • Bowl

Ingredients

  • 3 russet potatoes shredded
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder

Instructions

  • First, grate the russet potatoes. Transfer to a bowl, and sprinkle half the salt over top. Using your hands or a fork, disperse the salt evenly through the grated potatoes. Allow to sit for 10 minutes. 
  • Then using a clean thin cloth or a nut milk bag, drain as much liquid out of the potatoes as possible. Dispose of the liquid, and transfer the potatoes back into the bowl. Add the remaining salt, nutritional yeast and garlic powder. 
  • Coat the waffle iron with spray oil or using a barbecue brush, liberally add oil to the waffle iron grates to avoid any sticking. Transfer the grated potato mixture onto the waffle iron until slightly over-stuffed and close. If your waffle iron has a heat setting, turn it to medium-high.
  • Allow to cook for five minutes before you begin intermittently checking to avoid burning. The potatoes are ready when they are crispy on top and golden brown. Unplug and safely remove from the waffle iron using a silicone spatula. Serve with ketchup as desired. 

Nutrition

Calories: 283kcal | Carbohydrates: 61.4g | Protein: 10.7g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1179.2mg | Potassium: 1491.5mg | Fiber: 6.1g | Sugar: 2g | Vitamin A: 3.2IU | Vitamin C: 18.2mg | Calcium: 42.8mg | Iron: 3.3mg