Bacon and Cheese Loaded Hashbrown Waffles That Are Actually Crispy (Not Soggy) — in 20 Minutes
Frozen hashbrowns, bacon, cheddar, and a waffle iron. Twenty minutes. You will look like a breakfast genius without breaking a sweat.
Equipment
- Waffle iron
- Large Mixing Bowl
- Clean kitchen towel or cheesecloth
- Skillet
- Wire Rack
Ingredients
- 3 cups frozen shredded hashbrowns, thawed
- 6 strips thick-cut bacon
- 1 cup sharp cheddar, shredded
- 1/4 cup panko breadcrumbs
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives (for serving)
- 1/2 cup sour cream (for serving)
Optional: reserved bacon fat for the waffle iron
Instructions
- Preheat oven to 200°F to keep finished waffles warm. Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, then chop. Reserve 1 tablespoon of the bacon fat.
- Place thawed hashbrowns in the center of a clean kitchen towel. Gather edges, twist, and wring out as much moisture as possible. You should have a tight, dry ball of shreds.
- In a large bowl, combine wrung-out hashbrowns, chopped bacon, shredded cheddar, panko, eggs, flour, salt, and pepper. Stir with a fork until evenly distributed and the mixture holds together when pinched. Do not overmix.
- Preheat the waffle iron on high. Brush or spray grates with the reserved bacon fat (or neutral oil).
- Scoop about 3/4 cup of the mixture into the center of the iron. Spread gently into an even layer, leaving a small border. Close lid and cook until deep golden brown and crisp, about 5–7 minutes. Do not open early.
- Transfer finished waffle to a wire rack set over a baking sheet. Repeat with remaining batter. Serve immediately with sour cream and chives.
Notes
Storage: Layer cooled waffles between parchment in an airtight container. Refrigerate up to 4 days or freeze up to 1 month. Reheat in a toaster or air fryer at 350°F for 5 minutes. Do not microwave.
Pro Tips: Wring the potatoes thoroughly — any moisture causes sogginess. Season the potatoes well (potatoes need salt). Let waffles rest on a wire rack, not a plate, to maintain crispness. Eat immediately for peak texture.