Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again.

Why this recipe works:

Squeezing the liquid from the potatoes helps them crisp up quickly.

The waffle iron cooks the hash browns on both sides simultaneously.

The direct high heat of the waffle iron crisps up the outsides while leaving the inside silky smooth.

Note: The liquid squeezed from the potatoes can be reserved and used in place of water in bread dough to yield a softer, moister loaf. The times given below are approximations: The actual cooking time will depend on the specific waffle iron you have, and the size of the grated potato shreds. Be sure to peek inside the waffle iron and remove the hash browns whenever they're browned outside and fully cooked within, regardless of whether that takes more or less time than the recipe states.