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Bacon and Cheese Loaded Hashbrown Waffles hit the spot when you're in the mood for that classic breakfast flavor without the hassle. This creation takes simple hashbrowns and mixes them with crispy bacon, gooey cheese, and fluffy eggs, then turns them into delicious golden waffles. If you want a simple yet impressive brunch, this one’s a favorite at my home and is perfect for a relaxed Saturday morning.
I first whipped up these hashbrown waffles with leftover bacon bits and cheese after a family gathering. Now, they’re a Sunday staple that everyone craves.
Ingredients
- Refrigerated shredded hashbrowns: Opt for fresh or refrigerated for the best crunch. Frozen works, but be sure to thaw and squeeze out extra moisture.
- Bacon bits: Gives a tasty, smoky kick. Thick cut cooked bacon is the tastiest choice.
- Shredded cheese: Melts into gooey goodness throughout the waffle. Cheddar or a mix like Monterey Jack are top picks.
- Eggs, beaten: Holds everything together. If possible, go for farm fresh eggs for richer flavor.
- Salt: Enhances the potatoes and helps bring out all the flavors. Kosher salt works well for even seasoning.
- Pepper: Freshly ground black pepper adds a bit of spice and balances the richness.
- Non stick cooking spray: A must for easy release and that perfect crisp. A neutral option like canola is best.
Instructions
- Mix It All Together:
- In a large bowl, toss together the shredded hashbrowns, bacon bits, cheese, and beaten eggs. Use a big fork or your hands to ensure everything gets coated well and the eggs are mixed with the potatoes.
- Season It Up:
- Add a good pinch of salt and some freshly cracked black pepper, then mix again to make sure it's evenly seasoned.
- Preheat Your Waffle Iron:
- Plug in your waffle iron and set it to medium-high heat. Let it preheat completely for the crispiest waffles.
- Prepare the Waffle Iron:
- Spray both sides of the waffle iron plates with plenty of non-stick cooking spray. Grab about a cup of the potato mixture and place it in the middle, spreading it out to the corners with a spatula or the back of a spoon.
- Cook Until Golden:
- Close the lid firmly; be careful because some steam might escape. Cook for six to eight minutes, checking at the end for how crispy you like them. They should be golden on the outside and soft inside.
- Carefully Remove and Repeat:
- Use a heat-safe spatula to carefully lift the waffle out. Let it cool on a wire rack for maximum crunch or serve it right on plates. Repeat with the rest of the mixture, spraying the iron each time to prevent sticking.
There’s something special about watching that gooey cheese get crispy in the waffle iron. My kids love grabbing the crunchy edges, and it takes me back to cozy brunches in my childhood kitchen.
How to Store Leftovers
If you let these hashbrown waffles cool completely, they’ll stay crunchy in an airtight container in the fridge for three days. For longer storage, freeze them in a single layer. To reheat, use an oven or toaster for the best crunch instead of a microwave.
Ingredient Swaps
For a veggie twist, you could swap the bacon for diced sautéed mushrooms or bell peppers. Trying out smoked gouda or pepper jack cheese can really kick things up. If you want it gluten-free, just double-check the cooking spray and bacon bits.
Serving Ideas
For an extra protein boost, top each waffle with a fried or poached egg or add a spoonful of flavored sour cream and chives. Pair with a simple green salad to make it a filling brunch or even dinner. I like to stack these with avocado slices and a drizzle of hot honey sometimes.
Success Stories
What started as a way to clean out the fridge turned into a dish I adore making for guests. At our brunch, everyone got to customize their waffles with extra cheese or jalapeños, and it became the highlight of the week.
Freezer Friendly Option
You can definitely freeze these waffles for those hectic mornings. Just lay cooled waffles on a baking sheet until they're frozen, then transfer them to a zip-top bag. To reheat, bake from frozen at 350 degrees until hot and crispy, about ten minutes.
Dive in while they’re warm and savor that amazing crispy and cheesy combo in every bite. These hashbrown waffles will quickly become your go-to brunch treat.
Common Recipe Questions
- → How do you get waffles extra crispy?
Preheat the waffle iron fully, spread the batter uniformly, and don't lift the lid too early for the best crunch.
- → Can other cheeses be used?
Sure thing! Cheddar, mozzarella, or pepper jack can be great options for different tastes and melting effects.
- → Is bacon required or can it be omitted?
While bacon brings a smoky flavor, feel free to skip it or swap in ham, turkey bacon, or sautéed mushrooms for a fun variation.
- → What toppings go well with these waffles?
Top with sour cream, chives, hot sauce, or even a fried egg for a tasty treat.
- → Can the hashbrown mixture be made ahead of time?
You can mix it a few hours in advance and keep it in the fridge until you're ready to cook for extra ease.
- → Do frozen hashbrowns work in this dish?
Yes, just thaw frozen hashbrowns and they'll work perfectly, making prep a breeze.