Bacon, egg, and cheese potato waffles are all your favorite breakfast flavor notes, packed into crunchy waffles that are perfect for any meal of the day.
When I bought the hashbrowns to make this hashbrown crust breakfast pizza, I also bought another bag and tossed it in the freezer. They were on clearance, so I figured I’d find a use for the second one later.
I tossed around a few ideas in my head, but nothing really seemed to pique my interest. And then one day here was this recipe, right in my Pinterest feed, like a gift. I knew, with a few adjustments, these bacon, egg, and cheese potato waffles would be worthy of those extra hashbrowns.
As I was making them, J, who shares my love of all things brinner, came into the kitchen to investigate. Our exchange went something like this:
“Do these have potatoes?”
“And bacon and cheese?”
“Wow. That’s all my favorite things.”
If those are your favorite things, too, this recipe needs a place of honor at your table sometime soon.
bacon, egg, and cheese potato waffles
adapted from scattered thoughts of a crafty mom
3 cups hash browns (about a 20 oz. bag)
6 slices bacon, cooked and diced
1 cup shredded cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together in a large bowl, making sure eggs are distributed evenly throughout. Heat a skillet over medium heat and prepare with cooking spray or oil. Scoop potato mixture by the quarter cup into the skillet and use a spatula to flatten into a pancake shape. Cook for 2-4 minutes on each side, or until golden and crispy.
Serve warm with ketchup or salsa and sour cream.
Notes: this recipe can also be made as pancakes; I’ve tried them that way and they’re equally delicious. Extras can be stored in the refrigerator and reheated in the microwave or in a skillet.