bacon, egg, and cheese potato waffles

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?”
“Yup.”
“And eggs?”
“Yup.”
“And bacon and cheese?”
“Yup.”
“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
2 eggs
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.