Bacon and Cheese Loaded Hashbrown Waffles

There’s something magical about combining breakfast favorites into one irresistible dish. As someone who loves experimenting in the kitchen, I’m always on the lookout for ways to make meals more exciting. That’s how I stumbled upon the idea of turning hashbrowns into waffles—crispy on the outside, tender on the inside, and loaded with all the good stuff. This recipe for Bacon and Cheese Loaded Hashbrown Waffles is the ultimate comfort food, perfect for lazy weekend mornings or even a fun brunch with friends.

What I love most about this recipe is its versatility. You can enjoy it as a hearty breakfast, a savory snack, or even a side dish for dinner. The combination of crispy bacon, melted cheese, and golden hashbrowns is simply unbeatable. Plus, using a waffle maker gives it that perfect texture and shape, making it feel like a special treat. Trust me, once you try these, you’ll want to make them again and again.

What You Need To Make This Recipe

Frozen shredded hashbrowns: These are the base of the recipe and provide the perfect crispy texture when cooked in the waffle maker. Using frozen hashbrowns saves time and ensures consistency, but you can also shred fresh potatoes if you prefer.

Bacon: Crispy, smoky bacon adds a rich, savory flavor to the waffles. I recommend cooking it until it’s extra crispy so it holds up well when mixed into the hashbrowns.

Shredded cheddar cheese: Cheese is what brings everything together, adding a gooey, melty goodness to every bite. Sharp cheddar works best for its bold flavor, but you can experiment with other cheeses like mozzarella or pepper jack.

Eggs: Eggs act as the binding agent, helping to hold the hashbrowns together in the waffle maker. They also add a bit of richness to the overall texture.

Green onions: These add a fresh, slightly tangy flavor that balances out the richness of the bacon and cheese. They also give the waffles a pop of color.

Salt and pepper: Simple seasonings are all you need to enhance the natural flavors of the ingredients. Adjust to your taste, but don’t skip them—they make a big difference.

Cooking spray or oil: This is essential to prevent the waffles from sticking to the waffle maker. A light coating ensures they come out perfectly golden and crispy.

Ingredients List

4 cups frozen shredded hashbrowns
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
2 large eggs, beaten
2 green onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or oil, for greasing

How to Make Bacon and Cheese Loaded Hashbrown Waffles

Step 1: Prepare the Ingredients

Start by cooking the bacon until it’s crispy. Once cooled, crumble it into small pieces. While the bacon is cooking, thaw the frozen hashbrowns slightly so they’re easier to work with. Chop the green onions and shred the cheese if it’s not already pre-shredded.

Step 2: Mix the Ingredients

In a large bowl, combine the hashbrowns, crumbled bacon, shredded cheese, green onions, salt, and pepper. Mix everything together until well combined. Then, add the beaten eggs and stir until the mixture is evenly coated.

Step 3: Preheat the Waffle Maker

Plug in your waffle maker and let it heat up according to the manufacturer’s instructions. Once it’s hot, lightly grease the plates with cooking spray or oil to prevent sticking.

Step 4: Cook the Waffles

Scoop about 1/2 to 3/4 cup of the hashbrown mixture onto the preheated waffle maker. Spread it out evenly, leaving a little space around the edges. Close the lid and cook for about 5-7 minutes, or until the waffles are golden brown and crispy.

Step 5: Serve and Enjoy

Carefully remove the waffles from the waffle maker and place them on a plate. Serve them warm with your favorite toppings, like sour cream, extra cheese, or a drizzle of hot sauce.

Tips for Making this Recipe

Thaw the hashbrowns slightly: This makes them easier to mix and ensures they cook evenly in the waffle maker.
Use freshly cooked bacon: Pre-cooked bacon can be too dry. Cooking it fresh ensures it’s crispy and flavorful.
Don’t overfill the waffle maker: Too much mixture can make the waffles difficult to cook evenly. Stick to 1/2 to 3/4 cup per waffle.
Experiment with toppings: These waffles are delicious on their own, but you can take them to the next level with toppings like avocado, salsa, or a fried egg.
Keep them warm: If you’re making multiple waffles, keep them warm in a 200°F oven while you finish cooking the rest.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can! Simply shred fresh potatoes and squeeze out any excess moisture before using them in the recipe.

Can I make these waffles ahead of time?
While they’re best served fresh, you can reheat them in a toaster or oven to restore their crispiness.

What kind of waffle maker should I use?
A standard waffle maker works fine, but if you have a Belgian waffle maker, it will give you thicker, fluffier waffles.

Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free bacon and check that your hashbrowns don’t contain any added gluten.

What other cheeses can I use?
Feel free to experiment with different cheeses like mozzarella, pepper jack, or even a blend of your favorites.

Enjoy making and savoring these Bacon and Cheese Loaded Hashbrown Waffles—they’re sure to become a new favorite in your kitchen!