Hash brown waffles. They are a thing and they are all over Pinterest and Instagram. We had to try them.
Thad and I would have made these together (and loved them). We had a mutual love for McDonald’s hash browns (come on, you know they are THE BEST) starting at an early age. It was always the biggest treat when my mom would wheel through the drive-thru for those.
Unbelievably, this past weekend marked 6 months of his being gone. This felt like the perfect thing to make for Sunday dinner in a small nod to him.
I turned to The Pioneer Woman, Ree Drummond, for a fail proof recipe.
Starting with her recipe I mixed it up ever so slightly by using bacon and good old American cheese to make it taste more like a Bacon, Egg & Cheese and it did not disappoint. Next time around I am definitely trying some breakfast sausage mixed into the potatoes instead, really the possibilities are endless with add-ins.
We topped ours with fried eggs and a sprinkle more bacon. Delicious.
Bacon & Cheese Hash Browns… Waffles
- Olive oil cooking spray, for spraying the waffle iron
- 1 30-ounce bag frozen shredded hash browns, thawed and dried (see below). I use Ore~Ida.
- 4 tablespoons (1/2 stick) butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices of American cheese
- 1 Package bacon cut into 1 inch strips
- Thaw shredded hash browns. I lay a kitchen towel on a cookie sheet, spread frozen hash browns on towel and then top with another towel. This allows them to thaw faster and absorbs some of the moisture (so they brown not steam!).
- Preheat oven to 350 to keep first batch of waffles warm while cooking second.
- Cook your cut bacon (I cut with scissors) until brown. Remove from skillet using a slotted spoon onto a paper towel lined plate.
- Preheat your waffle iron. Spray both waffle grates with olive oil.
- Once thawed remove top kitchen towel and gather the edges of the bottom towel. Squeeze the remaining moisture out of shredded potatoes by wringing into a ball.
- Add potatoes to a mixing bowl. Sprinkle in salt & pepper and pour on melted butter. Stir to combine.
- Like the cookie sheet you used for thawing with parchment paper.
- Using a half cup measuring cup scoop potatoes out and on to the hot waffle iron. Spread carefully to the edges (don’t burn your fingers!) and then lay a piece of American cheese on top, sprinkle with several pieces of bacon. Top with more potatoes, not quite full half cup. Spread out a bit and close lid.
- Your lid may not close all the way at first, wait while it cools and push further until waffle maker closes. Cook for 15 minutes.
- Lift lid after 15 minutes and make sure golden, remove waffles carefully with a fork and transfer to the parchment lined pan. Place pan into the hot oven.
- Repeat steps 8 & 9 to make another batch of waffles.
- While second batch cooks fry eggs to top waffles if using.
- Top hot hash brown waffle with fried egg and a few more pieces of bacon. Enjoy!