There’s something magical about the combination of bacon, cheese, and crispy hashbrowns, isn’t there? When I first created these Bacon and Cheese Loaded Hashbrown Waffles, it was one of those lazy Sunday mornings where I woke up dreaming about breakfast but didn’t want the same ol’ same ol’ scrambled eggs and toast. I just knew I needed a waffle maker in my life, and let me tell you: this recipe was born out of utter determination to jazz up our brunch game. And boy, did it pay off!
These waffles are a delightful twist on classic breakfast that’ll impress anyone you serve them to. They are perfect not just for breakfast but also for brunch gatherings or even dinner! Anyone who says veggies can’t be fun in a breakfast dish clearly hasn’t had these crispy, savory gems topped with a dollop of sour cream and chives. So, let’s dive into the deliciousness!
What’s in Bacon and Cheese Loaded Hashbrown Waffles?
- Frozen hashbrowns: 4 cups of these little potato miracles form the base of our waffles. Thawing and draining them will help achieve that perfect crispy texture!
- Shredded cheddar cheese: A whole cup of this melty goodness adds that irresistible cheesy element. I’m a fan of sharp cheddar because it packs a punch, but feel free to use your favorite.
- Cooked bacon: About 8 slices here, crumbled into bits. Because let’s be real, everything is better with bacon! You can use regular or turkey bacon based on your preference.
- Green onions: 1/4 cup, finely chopped for a fresh kick and a pop of color. These add just the right flavor without overwhelming the dish.
- All-purpose flour: A mere 1/4 cup helps bind everything together nicely.
- Large egg: Just one egg provides the moisture to hold our glorious mixture together.
- Garlic powder and onion powder: A pinch of each (1/4 teaspoon) enhances the overall savory flavor. Feel free to go a little heavier if you’re like me and really love that garlic goodness!
- Salt and pepper: Season to taste to bring out all those delicious flavors.
- Non-stick spray: We need this for the waffle iron to prevent those beauties from sticking. Trust me!
- Optional: Sour cream and additional green onions for garnishing—because who doesn’t love a good garnish?
Are Bacon and Cheese Loaded Hashbrown Waffles Good for You?
Okay, let’s keep it real—these waffles are definitely more on the indulgent side of the breakfast spectrum. The combination of hashbrowns, bacon, and cheddar cheese makes them a hearty treat! The bacon does contribute protein, and using green onions lends a bit of freshness and vitamins. However, if you’re watching your calorie intake or trying to stick to a cleaner diet, you might consider swapping out regular bacon for turkey bacon or using less cheese.
While these waffles won’t win any health awards, they are excellent when enjoyed in moderation. Pair them with a side of fresh fruit or a simple salad, and you have yourself a balanced brunch that doesn’t skimp on flavor!
Ingredients List
- 4 cups frozen hashbrowns, thawed and drained
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled (about 8 slices)
- 1/4 cup green onions, finely chopped
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Non-stick spray (for waffle iron)
- Optional: sour cream and additional green onions for garnish
How to Make Bacon and Cheese Loaded Hashbrown Waffles?
- First things first, preheat your waffle iron according to the manufacturer’s instructions. You want that bad boy hot and ready to go!
- In a large mixing bowl, combine the thawed and drained hashbrowns, cheddar cheese, bacon, green onions, flour, egg, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined; you want every inch of potato coated in that cheesy goodness.
- Lightly spray the waffle iron with non-stick spray—yes, this part is crucial. Nobody wants waffle-related tragedies over here!
- Grab a generous handful of that hashbrown mixture and place it onto the hot waffle iron, spreading it out evenly. No need to be too perfect; it’s going to be delicious regardless.
- Close the waffle iron and cook according to the manufacturer’s instructions, usually around 5-7 minutes, until the waffles are golden brown and crispy. You might be tempted to peek, but let them cook for a bit!
- Once done, carefully remove the waffles from the iron (use a fork if necessary) and repeat with the remaining mixture.
- Serve the waffles hot, and don’t be shy about garnishing with sour cream and additional green onions if desired. Trust me, they make everything better!
Brunchin’ with Hashbrown Waffles!
- These loaded hashbrown waffles can be enjoyed on their own or served alongside eggs (scrambled, fried, or poached) for the ultimate breakfast.
- Feeling adventurous? Add in some diced peppers or break out different cheese varieties, like pepper jack or mozzarella, for a unique spin.
- Leftovers? They reheat well in a toaster oven, and you can serve them with your favorite dips or even top them with a sunny side up egg for an over-the-top treat.
So there you have it! These Bacon and Cheese Loaded Hashbrown Waffles are calling your name, and I can practically smell that crispy goodness from here. Whether for yourself or to impress guests, they are sure to please. Share your experiences and let me know how you made this recipe your own. Happy cooking, friends!
