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Bacon and Cheese Loaded Hashbrown Waffles

Crispy shredded hashbrowns mixed with melted cheddar cheese and smoky bacon, cooked to perfection in a waffle iron.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Waffle Base
  • 20 oz refrigerated shredded hashbrown potatoes
  • 1.5 cups sharp cheddar cheese freshly grated
  • 8 slices bacon cooked crisp and crumbled
  • 3 large eggs lightly beaten
  • 0.25 cup all-purpose flour
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Garnish
  • 0.5 cup sour cream for serving
  • 2 tbsp fresh chives chopped, for serving

Equipment

  • Waffle Iron
  • Mixing bowl
  • Measuring Cups and Spoons
  • Wire cooling rack

Method
 

  1. Preheat your waffle iron to a medium-high setting and spray generously with non-stick cooking spray.
  2. In a large mixing bowl, combine the refrigerated hashbrowns, shredded cheddar cheese, crumbled bacon, flour, garlic powder, onion powder, salt, and pepper. Toss until well mixed.
  3. Pour the beaten eggs over the potato mixture and stir until all ingredients are evenly coated and moistened.
  4. Scoop about 1/2 to 3/4 cup of the mixture onto the center of the preheated waffle iron, spreading it slightly.
  5. Close the lid and cook for 8 to 12 minutes, or until the waffle is deeply golden brown and crispy. Do not open the iron too early.
  6. Carefully remove the waffle and place it on a wire cooling rack while you cook the remaining batches.
  7. Serve warm, topped with a dollop of sour cream and a sprinkle of fresh chopped chives.

Notes

If using frozen hashbrowns, thaw them completely and squeeze out all excess moisture in a clean kitchen towel before using, or the waffles will be soggy.