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These Bacon and Cheese Loaded Hashbrown Waffles are packed with shredded hashbrowns, eggs, bacon and shredded cheese for the ultimate brunch entree!
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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
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.
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?
- Or do you have some other ideas for toppings?
- 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
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