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Hash Brown Waffles | No-Oil

Hash Browns are one of my favorite breakfasts! One thing I really love is making them in a waffle iron because it cooks both sides at one time. No flipping required!

crispy hash browns in plate with waffle iron in background

In the past, I used to make hashbrowns in my nonstick frying pan but always had to hang around the stove to flip them when one side finished browning. Back in 2014, I discovered a better way.

You’ll love hash browns made in a waffle iron because they’re…

  • Completely oil-free
  • Extra crispy
  • Fast and easy
  • Terrific for breakfast
  • Hands-off with no flipping required

How to make waffle hash browns

Move over oatmeal, these hash browns are one of the easiest healthy breakfast options that can be found.

Frozen hash browns

Make sure to purchase frozen hash browns that have no additives. They need to be simply potatoes. Walmart, Aldi’s, and many grocery stores carry these. Just be sure to read the labels.

Believe it or not, the hash browns will be added to the hot waffle iron still frozen. No need to defrost them. You can also make your own fresh hash browns if desired.

frozen hash brown in black waffle iron

When you’re ready to make hash browns, heat up your waffle iron and make sure it’s been seasoned recently.

Spices to use

Add spices and seasonings desired. Some of my favorites are sea salt, pepper, garlic powder, onion powder, nutritional yeast, and smoked paprika.

Diced onions make a terrific addition. I sometimes like to and other veggies like mushrooms, bell peppers, and even spinach.

After sprinkling the seasonings, lower the lid and allow to cook for approximately 6-8 minutes. Waffle iron temperatures differ, so check regularly until you find the right cooking time for your appliance.

cooked crispy hash browns in waffle iron with lid raised

Once done, remove from the heat, unplug the waffle iron, and serve warm.

What to serve with hash browns

We love to eat our hash browns with toast and fresh fruit. Grits are also a great option for serving with these.

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

overhead photo of crispy hash browns with waffle iron in background

*Originally published December 2014.

Your Hash Brown Questions Answered

  • Q: How do I keep it from sticking? A couple of important things to remember to keep it from sticking. First, always season your waffle iron or press periodically to maintain the surface area. Second, allow plenty of cooking time for potatoes to get crispy.
  • Q: Can I make my own hash browns for this? Sure, though I’ve never done that myself. There is a process fresh hash browns have to go through of soaking and squeezing out excess water, and I just like to keep it simple with frozen ones.
  • Q: Are hash browns vegan? Yes, they are vegan and also gluten-free. Just remember to read labels and purchase the ones that are only potatoes without any additional seasonings.
  • Q: Do hash browns have eggs in them? Not naturally. Hash browns are just potatoes.
plate full of hash browns with toast and orange slice

Other great vegan breakfast recipes

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overhead photo of crispy hash browns with waffle iron in background

Waffle Iron Hash Browns No Oil

Yield: 1 serving
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes

Hash browns are one of my favorite breakfasts! One thing I really love is making them in a waffle iron because it cooks both sides at one time. No flipping required!

Ingredients

Instructions

    1. Make sure to purchase frozen hash browns that have no additives. They need to be simply potatoes. Walmart, Aldi's, and many grocery stores carry these. Just be sure to read the labels.
    2. When you're ready to make hash browns, heat up your waffle iron and make sure it's been seasoned recently.
    3. Add spices and seasonings desired. Some of my favorites are sea salt, pepper, garlic powder, onion powder, nutritional yeast, and smoked paprika.
    4. Diced onions make a terrific addition. I sometimes like to and other veggies like mushrooms, bell peppers, and even spinach.
    5. After sprinkling the seasonings, lower the lid and allow to cook for approximately 6-8 minutes. Waffle iron temperatures differ, so check regularly until you find the right cooking time for your appliance.
    6. Once done, remove from the heat, unplug the waffle iron, and serve warm.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 1
Amount Per Serving: Calories: 90Total Fat: 0gCholesterol: 0mgCarbohydrates: 20gFiber: 2gProtein: 2g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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waffle iron hash browns photo collage for pinterest
waffle iron hash browns photo collage for pinterest

Kim

Tuesday 24th of August 2021

Hi! Can you share the brand if potatoes you use? Every brand seems to have dextrose.

Terri Edwards

Tuesday 24th of August 2021

Hi Kim- I usually use off-brands such as from Aldi's or my local grocery store called Ingels.

Josie

Tuesday 31st of March 2020

Can I make them in an air fryer?

Terri Edwards

Tuesday 31st of March 2020

Hi Josie- I haven't made these in an air fryer, but it would be worth a try!

Liz Eck

Monday 27th of March 2017

Terri, can you tell me about using the panini maker, why you like it better, and any different prep, how long, etc? Tried in a waffle maker, total fail (live and learn!!) Would like to use your best method. Thanks!!

EatPlant-Based.com

Monday 27th of March 2017

Liz, I like the panini maker because it's more of a flat surface (without the waffle holes), so it's easier to clean up. The trick with hash browns--whether in a panini maker, waffle iron, Foreman Grill, etc--is to cook until very crispy. Mine takes a good 7 minutes or so. Once they are crispy, the lid can be opened without sticking. I also season my appliance with a spritz of cooking spray every 5-6 uses. Hope this helps!

Paul Gabriel

Monday 9th of January 2017

I have had similar misadventures with small appliances. In a nonstick frying pan, I use small amounts of veggie broth which I have to keep replenishing splash by splash. But, in a sandwich maker--no can do. So, spray coconut oil. I read the nutritional label and found that for A QUARTER of a second burst, it has NO FAT. I don't know how to get that low a shot. The amount should have been calculated on a three second or so burst. Talk about living up to the letter but not the spirit of the labeling law. BTW, did you see the Snopes post in early January 2017 that actually showed Wheaties, I believe, being held by a magnet. Elemental iron (iron filings) can't be safe to eat or usable by the body.

EatPlant-Based.com

Monday 9th of January 2017

Paul, it is true that spray oils list a serving size as 1/3 or 1/4th of a second, which is basically impossible. They are able to say 'zero fat' on the labels, because the serving size is unrealistic so the fat and calories can be rounded down to zero. Actually, cooking sprays are 100% oil, so 100% fat. It's very deceptive advertising. Nutritional label guidelines are scheduled to change by 2018, and I am hoping it gets a little better.

Debbie Nason

Friday 29th of July 2016

Hi! Just found your blog, just starting out on this lifestyle. This is all so intimidating to us, and we were never 'cooks' before - lol! For the crispy potatoes do you use fresh diced onions, and do you mix them in with potatoes before putting them in machine? What spices do you use, and are approved, for this lifestyle? Thanks! Just liked your page on Facebook and will be following! ☺

EatPlant-Based.com

Friday 29th of July 2016

Welcome aboard, Debbie! For the hash browns, I use freshly sliced onions, and just pile them on the top before closing the lid. The spices I use most are nutritional yeast (not baking yeast, and found in most grocery stores), sea salt, and dry steak seasoning. This is one of our favorite breakfasts! Thanks for liking and following!

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