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Bacon and Cheese Loaded Hashbrown Waffles

Crispy Bacon and Cheese Loaded Hashbrown Waffles made with shredded potatoes, cheddar, bacon, and green onions for an easy savory breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 waffles
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups shredded hash browns thawed if frozen
  • 6 slices bacon cooked and crumbled
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 large eggs
  • 3 green onions thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt or to taste
  • Cooking spray or neutral oil for greasing

Method
 

  1. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate and crumble once cooled.
  2. Place the shredded hash browns in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  3. Transfer the dry potatoes to a large mixing bowl.
  4. Add the crumbled bacon, cheddar cheese, eggs, green onions, garlic powder, smoked paprika, black pepper, and salt.
  5. Mix until evenly combined.
  6. Preheat the waffle maker according to the manufacturer's instructions.
  7. Generously grease both waffle plates.
  8. Add enough hashbrown mixture to cover the waffle plate in an even layer without overfilling.
  9. Close the waffle maker and cook for approximately 6–10 minutes, or until deeply golden and crisp.
  10. Avoid opening the waffle maker during the first several minutes of cooking.
  11. Carefully remove the finished waffle and transfer it to a wire rack.
  12. Repeat with the remaining mixture, greasing the waffle maker again as necessary.
  13. Serve immediately with your favorite breakfast toppings.