Bacon Cheese Hashbrown Waffles

Looking for a fun hearty twist on waffles This Bacon and Cheese Loaded Hashbrown Waffles recipe packs everything you love about breakfast into a crispy golden treat that is both satisfying and easy to make You get fluffy hashbrowns held together with eggs and loaded with bacon and cheese making every bite savory and indulgent enough for brunch or even a quick dinner

My family devoured these the first time I made them and now everyone begs to make their own custom version on weekend mornings It is a perfect way to turn leftovers into something special

Ingredients

• Refrigerated shredded hash browns: This makes the base of the recipe Grab a brand with decent potato shreds and minimal added starch for the crispiest results
• Bacon bits: Go for freshly cooked and crumbled bacon for the richest flavor but packaged bacon bits work in a pinch
• Shredded cheese: Cheddar adds a nice sharpness but you can switch it up with a blend or smoked gouda for something extra
• Eggs beaten: These bind the potatoes so they cook up firmly in the waffle iron Always choose large fresh eggs for best texture
• Salt: Just a pinch brings out all the flavors do not skip it
• Pepper: Adds a mild kick and rounds out the dish
• Non stick cooking spray: Keeps your waffles from sticking in the iron and ensures a golden finish I like the canola oil based sprays for high heat

Step by Step Instructions

Mix the Ingredients:

In a large mixing bowl thoroughly combine the shredded hashbrowns bacon bits shredded cheese and beaten eggs Make sure every potato shred is coated so nothing dries out

Season Evenly:

Sprinkle the mixture with a generous pinch of salt and a few twists of pepper Mix again and taste a small bit of the batch to check seasoning

Prepare the Waffle Iron:

Heat your waffle iron on a medium to high setting Once ready spray the plates generously with non stick cooking spray to prevent sticking Pour about one cup of potato mixture in the center

Spread and Close:

Use a spatula to spread the mixture evenly right to the edges then gently close the lid and let it cook for six to eight minutes Resist the urge to peek to allow a crispy crust to form

Check for Doneness:

When the edges are deep golden brown and you smell toasted potatoes gently lift the lid and remove the waffle using a spatula for best results

Repeat Until Done:

Continue spraying and filling the waffle iron until all the mixture is used up Each waffle gets crispier as the iron stays hot

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My favorite part of making these is seeing who gets the crispiest hashbrown corners Everyone in my house claims to have the secret so the whole batch quickly disappears

Storage Tips

Leftover hashbrown waffles store well in the fridge for up to three days Just stack them with parchment between each and reheat in a toaster or oven for a few minutes to bring back the crunch Freezing works too Pop cooked waffles in a zip top bag and freeze Reheat from frozen for busy mornings

Ingredient Substitutions

If you are out of bacon try sausage crumbles or chopped deli ham Vegan cheese and a flaxseed egg work surprisingly well for dairy free or egg free versions For extra fiber stir in a handful of wilted spinach or diced red onion

Serving Suggestions

Pile these up with a runny fried egg and a dollop of sour cream for serious brunch vibes They also pair nicely with hot sauce salsa or a fresh tomato salad My kids like theirs with ketchup or maple syrup for a sweet and salty combo

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Cultural or Historical Context

Hashbrowns and waffles have deep roots in classic American diners and comfort food breakfasts Combining the two gives you a familiar yet playful take on morning favorites Waffle irons have been used for centuries mostly for batter based treats but savory versions like this are showing up in modern brunch spots everywhere

Recipe FAQs

→ How do I keep hashbrown waffles crispy?

For extra crispiness, cook the waffles until deep golden brown and let them rest briefly on a wire rack instead of stacking.

→ Can I use fresh potatoes instead of refrigerated hashbrowns?

Yes, freshly shredded potatoes work well. Be sure to squeeze out excess moisture before mixing for best results.

→ What types of cheese can I use?

Cheddar is classic, but mozzarella, Monterey Jack, or a blend can add different flavors and textures.

→ Is it possible to make these ahead of time?

Absolutely—cook, then cool and refrigerate. Reheat in a toaster or oven for crispy results.

→ Can I substitute turkey bacon or omit bacon?

Turkey bacon, ham, or leaving the meat out altogether works well, depending on your preference.

→ Do I need to use a nonstick waffle iron?

Nonstick spray is recommended for easy removal, especially with cheese in the mix.