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Bacon and Cheese Loaded Hashbrown Waffles

Bacon and cheese loaded hashbrown waffles cook in a Belgian waffle iron until crisp and deep golden brown. Each savory waffle is topped with cool sour cream and thinly sliced scallions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the waffles
  • 6 bacon slices
  • 1 bag (20 oz) hash browns frozen shredded, thawed
  • 2 eggs large
  • 0.25 cup all-purpose flour
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp vegetable oil for the waffle iron
For serving
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 10-inch skillet
  • 1 8-inch Belgian waffle iron
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the waffles
  1. Cook the bacon in a 10-inch skillet over medium heat until crisp, 8–10 minutes.
  2. Transfer the bacon to paper towels, cool briefly, and crumble.
  3. Heat the oven to 200°F and set a wire rack over an 18x13-inch rimmed baking sheet.
  4. Preheat an 8-inch Belgian waffle iron to medium-high according to the manufacturer’s directions.
  5. If the hash browns are not already thawed, thaw them overnight in the refrigerator.
  6. Wrap the hash browns in a clean kitchen towel and squeeze out as much liquid as possible.
  7. In a large bowl, whisk the eggs, flour, salt, and pepper.
  8. Add the hash browns, cheddar, and crumbled bacon, and stir until evenly combined.
  9. Lightly brush the waffle iron with some of the oil.
  10. Spoon in enough mixture to cover the lower grid in an even layer without overfilling.
  11. Close the waffle iron and cook until the waffle is deep golden brown and crisp and the steam has mostly subsided, 8–10 minutes.
  12. Transfer the waffle to the rack in the oven and repeat with the remaining mixture, brushing the iron with the remaining oil as needed.
Serve
  1. Serve the waffles hot, topped with sour cream and scallions.

Notes

For crisp waffles, squeeze as much liquid as possible from the thawed hash browns. Refrigerate leftovers for up to 3 days; freeze for up to 2 months and reheat until crisp. For a gluten-free option, use a gluten-free all-purpose flour blend.