Vegan Hash Browns — Waffle-Style!
These vegan hash browns are hash browns, but waffle-style! This innovative spin on vegan hash browns uses the power of the waffle iron to get extra crispy hash brown waffles. Grab your favorite ketchup and get ready to dig into these hash brown waffles!
Servings: 4 waffles
Calories: 131kcal
Ingredients
- 1 pound frozen shredded potatoes thawed
- 1½ tablespoons vegan butter or coconut oil melted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your waffle iron.
- Squeeze excess water out of the shredded potatoes and toss in a large bowl with the melted vegan butter or coconut oil, salt, and pepper. Stirring until well incorporated. The shreds should be evenly coated before proceeding.
- Lightly grease the waffle maker. Distribute the potato mixture evenly and packing it in firmly. Close the lid tightly and cook on medium-high for 5-8 minutes (longer if using a thicker Belgian-style waffle iron), until golden brown all over. Serve right away, while still hot and crisp!
Notes
- Storing Tips: Let the waffle hashbrowns cool, then store them in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze them in a single layer first, then transfer to a bag or container—they’ll keep well for about 2–3 months and reheat best in a toaster or oven to stay crispy.
- Where to Find Ready-to-Cook Hashbrowns: You can find this type of potatoes in the refrigerated section of some grocery stores, alongside prepared and packaged side dishes.
Nutrition
Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 350mg | Potassium: 326mg | Fiber: 2g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg