Bacon and Cheese Loaded Hashbrown Waffles
There are some mornings when the usual toast or cereal just doesn’t cut it—mornings when you need something hearty, cheesy, and downright satisfying to kick off your day. That’s exactly how this recipe came to life. One weekend, with a fridge full of breakfast odds and ends—some leftover bacon, shredded cheese, and a bag of frozen hashbrowns—I decided to try something new. Out came the waffle iron, and a few minutes later, the most irresistible crispy-on-the-outside, melty-on-the-inside hashbrown waffles were born.
I honestly didn’t expect them to be such a hit, but the kids were practically bouncing in their seats waiting for seconds, and my husband declared them better than any diner breakfast. It’s one of those recipes that feels indulgent but is surprisingly simple to throw together, especially on busy mornings. It’s also incredibly versatile—you can serve them with a dollop of sour cream, dip them in ketchup, or even top them with a fried egg for a more filling meal.
Now, these hashbrown waffles are on regular rotation in our house. They’re the kind of recipe that makes everyone feel a little spoiled without much extra effort from me. And the best part? They freeze beautifully and reheat like a dream, making them a total lifesaver for those hectic weekday mornings. I hope they bring the same cozy, delicious chaos to your table as they do to mine!
Questions I Often Get Asked About This Recipe
Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Just shred them and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth before mixing.
Do I need to cook the bacon before adding it?
Absolutely. The bacon should be fully cooked and chopped before mixing it into the batter.
What type of cheese works best?
Sharp cheddar is my favorite because it melts well and adds a bold flavor, but feel free to use Monterey Jack, mozzarella, or even pepper jack for a kick.
Can I make these in advance?
Yes, they refrigerate well for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven to maintain crispiness.
Do I need to grease the waffle iron?
Even if it’s non-stick, I recommend spraying it with nonstick spray or brushing with oil to prevent sticking.
What You Need to Make Bacon and Cheese Loaded Hashbrown Waffles
Ingredients:
4 cups frozen shredded hashbrowns, thawed
1 cup shredded cheddar cheese
6 strips cooked bacon, chopped
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Nonstick cooking spray or oil (for greasing the waffle iron)
Optional: sour cream, chopped chives, or hot sauce for serving
Tools:
Waffle maker (standard or Belgian-style)
Mixing bowl
Spatula or large spoon
How to Make Bacon and Cheese Loaded Hashbrown Waffles
Preheat your waffle maker according to manufacturer’s instructions.
In a large mixing bowl, combine the thawed hashbrowns, shredded cheese, chopped cooked bacon, eggs, flour, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
Spray or brush the waffle iron with nonstick spray or oil to prevent sticking.
Scoop the hashbrown mixture into the center of the waffle iron and gently press down. Don’t overload it—start with about ¾ cup and adjust as needed.
Close the lid and cook for 5–7 minutes, or until golden brown and crispy.
Carefully remove the waffle and repeat with remaining mixture.
Serve hot, topped with sour cream, chives, or your favorite sauce.
Tips for Making the Best Bacon and Cheese Loaded Hashbrown Waffles
Drain thoroughly: If using fresh potatoes or thawing frozen ones, be sure to squeeze out as much water as possible to help the waffles crisp up.
Don’t skip the flour: A little flour helps bind everything together and prevents the waffles from falling apart.
Crispier waffles? Let them cook a little longer in the waffle iron for that golden crunch.
Add-ins welcome: Try mixing in sautéed onions, jalapeños, or bell peppers for extra flavor.
Keep warm: If making a big batch, keep finished waffles warm in a 200°F oven while you finish the rest.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made these for Sunday brunch, and my whole family devoured them. Even my picky eater asked for seconds!” – Tara M.
⭐️⭐️⭐️⭐️ “Great flavor and super crispy! I did find them a little salty with the bacon and cheese, so I’ll reduce added salt next time.” – Jordan B.
⭐️⭐️⭐️⭐️⭐️ “These are going into our regular breakfast rotation. I topped mine with a fried egg—amazing!” – Claire S.
⭐️⭐️⭐️ “They were good, but my waffle iron made them a bit too thick. I’ll try spreading them thinner next time.” – Daryl L.
⭐️⭐️⭐️⭐️⭐️ “So easy and SO satisfying. Perfect for meal prep too. I froze extras and they reheated perfectly!” – Monica W.
Printable Recipe
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Bacon and Cheese Loaded Hashbrown Waffles
Crispy on the outside, cheesy and savory on the inside, these Bacon and Cheese Loaded Hashbrown Waffles are the ultimate comfort breakfast. Packed with sharp cheddar, crispy bacon, and perfectly seasoned potatoes, they’re quick to whip up in a waffle iron and perfect for busy mornings or lazy weekend brunches. Serve them with sour cream, eggs, or enjoy them on their own—these are guaranteed to be a family favorite!
Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 6 strips cooked bacon, chopped
- 2 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray or oil (for greasing the waffle iron)
- Optional: sour cream, chopped chives, or hot sauce for serving
- Tools:
- Waffle maker (standard or Belgian-style)
- Mixing bowl
- Spatula or large spoon
Instructions
- Preheat your waffle maker according to manufacturer’s instructions.
- In a large mixing bowl, combine the thawed hashbrowns, shredded cheese, chopped cooked bacon, eggs, flour, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
- Spray or brush the waffle iron with nonstick spray or oil to prevent sticking.
- Scoop the hashbrown mixture into the center of the waffle iron and gently press down. Don’t overload it—start with about ¾ cup and adjust as needed.
- Close the lid and cook for 5–7 minutes, or until golden brown and crispy.
- Carefully remove the waffle and repeat with remaining mixture.
- Serve hot, topped with sour cream, chives, or your favorite sauce.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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