Bacon and Cheese Loaded Hashbrown Waffles
Crispy and cheesy waffles loaded with bacon and hashbrowns that make for an unforgettable breakfast experience.
Ingredients
Main Ingredients
- 2 cups frozen shredded hashbrowns Choose a brand that uses simple ingredients with no preservatives; I prefer Simply Potatoes®.
- 1 cup cooked and crumbled bacon Use high-quality bacon for the best flavor; thick-cut organic bacon works wonders.
- 1 cup shredded sharp cheddar cheese Aged cheddar adds a robust flavor; I recommend Tillamook for quality.
- 2 large beaten eggs Bringing eggs to room temperature helps them incorporate better into the mixture.
- 1/4 cup chopped green onions Fresh green onions add a pop of flavor and color.
Instructions
Preparation
- Preheat your waffle iron according to the manufacturer’s instructions, which usually takes about 5 minutes.
- In a large mixing bowl, combine the hashbrowns, cooked bacon, shredded cheddar cheese, beaten eggs, and chopped green onions. Stir until everything is well incorporated, which should take about 2 minutes.
- Lightly grease the preheated waffle iron with non-stick spray to ensure your waffles come out easily.
Cooking
- Scoop about half a cup of the mixture onto the waffle iron, spreading it evenly. Close the lid and cook until golden brown—approximately 5 minutes.
- Carefully remove the waffles with a fork and repeat with the remaining batter.
Serving
- Serve them hot with choices like sour cream, salsa, or your favorite dipping sauce.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.