Thursday, January 19, 2017

Cheesy Bacon Hashbrown Waffles

Cheesy Bacon Hash Bown Waffles are perfectly crisp on the outside and tender on the inside. A perfectly simple recipe, they are incredibly flavorful and loaded with bacon and ooey gooey cheese!

My niece went off to college this year. I talked to her after about a month of dorm living and found out she was pretty much living on granola bars. Seriously? Granola bars? How are you going to put on the freshman 15 eating nothing but granola bars.

So, I shared with her my 2nd favorite kitchen shortcut wonder. Or course, I love my slow cookers and if she had a full fridge and freezer I would have recommended she get one. But the best ever dorm appliance has to be the waffle iron. 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 (well, duh Donna), cinnamon rolls, sandwiches, quesadillas, hash browns, pizza and sooo much more. Today I am sharing with you a full loaded waffle hashbrown with our favorite fixin's!

My family went absolutely nuts over these. Chad even drizzled a little syrup over them and called them dinner. Crisp on the outside and perfectly flavorful and tender on the inside. Top them with an egg for a complete breakfast or a burger for dinner. The possibilities are endless!


With love from our simple kitchen to yours. 


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Cheesy Bacon Hashbrown Waffles

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)

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!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

1 comment:

  1. 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


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