Cheesy Bacon Hashbrown Waffles
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Hashbrown Waffles are extra crispy on the outside and tender on the inside, and you don’t have to make any batter! Toss frozen hash browns with some eggs, cheese, and all your favorite fixings for an easy, flavorful meal. Learn how to make hashbrowns in a waffle maker in just 10 minutes!
Hashbrown Waffles
You know I love my slow cooker, but my second favorite kitchen shortcut has to be the waffle iron.
It’s the best dorm appliance too, for those of you with upcoming grads.
If you don’t know what I am talking about, Google waffle iron recipes and you will find that you can cook just about anything in a waffle iron!
Waffles (obviously), cinnamon rolls, sandwiches, quesadillas, hash browns, pizza, and sooo much more.
Today, I am sharing with you a fully loaded hash brown waffle recipe with our favorite fixin’s! These aren’t just plain hashbrowns, either.
There’s bacon, cheese, and spices to make them oh-so-tasty.
My family went absolutely nuts over these! Crisp on the outside and perfectly flavorful and tender on the inside.
Top wafflemaker hash browns with an egg for a complete breakfast or a burger for dinner. The possibilities are endless!
Ingredient Notes and Substitutions
- Frozen Hashbrowns – You’ll need the shredded potato variety for this recipe. No need to thaw them first — just mix them in with everything right from the freezer!
- Bacon – Have this cooked and cooled ahead of time. I usually toss mine in the oven or air fryer, but you could also chop it first and crisp it on the stove.
- Cheese – I like to use a mix of cheddar and Pepper Jack. Both melt really well, have a great flavor, and add to the Southwest vibes of these hashbrown waffles.
Feel free to swap in your favorite cheese instead! - Eggs – Beat these in the bowl first before adding the other ingredients.
It guarantees that everything gets evenly coated and you don’t have tiny bits of scrambled egg in each hash brown waffle. - Spices – Onion powder, plus salt and pepper, add savory goodness while New Mexico chili powder and smoked paprika kick things up a notch!
You could also add garlic powder or swap in some Italian herbs for a different flavor. This recipe is super easy to customize.
Tips and Tricks to Make Perfect Hashbrowns in Waffle Maker
- Grease your waffle iron really well.
Even though it’s nonstick, you’ll want to lightly brush the iron with oil or spritz it with cooking spray.
Add another coating between each batch too!
- Don’t overload the waffle maker.
Start with 1/2 cup of the “batter” for a full-size waffle maker and spread it evenly across the metal plate with a spatula.
Once the first waffle is cooked, you’ll be able to see if any adjustments are necessary. Too much batter and it will steam instead of crisp — and likely spill out the sides.
- Keep them warm between batches.
If you won’t be dishing these up as they’re ready, keep a sheet pan in an oven warmed to 200° F for holding.
As each batch is done, transfer them to the pan so they stay warm and crispy until it’s time to eat.
- Try different flavor combinations.
You could toss some chopped bell peppers, shredded carrot or zucchini, or sautéed mushrooms in the mix if you’d like.
Or, keep it super simple with a mild cheese (think mozzarella or Monterey Jack) and classic savory spices. Maybe a sprinkle of green onions or chives and you’re good!
All you need are the frozen hashbrowns, eggs, and cheese to make the base. After that, the flavor combos are up to you.
Prep Ahead
- Cook and chop bacon
- Shred cheese
- Beat eggs
Kitchen Tools You Will Need
- Waffle Iron – I always make my hash brown waffles in a full-size waffle maker, but you could easily make smaller batches in a Dash mini. Whatever you have!
- Large Bowl – This one is my go-to!
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Heat-Safe Spatula for safely removing the waffles
Serving Suggestions
Enjoy hashbrown waffles for breakfast, lunch, or dinner! I like to top mine with a fried egg in the morning, letting the runny yolk act as a sauce.
And on the weekend, I’ll add some sausage links or cinnamon rolls for a heartier spread.
These would also be delicious with sliced avocado and a dollop of sour cream. Or, slide one on top of your burger for something unique!
Storing and Reheating Hash Brown Waffles
While these are best served hot and fresh, you can transfer any leftovers to an airtight container and refrigerate for 2-3 days. Or, freeze for 1-2 months!
Reheat wafflemaker hash browns in the air fryer or toaster to get them hot and crispy again. Larger batches can be warmed in the oven.
Wafflemaker Hash Browns FAQ
Yes, but it’s a bit more work and they might not come out as crispy.
Wash and peel russet potatoes, then grate them with the largest hole on a cheese grater. Soak the shreds in cold water for a couple of minutes, rinse, and squeeze out as much water as possible with your hands.
Then, proceed with the recipe as written. It’s best to mix everything together with a fork to help break up any clumps of potato.
This can vary depending on your waffle iron, but mine are done in about 3-5 minutes.
Smaller irons (like the Dash) may cook faster, while larger Belgian waffle irons may take longer.
Pay attention to the texture and color of your hash brown waffles. They’re done with the outside is crispy and golden brown.
You can cook the potato and cheese mixture on the stovetop, but it won’t technically be a waffle. More like a fritter.
Heat a thin layer of oil in a skillet (cast iron works best) and drop some of the batter into the pan. Press down with a spatula to flatten it a bit, then flip once the bottom is crispy.
Cook until both sides are crispy and golden before transferring to a paper towel to drain.
Enjoy!
With love, from our simple kitchen to yours.
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Cheesy Bacon Hashbrown Waffles
Equipment
Ingredients
- 1 20-ounce package Simply Potatoes Hash Browns
- 8 ounces thick cut applewood smoked bacon, cooked and diced (about 1/4″ pieces)
- 4 ounces 1 cup medium cheddar cheese, shredded
- 4 ounces 1 cup pepper jack cheese, shredded
- 3 large eggs, beaten
- 1 teaspoon New Mexico chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh ground black pepper
- handful fresh parsley leaves, chopped (about 4 tablespoons)
Instructions
- Set waffle iron to medium-high and preheat. Reserve half of parsley for garnishing.
- Combine all ingredients (including the remaining parsley) in a large bowl. Stir until well mixed.
- Mist the waffle iron with non-stick cooking spray.
- Pour about 1/2 cup of the hash brown mixture onto the hot waffle iron. Use a spatula to spread the mixture into an even layer. Cook until golden and cooked through, about 3-5 minutes. Be aware the hash browns will release steam as they cook.
- Remove from waffle iron and place cooked hash brown waffles on oven rack in a 200°F preheated oven until ready to serve. This will help keep them crisp and hot.
- Sprinkle with reserved fresh parsley. Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2017, updated and republished September 2024
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These were really good. Juat didn't know how many potatoes to shred to equal the 20 oz so it turned out bit too flavorful and some browned potatoes but they were good
It only takes 5 minutes to cook. My waffle maker has a light on it and it goes out when your waffles are done. They were perfect and delicious!
Possibly the coolest most delicious waffle ever! I am not a fan of waffles but this is amazing. With cheese and bacon PLUS hash browns you just can’t go wrong. A little drizzle of maple syrup and this was fabulous!
How would I store these to bring to a Cmas brinch?
LOVVVVEEEEE!!! Easy recipe too