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This golden, crunchy hashbrown waffle turns basic morning staples into a standout brunch favorite that's both cozy and unique. Every crispy waffle combines key breakfast favorites—crunchy potatoes, bacon, and gooey cheese—all squeezed into one tasty, convenient package.
I whipped up these stuffed hashbrown waffles during a friends' get-together, and now we can't go a weekend without them. The waffle maker gives you those super crunchy edges everyone always grabs first in regular hashbrowns.
Ingredients
- Refrigerated shredded hash browns: they cut down on prep work and give just the right texture
- Bacon bits: they spread smoky taste into every mouthful
- Shredded cheese: makes little melty spots and helps everything stick together
- Eggs: work as the key glue that keeps the waffle from falling apart
- Salt and pepper: needed to boost the potato flavors
- Nonstick cooking spray: stops sticking and helps make that beautiful brown outside
Step-by-Step Instructions
- Mix Your Ingredients:
- Stir the shredded potatoes, bacon bits, cheese, and beaten eggs together in a big bowl until everything's well mixed. The eggs should wrap around all the stuff, helping it stick when it cooks. Shake in a bit of salt and pepper for taste.
- Get Your Waffle Iron Hot:
- Turn your waffle iron to medium high and let it warm up completely. This step can't be skipped if you want that awesome crispy outside. The iron needs to be hot when the potato mix touches it.
- Fill Your Waffle Iron:
- Spray both top and bottom plates with lots of nonstick spray. This matters because starchy potatoes love to stick. Put about 1 cup of the hashbrown mix in the middle of the waffle iron, then use a spatula to push it out to the edges.
- Cook Until Crispy:
- Shut the lid tight and let it cook for 6 to 8 minutes without opening it. This longer cooking time makes the potatoes crunchy outside but fully cooked inside. You'll know they're done when you don't see steam coming from the sides anymore.
- Eat Right Away:
- Lift out the finished waffle carefully using a fork or rubber tongs so you don't scratch your waffle iron. It should be golden brown and stay in one piece. Keep cooking the rest of the mix in batches.
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The bacon bits are the real magic in this dish. While you can cook and break up your own bacon, I've found that decent store-bought bacon bits save tons of time and still taste great. During holiday times, I sometimes swap half the bacon for chopped ham to change the flavor a bit.
Make It Your Own
These waffles can be changed up tons of ways based on what you like. Try throwing in some finely chopped bell peppers and onions for extra taste and some veggies. For a kick, mix in some jalapeños and swap in pepper jack instead of regular shredded cheese. If you don't eat meat, just skip the bacon and add more veggies like mushrooms or spinach.
Topping Suggestions
While these waffles taste great plain, they really work well under various toppings. Try them with a spoonful of sour cream and green onions for a loaded potato feel. For a breakfast twist, put a fried egg and some hot sauce on top. My family goes crazy for them with avocado slices and a sprinkle of everything bagel spice for a fancy brunch vibe.
Storage and Reheating
These hashbrown waffles freeze really well, so they're great for planning meals ahead. Let them cool all the way, then put them on a baking sheet in one layer to freeze before moving them to a freezer bag. This keeps them from sticking to each other. To warm them up, stick them in a toaster or oven at 350°F for about 5 minutes until they're hot and crispy again. Don't use the microwave or they'll turn mushy.
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Common Questions
- → How do I keep waffles from sticking to the waffle maker?
Spray a thick layer of non-stick cooking spray on the waffle iron before you pour in your mixture.
- → Can I use frozen hash browns rather than refrigerated ones?
You can, but make sure they're fully thawed and dabbed dry to get rid of extra moisture.
- → Which cheese tastes best in this recipe?
Any shredded variety works great - try cheddar, mozzarella, or a mix based on what you like.
- → Can I mix veggies into the waffle batter?
For sure! Tiny chopped veggies like onions, peppers, or spinach can go right in for extra crunch and flavor.
- → What's the best way to keep leftover waffles?
Pop leftover waffles in a sealed container in your fridge for up to 3 days. Warm them in your toaster or oven to bring back the crunch.
- → Can I make this dish ahead of time?
You bet! Get the mixture ready early and keep it in the fridge. Then just cook fresh waffles when you're ready to eat.