Description
These Bacon and Cheese Loaded Hashbrown Waffles transform ordinary breakfast potatoes into an extraordinary culinary experience by using your waffle iron to create the perfect crispy exterior and tender interior. When traditional hashbrowns meet the waffle maker, something wonderful happens. The waffle iron’s heat creates those perfect crispy edges all around while the interior stays tender and flavorful. By adding bacon and cheese to the mix, you elevate simple hashbrowns into a complete meal that’s satisfying and utterly delicious.
Ingredients
- 4 cups frozen hashbrowns, thawed (or 4 medium potatoes, shredded)
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 6 slices bacon, cooked and crumbled
- 3 tablespoons butter, melted
- 2 large eggs, beaten
- 1/2 cup onion, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for brushing waffle iron)
Instructions
Step 1: Prepare Your Ingredients
- If using frozen hashbrowns, thaw them completely and pat dry with paper towels to remove excess moisture.
- Cook the bacon until crispy, then crumble into small pieces.
- Preheat your waffle iron to medium-high heat (or the potato/hashbrown setting if available).
- Finely dice the onion and shred the cheese if not using pre-shredded.
Step 2: Create the Hashbrown Mixture
- In a large mixing bowl, combine the thawed hashbrowns, melted butter, and beaten eggs.
- Add the diced onion, garlic powder, onion powder, salt, and pepper to the bowl.
- Mix thoroughly until all ingredients are evenly distributed.
- Fold in 3/4 cup of the shredded cheese and 3/4 of the crumbled bacon, reserving the rest for topping.
Step 3: Cook in Waffle Iron
- Lightly brush your preheated waffle iron with olive oil to prevent sticking.
- Scoop approximately 1 cup of the hashbrown mixture into the center of the waffle iron.
- Close the lid and press down gently to spread the mixture evenly.
- Cook for 7-10 minutes until golden brown and crispy. Do not open the waffle iron too early to ensure proper crisping.
- Once golden and crispy, carefully remove the hashbrown waffle using a silicone spatula.
Step 4: Add Final Toppings
- While the waffle is still hot, sprinkle with the remaining cheese and allow it to melt.
- Top with the reserved crumbled bacon and any additional toppings of your choice.
- Repeat the process with the remaining mixture.
Notes
Pro Tips:
- Remove excess moisture from the hashbrowns by squeezing them in a clean kitchen towel before mixing with other ingredients. This is the secret to achieving ultra-crispy waffles!
- For extra crispy waffles, cook for an additional 1-2 minutes after the indicator light shows they’re done.
- Shred your own cheese rather than using pre-packaged shredded cheese, which contains anti-caking agents that prevent proper melting.
- Make a double batch and freeze the extras between parchment paper for quick weekday breakfasts.
- Let the waffle rest for 1 minute after removing from the iron to achieve maximum crispiness.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 320
- Sugar: 1
- Sodium: 680
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 14
- Cholesterol: 85
Keywords: bacon and cheese loaded hashbrown waffles, hashbrown waffles, breakfast waffles, potato waffles, savory waffles, bacon waffles, cheese waffles, crispy hashbrowns, waffle iron recipes, easy breakfast recipes