These Bacon and Cheese Loaded Hashbrown Waffles are packed with shredded hashbrowns, eggs, bacon and shredded cheese for the ultimatebrunch entree!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are 100% mine.
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My husband loves to go out to breakfast on the weekends. We get up early (way earlier than I want to get up) at least one morning each weekend and head to our favorite breakfast spot. I keep it simple with eggs and hashbrowns while Thomas normally gets the buffet and shares his plates of eggs, bacon, hashbrowns, waffles and fruit with Jax.
Thomas is normally the savory breakfast cook around here but for my last recipe for this week’s #BrunchWeek event I decided to do a little savory breakfast testing myself and come up with a meal that might keep us at home on the weekends haha. 😉 That’s where these Bacon and Cheese Loaded Hashbrown Waffles came from. After a few failed attempts, I think I’ve made the ultimate breakfast/brunch meal!
What kind of hashbrowns should I use?
I found that using the refrigerated shredded hashbrowns were the best for these Bacon and Cheese Loaded Hashbrown Waffles. You can make your own from potatoes or use frozen if you want to but just remember that those will have excess water that will needs to be squeezed out before making these waffles.
What you’ll need:
- refrigerated shredded hash browns
- bacon bits
- shredded cheese
- salt
- pepper
- eggs
Do eggs have to be in the recipe?
Here’s the thing. I originally wanted these Bacon and Cheese Loaded Hashbrown Waffles to just be hashbrowns, cheese and bacon bits. After 4 somewhat edible but mostly failed attempts at making them tasty and pretty, I realized that these waffles were going to need something more.
So since it’s a breakfast/brunch item, I figured eggs would do the trick. After a few tries with the eggs, I found the right mixture to make the most amazing hashbrown brunch waffles.
So I guess what I’m saying it No, you don’t HAVE to put eggs in it but if you decide to leave the eggs out…well you may end up with super dull cripsy waffle shaped hasbrowns haha.
I mean I ate the plain ol hashbrowns waffles with ketchup while I was testing this recipe but I wouldn’t make them without eggs on purpose again. haha.
Pack and Spread the mixture into the waffle iron!
Remember, this mixture isn’t like regular waffle batter and it’s not going to really spread too much while it’s cooking. So make sure to really cover the waffle iron with the hashbrown mixture before closing it to cook.
Cook time!
Depending on how thick the mixture is and how fast your waffle iron cookes it may take somewhere between 6-9 minutes for that perfect texture. I use a belgin waffle iron with the temperature set to 4-5 (medium-high) and mine take about 8 minutes to be perfect!
Bacon and Cheese Loaded Hashbrown Waffle Topping Ideas:
For the most part I like to keep my savory breakfast items savory. So for these Bacon and Cheese Loaded Hashbrown Waffles I either have them plain, or I top them with sour cream, ketchup and a bit of parsley for color.
My husband on the other hand is 100% ok with mixing savory and sweet and he tops these hashbrown waffles with maple syrup! Yep, just like the kind you would put on regular pancakes or waffles!
So, which topping would you pick?
- Plain?
- Savory?
- Sweet?
- Or do you have some other ideas for toppings?
Q&A:
- Do I have to use eggs?
No, you don’t HAVE to put eggs in it but if you decide to leave the eggs out…well you may end up with super dull cripsy waffle shaped hasbrowns haha.
- Can I use egg whites only?
I haven’t tried it like that. If you give it a try let me know how it works!
- What kind of waffle iron?
I have a Belgin waffle maker and I get 4 giant waffles from this recipe. You can use any type of waffle maker with this recipe!
Brunch Week Sponsor Items Used in this Recipe:
Bacon and Cheese Loaded Hashbrown Waffles
Bacon and Cheese Loaded Hashbrown Waffles
Yield: 4 Large Waffles
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
These Bacon and Cheese Loaded Hashbrown Waffles are packed with shredded hashbrowns, eggs, bacon and shredded cheese for the ultimatebrunch entree!
Ingredients
- 1 pound refrigerated shredded hash browns
- 1 cup bacon bits
- 1 cup shredded cheese
- 4 eggs, beaten
- salt
- pepper
- Non stick cooking spray
Instructions
In a large bowl, stir together potatoes, bacon bits, cheese and beaten eggs until combines.
Sprinkle with a few dashes of salt and pepper.
Heat waffle iron on medium - high heat.
Spray with non stick spray.
Add about 1 cup of mixture to waffle iron.
Spread out evenly over iron.
Close lid and cook for 6-8 minutes.
Remove from waffle iron.
Continue process until mixture is done. 🙂
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Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Grapefruit Lime Spritzer from Love and Confections
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
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BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
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Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Biscuits & Gravy from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories
BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife
BrunchWeek Desserts:
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Cream Cheese Coffee Cake from PasstheSushi
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
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Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot – 75 big-flavor dishes that require minimal work
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
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