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Bacon and Cheese Loaded Hashbrown Waffles

Ultra-crispy golden hashbrowns compressed in a waffle iron, loaded with melted sharp cheddar and smoky bacon bits.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Waffle Base
  • 20 oz shredded hashbrowns thawed and squeezed dry
  • 2 large eggs beaten
  • 1.5 cups sharp cheddar cheese shredded
  • 6 strips bacon cooked and crumbled
  • 0.25 cup green onions sliced
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • to taste salt and pepper
Toppings
  • 0.5 cup sour cream
  • 1 tbsp fresh chives chopped

Equipment

  • Waffle Iron
  • Large Mixing Bowl
  • Kitchen Towel
  • Spatula

Method
 

  1. Thaw hashbrowns and squeeze them in a kitchen towel until completely dry.
  2. In a large bowl, whisk eggs, then stir in hashbrowns, cheese, bacon, onions, and spices.
  3. Preheat waffle iron to medium-high and grease generously with spray or butter.
  4. Spread a layer of the potato mixture onto the iron, leaving a small gap at the edges.
  5. Close and cook for 8-12 minutes without opening until deep golden and crispy.
  6. Carefully remove and top with sour cream and fresh chives.

Notes

Ensure the iron is very hot before adding the potatoes to prevent sticking.