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Bacon and Cheese Loaded Hashbrown Waffles

Bacon and cheese hashbrown waffles combine crisp bacon, sharp cheddar, and shredded potatoes in a 7-inch waffle iron. Cook each waffle until deep golden and crisp, with a center temperature of 160°F.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon
  • 1 package (16 oz) frozen shredded hash browns thawed and squeezed very dry
  • 2 eggs large
  • 0.25 cup all-purpose flour
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 2 scallions thinly sliced
  • 1 nonstick cooking spray for the waffle iron

Equipment

  • 1 12-inch skillet
  • 1 7-inch round waffle iron

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp; drain on paper towels and crumble.
  2. Whisk the eggs, flour, salt, and pepper in a large bowl.
  3. Stir in the hash browns, cheddar, scallions, and crumbled bacon until evenly combined.
  4. Preheat a 7-inch round waffle iron according to the manufacturer's instructions.
  5. Coat both plates with nonstick cooking spray.
  6. Spoon about 1 cup of the potato mixture into the waffle iron and spread it evenly; close and cook for 8 to 12 minutes, until deep golden and crisp and the center reaches 160°F.
  7. Repeat with the remaining mixture, spraying the iron between waffles.

Notes

Squeeze the thawed hash browns very dry so the waffles turn crisp. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, swap in a gluten-free all-purpose flour blend.