Ingredients
Equipment
Method
Preheat and prep
- Preheat the waffle iron to medium-high heat and lightly grease the plates if needed, using visible nonstick coverage to prevent sticking.
- Squeeze the thawed frozen shredded hash browns in a clean kitchen towel to remove as much moisture as possible, stopping when the towel feels relatively dry.
- Transfer the squeezed hash browns to a large bowl, spreading them out so they can mix evenly.
Make the waffle mixture
- Combine the hash browns with cooked and crumbled bacon, shredded sharp cheddar cheese, eggs, finely chopped green onions, all-purpose flour, melted butter, garlic powder, smoked paprika, salt, and black pepper.
- Mix until evenly combined, looking for consistent seasoning and cheese distributed throughout the potatoes.
Cook the waffles
- Spoon a generous portion of the mixture onto the hot waffle iron and spread it toward the edges without overfilling so it reaches the corners.
- Close the waffle iron and cook for 6–9 minutes, continuing until the potatoes are deeply golden and crisp and the cheese is visibly melted.
- Remove the waffle carefully with a silicone or wooden utensil, lifting gently when the surface looks set and crisp.
- Repeat with the remaining mixture, cooking each batch until the same deeply golden, cheesy finish is reached.
Serve
- Serve immediately while the waffles are hot, crisp, and cheesy for the best texture contrast.
Notes
For the crispiest waffles, squeeze the thawed hash browns until they’re as dry as possible—steam is the enemy of golden edges. Store leftover waffles in the refrigerator up to 3 days; reheat in the waffle iron or a toaster oven until hot and crisp. Freezing is yes—cool completely, freeze in a single layer, then reheat until warmed through. For a lower-sodium option, use reduced-sodium cheddar and cut the added salt to taste.