Shredded hash browns, bacon, eggs, and cheese pressed into crispy waffles for a savory, crave-worthy breakfast or brunch.
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These Loaded Hashbrown Waffles with Bacon and Cheese came from one of those mornings. You know the kind. Everyone’s hungry. Coffee hasn’t kicked in yet. And somehow breakfast feels like a bigger decision than it should. I remember standing in the kitchen, staring into the fridge, half-awake, half-annoyed, thinking, why does breakfast always need a plan?
I had hash browns. I had bacon from the day before (a rare win). And the waffle iron was already on the counter because, apparently, I once believed I’d wake up early and make sweet waffles. Cute idea. Didn’t happen. But that waffle iron was calling to me anyway.
I wasn’t totally sure stuffing potatoes into a waffle iron was a good idea. It felt a little chaotic. Maybe even wrong. But when I lifted the lid and saw this crispy, cheesy, golden waffle staring back at me like it knew something I didn’t? Yeah. Game over. These Loaded Hashbrown Waffles with Bacon and Cheese instantly became a “why haven’t we always done this?” kind of breakfast. Ever had one of those accidental wins in the kitchen? Those are the best.
Why You’ll Love These Loaded Hashbrown Waffles with Bacon and Cheese?
There’s something deeply comforting about Loaded Hashbrown Waffles with Bacon and Cheese. They’re crunchy on the outside, soft and cheesy in the middle, and packed with bacon in a way that feels just… right. Not fancy. Not trying too hard. Just solid, satisfying breakfast food that actually fills you up.
I also love that they’re a little rebellious. These aren’t sweet waffles pretending to be brunch. They’re savory hashbrown waffles doing their own thing. No syrup required (unless you’re into that—no judgment). And honestly, anything that turns breakfast into something you can hold in your hand feels like a win on busy mornings or lazy weekends when everyone’s wandering around in socks, asking what’s for breakfast.
Ingredient Notes
Nothing fancy here, but every ingredient matters—trust me.
- Shredded Hash Browns – This is the backbone of the whole thing. Refrigerated works best, but frozen is fine if you thaw and squeeze out the moisture. Wet potatoes = sad waffles.
- Bacon Bits – Bacon brings salt, crunch, and that familiar breakfast comfort. Leftover bacon works beautifully, and honestly feels a little smug to use.
- Shredded Cheese – Cheddar is classic, but use what you love. Cheese is the glue and the reward.
- Eggs – Eggs hold everything together. Without them, things get… crumbly. Ask me how I know.
- Salt & Pepper – Keep it light. Bacon and cheese already carry a lot of weight here.
- Non-Stick Spray – Please don’t skip this. Hash browns love to cling like they’re afraid of falling.
How to Make Loaded Hashbrown Waffles with Bacon and Cheese?
Step 1: Mixing Everything Together
Grab a big bowl and toss in the hash browns, bacon bits, shredded cheese, and beaten eggs. Stir until everything looks evenly mixed. It should feel hearty and slightly sticky, not watery. Sprinkle in salt and pepper—just enough to wake things up.
Step 2: Heating the Waffle Iron
Heat your waffle iron to medium-high. Once it’s hot, spray it generously with non-stick spray. This isn’t the moment to be conservative. Potatoes have no loyalty.
Step 3: Cooking the Waffles
Scoop about a cup of the mixture onto the waffle iron and spread it out evenly. Close the lid and let it cook for 6 to 8 minutes. Try not to peek too early. I know it’s tempting. But patience here equals crispiness later.
Step 4: Finishing Up
Carefully remove the waffle once it’s deeply golden and crispy. Repeat with the remaining mixture, spraying the iron again if needed. Serve immediately, preferably while standing at the counter stealing bites before anyone notices.
Storage Options
If you somehow end up with leftovers (rare, but it happens), these Loaded Hashbrown Waffles with Bacon and Cheese store well in the fridge for up to three days. Reheat them in an air fryer or toaster oven to bring back that crisp edge. The microwave works in a pinch, but… it’s not the same. You’ve been warned.
Variations & Substitutions
This recipe is flexible, which I appreciate on tired mornings.
- Swap bacon for sausage or diced ham.
- Use pepper jack or a cheese blend for extra flavor.
- Add green onions or chives for a little freshness.
- Toss in jalapeños if you want some heat.
- Try sweet potato hash browns for a slightly sweeter twist.
I’m not saying you’ll make it differently every time—but I wouldn’t blame you.
What to Serve with Loaded Hashbrown Waffles with Bacon and Cheese?
These waffles are filling, so you don’t need much. A fried egg on top feels indulgent. Sour cream or Greek yogurt adds a creamy contrast. Fresh fruit balances the richness. And coffee. Always coffee. Breakfast without coffee is just food.
FAQ
Do I need to thaw frozen hash browns?
Yes. Thaw them and squeeze out excess moisture or the waffles won’t crisp properly.
Why aren’t my waffles crispy?
They probably need more time. Let them cook until golden and firm before removing.
Can I make these ahead of time?
Yes! Reheat in the oven or air fryer for best texture.
Can I use a mini waffle maker?
Absolutely. Just use less mixture and shorten the cook time a bit.
These Loaded Hashbrown Waffles with Bacon and Cheese are one of those recipes that feels cozy, practical, and a little fun all at once. If you try them, I really want to know—did you top yours with eggs, sour cream, or just eat them straight off the plate like I do?
Loaded Hashbrown Waffles with Bacon and Cheese
Ingredients
- 1 lb refrigerated shredded hash browns
- 1 c bacon bits
- 1 c shredded cheese cheddar or blend
- 4 large eggs beaten
- Salt to taste
- Black pepper to taste
- Non-stick cooking spray
Instructions
- In a large mixing bowl, combine the shredded hash browns, bacon bits, shredded cheese, and beaten eggs. Stir until the mixture is evenly incorporated. Season lightly with salt and black pepper.
- Preheat the waffle iron to medium-high heat according to the manufacturer’s instructions. Once heated, generously coat the waffle plates with non-stick cooking spray.
- Measure approximately 1 cup of the hash brown mixture and place it onto the center of the waffle iron. Spread the mixture evenly to ensure uniform cooking. Close the lid and cook for 6 to 8 minutes, or until the waffle is crisp, golden brown, and fully set.
- Carefully remove the waffle from the iron and transfer to a serving plate. Repeat the process with the remaining mixture, reapplying non-stick spray as needed between batches. Serve immediately while hot.
Notes
