Loaded Potato Waffles
- 1 lb sliced bacon
- 3 lbs frozen hash browns, thawed
- 4 cups cheddar cheese, shredded
- 3 eggs
- 1⁄3 cup all-purpose flour
- 1⁄3 cup sliced scallions, white and light green parts only
- 1⁄4 cup unsalted butter, melted
- 1 1⁄2 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- 2 tsp baking powder
- Sour cream and fresh chives, for serving (optional)
Preheat the oven to 400 F. Line a baking sheet with aluminum foil and place a wire rack on top.
Lay the bacon slices on the prepared rack and bake for 20 minutes, or until the bacon is cooked through and crisp. Let the bacon cool, chop it into pieces and set aside.
In a large bowl, mix together the hash browns, cheddar, eggs, flour, scallions, melted butter, salt, pepper, baking powder and bacon.
Preheat a waffle maker to medium heat. Preheat the oven on its lowest setting. Add about 1 cup of batter to the waffle maker and cook according to the manufacturer’s instructions. Transfer the waffle to a plate and place in the warm oven with the door ajar. Repeat with the remaining batter. Serve the waffles hot, with sour cream and chives, if you like. Makes 16 waffles.