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–+ servings
Benjamin

bacon and cheese loaded hashbrown waffles

Crispy bacon and cheese hashbrown waffles made in a waffle iron for a perfect breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Frozen shredded hash browns thawed and squeezed dry
  • 4 slices Bacon cooked until crisp and chopped
  • 1 cup Cheddar cheese shredded
  • 2 large Large eggs
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Sea salt
  • 1 tsp Black pepper freshly cracked
  • 2 tbsp Fresh chives chopped
  • 2 tbsp Butter melted

Equipment

  • Waffle iron,
  • large mixing bowl,
  • small dish
  • Fork
  • Wire rack

Method
 

Prepare the Base
    Mix the Flavors
      Preheat and Grease
        The Waffle Press
          The Golden Reveal

            Nutrition

            Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20g

            Notes

            To truly master cheese hashbrowns in a waffle iron, remember that patience is a virtue. Inspired by the classic version of hashbrown waffles, keep the following in mind: The Dry Factor: If you use fresh potatoes instead of frozen, you must soak them in cold water to remove starch, then dry them thoroughly. The Cheese Swap: For a spicy kick, replace cheddar with Pepper Jack. If you want a more sophisticated brunch feel, reach for Gruyere. Vegetarian Option: Simply omit the bacon and add sautéed mushrooms or smoked paprika to maintain that savory depth. Flour Binder: If your waffles feel too fragile, add one tablespoon of all-purpose flour to the mix to help stabilize the structure.
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