Name: WaffleUp "Hash Brown" Style Potato Waffles
Prep time: 30 min
Cook time: 10 min
Ingredients: 400 g Raw potatoes (Peeled and cut into chunks); 1 Small onion; 2 Large eggs; 350 ml Milk; 70 ml Vegetable oil; 350 g Plain flour; 1 tbsp Baking powder; 1 tsp Salt; 0.5 tsp Black pepper; 1 pinch Nutmeg

WaffleUp “Hash Brown” Style Potato Waffles

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Prep Time 30

Cook Time 10

Servings: 5

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

400 g Raw potatoes Peeled and cut into chunks
1 Small onion
2 Large eggs
350 ml Milk
70 ml Vegetable oil
350 g Plain flour
1 tbsp Baking powder
1 tsp Salt
0.5 tsp Black pepper
1 pinch Nutmeg

Method

The Blitz (Crucial Step): Unlike traditional hash browns, you want to put your potatoes, onion, eggs, milk, and oil into a blender or food processor. Blitz until you have a smooth, pourable liquid.
Combine: Pour your potato liquid into a large bowl. Whisk in the flour, baking powder, and seasonings until the batter is uniform. It should be the consistency of a thick pancake batter.
The Pour: Use the WaffleUp measuring cup. Pour the batter steadily into the top funnel. Tip: Because potato starch can settle, give the batter a quick whisk immediately before each scoop.
Bake: Use a higher setting (Level 4 or 5). Potato waffles take slightly longer to crisp up than flour-based ones. Wait for the beep!
The Reveal: Open the handle carefully. You’ll have a perfectly round, golden-brown potato waffle with that signature "grated" texture look on the surface, but a soft, fluffy middle.

Notes

Because the WaffleUp relies on gravity and a narrow funnel, you can’t just throw in thick shredded potatoes—they’ll get stuck! Instead, we use a smooth potato batter (inspired by the official CASO “Marco’s Potato Waffles” method) to ensure it flows perfectly through the machine.

WaffleUp “Hash Brown” Style Potato Waffles