Step 1: Peel the Russet potatoes and shred them using a box grater or a food processor with a grating disc. Immediately transfer the shredded potatoes to a large bowl of cold water.
Step 2: Swirl the potatoes in the cold water for about a minute to remove excess starch. Drain them thoroughly in a colander.
Step 3: Transfer the drained potatoes to a clean kitchen towel or several layers of paper towels. Gather the edges and twist tightly, squeezing out as much water as possible. This is crucial for crispy results. Repeat if necessary until the potatoes are noticeably dry.
Step 4: Place the dried shredded potatoes in a clean, dry bowl. Drizzle with 1 tablespoon of olive oil (or chosen fat) and season with salt, black pepper, and optional garlic/onion powder. Mix well to ensure the potatoes are evenly coated and seasoned.
Step 5: Preheat your waffle iron according to the manufacturer’s instructions. Once hot, lightly brush or spray the top and bottom plates with additional oil or cooking spray to prevent sticking.
Step 6: Place about 1/2 to 3/4 cup of the seasoned shredded potatoes onto the center of the hot waffle iron. Close the lid, pressing down gently but firmly to compress the potatoes into the grid. Do not overfill.
Step 7: Cook for 8-12 minutes, or until the hash browns are deeply golden brown and incredibly crispy. Cooking time will vary by waffle iron. Avoid opening the lid too early, as this can interrupt the browning process.
Step 8: Carefully remove the Crispy Waffle Iron Hash Browns with a non-stick spatula. Serve immediately and enjoy your perfectly crunchy breakfast!