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Bacon and Cheese Loaded Hashbrown Waffles

Loaded Hashbrown Waffles

This recipe creates a perfectly crispy, golden-brown waffle made of shredded potato, studded with salty bacon and oozing with melted cheese. It combines the crispy edges of a perfect hashbrown with the convenience and fun shape of a waffle, creating a hearty, unforgettable dish. This versatile meal works for a satisfying breakfast, a quick lunch, or a fast and filling dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound refrigerated shredded hash browns
  • 1 cup bacon bits (use pre-cooked for ease)
  • 1 cup shredded cheese (cheddar or a Mexican blend works great)
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Non-stick cooking spray

Equipment

  • Waffle iron
  • Large mixing bowl
  • Fork or spatula
  • Paper towel

Method
 

Instructions
  1. Preheat and Prepare: Turn your waffle iron on to a medium-high heat setting. Give it a good 5-10 minutes to get properly hot. A hot iron is key to getting that crispy exterior and preventing sticking.
  2. Mix the Ingredients: In a large mixing bowl, add the shredded hash browns, bacon bits, shredded cheese, and the four beaten eggs. Stir everything together until it's just combined. You don't want to overmix it, just make sure the egg is evenly distributed to act as a binder.
  3. Season the Mixture: Sprinkle in the salt and pepper and give it one last gentle stir. This simple seasoning is all you need, as the bacon and cheese bring a ton of flavor.
  4. Cook the Waffles: Once the waffle iron is hot, generously spray both the top and bottom grids with non-stick cooking spray. Scoop about 1 cup of the hashbrown mixture onto the center of the iron and spread it out evenly. Don’t overfill it, as it will spread a bit as it cooks.
  5. Be Patient: Close the lid and let it cook for 6-8 minutes. The timing can vary depending on your waffle iron, so look for a deep golden-brown color and crispy edges. Resist the urge to open the lid too early, as this can cause it to tear.
  6. Serve and Repeat: Carefully remove the finished hashbrown waffle with a fork or spatula. Place it on a plate and continue the process with the remaining mixture, making sure to spray the iron between each waffle. This recipe is one of the best recipes for 8 people if you serve one waffle per person with toppings, yielding about 6-8 waffles depending on the size of your iron.

Notes

For the crispiest waffles, ensure you remove as much moisture as possible from the shredded hashbrowns by patting them with a paper towel or squeezing them in a clean kitchen towel. Be generous with non-stick spray to prevent sticking. For variations, you can substitute bacon with crumbled sausage or ham, or add sautéed vegetables for a vegetarian option. This recipe is naturally gluten-free, but check your bacon bits to be sure.