Tag: hash browns

Hash Brown Waffles

For those of us who are gluten free, potatoes tend to be on the menu quite often.  After a while, it becomes a challenge to keep things interesting!  Recipes like this one are fun and easy, something different that both adults and kids will love.  Hash Brown Waffles are the perfect side for BBQ dinners, pork, chicken and even fish.

Wondering what makes the recipe so easy?  The secret is using frozen, shredded hash brown potatoes.  Not only do you avoid having to shred the potatoes yourself, but you can skip the step of wringing out all the moisture.

When shopping for shredded hash browns, look for plain, unseasoned.  Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients.  I like the Ore-Ida brand.

4 Servings, Serving size = 1 waffle

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Ingredients:

  • 3/4 lb. (12 oz.) frozen gluten free shredded hash brown potatoes
  • 1 egg
  • 1/4 cup milk (I used 2%)
  • 1 tbsp. canola oil
  • 1/4 tsp. garlic granules
  • 2 tsp. dried onion flakes
  • 1/2 tsp. seasoned salt
  • salt and fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • cooking spray

Preparation:

Take the hash browns out to thaw about 2 hours ahead of time, they do not have to be completely defrosted.

Whisk together the egg, milk, oil and seasonings.  Add the hash browns and stir together with a spatula until evenly coated.  Cover and let it sit at room temperature while you preheat your waffle iron to 350º.

Mist the waffle iron generously with cooking spray.  Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula.  Use all of the hash browns, they will cook down as the potatoes release their liquid.

Cook for 15 minutes, then check every 5 minutes to see how they’re doing.  Mine took close to 30 minutes to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to transfer the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately.  They will lose some of their crispness as they cool off.

If you have leftovers, they can be reheated in the oven on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended).  Microwaving is always an option, but the waffles will be soft.

Notes ♪♫ I love using frozen hash browns in recipes and always have them on hand in my freezer pantry.  Check out my brunch worthy Gluten Free Sausage and Hash Brown Casserole, or for a hearty dinner, check out my Gluten Free French Meat Pie.

Originally posted 07/19/2021        Rephotographed 04/30/2025

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Hash Brown Muffin Cups

Aren’t these the cutest?  Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved!  Using frozen hash browns really cuts down on the prep work.  This is a great brunch recipe because you can prepare it the night before and bake in the morning.

Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine.  I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go.  If the potatoes are seasoned or include other ingredients, then investigate further before buying.  I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

  • 20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • fresh ground pepper, to taste
  • 1/2 tsp. garlic granules
  • 1/8 tsp. paprika
  • 2 tbsp. olive oil
  • cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag.  Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes).   After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings.  Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

Mist the muffin tin with cooking spray and spoon the potatoes evenly into the 12 cups.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray.  Bake for 45 minutes.

The edges should be browned and crispy.  Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side.  They reheat well, and ours stayed crispy even after microwaving.  You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old.  We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies.  Today I still eat lots of salads and this is just a handy thing to have in your kitchen!  Here’s the current model.

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Gluten Free Sausage and Hash Brown Casserole

Breakfast casseroles are my go-to for morning entertaining or a light dinner.  Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites).  Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!

9 servings

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Ingredients:

I love that you can vary the ingredients and have something a little different each time.  Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon.  Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition.  Cheddar is a classic choice for this casserole, but any cheese will work.  I used my favorite, gruyere.  Colorful veggies like bell pepper and broccoli can be added, but be sure to cook them in advance to remove some of their moisture.  With extra veggies you may need to extend the cook time.

Ingredients…

  • 12 oz. hash brown potatoes, shredded or cubed
  • 9 oz. gluten free Italian chicken sausage, or use your favorite
  • 1 tsp. olive oil
  • 3/4 cup shredded gruyere cheese, or use cheddar
  • 7 large eggs
  • 1 cup milk (I used 2%)
  • 1 tsp. gluten free breakfast sausage seasoning or seasoned salt
  • paprika
  • cooking spray

Preparation:

Coarsely chop the sausage, or pulse in an electric chopper.

Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage.  Set aside to cool.

Combine the hash browns and sausage with half of the cheese and mix thoroughly.

Beat the eggs with the milk and seasoning.

Mist an 8 x 8″ square glass baking dish with cooking spray.  Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything.  Top with the remaining cheese and sprinkle with paprika.

Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking.  Refrigerate overnight.

In the morning, take the dish out of the refrigerator at least one-half hour before baking (so the glass doesn’t crack).  Preheat the oven to 350º.  Remove the foil and bake for 1 hour.  If needed, bake for an additional 10-15 minutes.  Note, other items baking at the same time will lengthen the cook time.

The casserole will be golden brown with the sides pulling away from the baking dish.  Check the center with a toothpick, it should come out dry.

This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham.  Don’t fight over the corners!

Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned.  Today there are so many options for gluten free sausage, ham and bacon.  You should have no problem finding one that your family will enjoy.  Always be careful with spice blends and grate your own cheese for best flavor and no unwanted additives.

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