Healthier Hashbrowns

Potato & carrot hashbrowns.png

A few weeks ago, I woke up in the mood for some crispy hashbrowns but decided to try a new method since all my previous attempts have been a failure. In the past, I have attempted to make hashbrowns in the skillet but it usually results in using more oil than is healthy and not the right level of crispiness.  So instead, I decided to try it in the waffle maker because if you think about it both sides are being pressed together which helps to keep them together and to get a crisp outside and soft inside. I gave it a try and it was hands down the best decision I have ever made. The result was perfectly crispy hashbrowns that were still nice and fluffy on the inside. The best part about these hashbrowns is that it uses very little oil and also contains carrots which help to lower the starch content of the potatoes while also contributing vitamin C. These have very quickly become a household favorite and one of my go-to breakfasts.  The carrots help to add a slight sweetness as they become crispy and takes these hashbrowns to another level.  They can be made in advance and stored in the freezer and when you’re ready to eat them you can heat them on the skillet for a quick breakfast. Now that you know why these are a better choice, let’s get into what you will need to make them yourself.


◊ Serves 2

  • 3 small russet potatoes (grated)
  • 1 large carrot (grated)
  • 1/2 tsp salt  ( or more to taste)
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp butter ( or use cooking oil spray)

optional toppings:

  • salsa
  • avocado
  • green onions
  • diced tomatoes


  1. Begin by grating both the potatoes and carrots and place them onto a clean kitchen towel (or paper towels).
  2. Squeeze the potato and carrot mixture to remove as much water as possible. Continue to ring until no excess water comes out.
  3. Lay out the potato and carrot mixture on a clean paper towel and set aside for 5 minutes to allow for any excess water to be removed.
  4. In the meantime, begin to heat your waffle maker.
  5. Once all of the excess water has been removed from the potato and carrot mixture, add in the seasonings and stir to combine.
  6. Add in the butter to the waffle maker and evenly spread it to coat. If using cooking oil spray, spray a small amount just to coat the waffle maker.
  7. Using a spoon, or a spatula, evenly distribute the hashbrown mixture to the waffle maker ( I used about 1 cup of the mixture per waffle) and close the waffle maker.
  8. Allow to cook uninterrupted for about 15 minutes. You will see steam which is completely normal and should assure you that any excess water is being evaporated.
  9. Carefully remove, I found it easiest using a fork, and enjoy!

I hope you enjoy this recipe and if you give it a try, be sure to tag us on Instagram @lifeatthemesa. As always,  thank you for taking the time to check out my blog, to keep on top of all my latest posts, be sure to sign up with your email to be notified of every time I post. I will be back soon with another recipe!

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