I love potatoes in nearly every form—mashed, fried, baked, roasted, grilled and especially grated into hash browns. There’s something irresistible about the contrast between crisp edges and a tender, fluffy interior. Proper hash browns deliver that texture in every bite.
One important truth about potatoes: they need fat. I don’t do “skinny” potatoes. A good dose of butter or bacon fat transforms potatoes, and hash browns are no exception. A generous amount of fat helps them crisp and develop the best flavor.
When I first saw the idea of cooking hash browns in a waffle iron, I had to try it. A waffle iron creates crisp pockets perfect for catching toppings like sour cream, bacon jam or hot sauce. I used frozen shredded hash browns (handy to keep on hand), buttered the waffle iron generously, piled a mound of the frozen potatoes on the iron, added a bit of bacon fat and closed the lid. Then I waited, impatient but excited.
The result was incredible: a cross between a potato chip and a classic hash brown—deeply crisp on the outside and soft inside. Topped with bacon jam it was already delicious, but I wanted to push it further. I thought about chili but settled on chorizo.
Chorizo brings bold, self-contained flavor, so you don’t need to add a lot of extra seasoning. I browned a pound of bulk Mexican-style chorizo in a skillet until it had crispy bits, then stirred in black beans and a can of diced tomatoes with green chiles. A handful of corn finished the hash; I simmered briefly until the corn was heated through. Then I built my dish: a waffle-iron hash brown on the bottom, a generous scoop of the chorizo, bean and corn mixture, another hash brown on top, and finishing touches of sour cream, a spoonful of salsa and a few candied jalapeño slices.
The combination was heavenly. My brother suggested adding a poached or sunny-side-up egg on top, and that’s the obvious next-level move—something to try next time.
Waffle Iron Hash Browns and Chorizo Hash
Rebecca Lindamood
Ingredients
For the Waffle Iron Hash Browns:
- Frozen hash browns or freshly shredded potatoes
- Butter or a combination of butter and bacon fat
For the Chorizo Hash:
- 1 pound bulk Mexican-style chorizo
- 2 cups cooked black beans or 1 can black beans, drained and rinsed
- 1 standard can diced tomatoes with green chiles
- 2 cups frozen or fresh sweet corn
Optional for serving:
- Sour cream
- Salsa
- Candied or jarred jalapeño slices
Instructions
To Prepare Waffle Iron Hash Browns:
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If your waffle iron has multiple sections, place a 1/4-inch pat of butter in each section. For a single large section, dot about three pats of butter around the surface. Pile about 2–3 inches of shredded potatoes on the base, dot with more butter or a little bacon fat, close the lid and cook until the desired crispness—about 8 minutes for a deep crisp. Remove with tongs and repeat until you have enough servings.
To Prepare the Hash:
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In a heavy skillet, break up the chorizo and cook, stirring often, until fully cooked and browned in spots. Drain excess fat if necessary, then return the chorizo to the pan if drained.
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Add the black beans and the diced tomatoes with green chiles, stir and bring to a gentle simmer. Add the corn and cook just until heated through.
To Serve:
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Place a waffle-iron hash brown on a plate, top with a scoop of chorizo hash, and finish with another hash brown. Add a dollop of sour cream, a spoonful of salsa and a candied jalapeño slice if you like.
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Or top with a poached or sunny-side-up egg for an extra-rich finish.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
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