Loaded Breakfast Hashbrown Waffles Recipe
All you need are potatoes, eggs, bacon, and chili crisp hot honey to level up brunch at home with this waffle maker recipe!
This brunch takes the concept of a loaded hashbrowns recipe and transforms it into crispy potato waffles! Adding layers of crispy texture, these waffles are great with eggs, bacon, and a drizzle of Lee Kum Kee Chili Crisp Hot Honey. Sweet, spicy, and full of flavor, it's the perfect finishing sauce for your brunch.
What You Will Need
Ingredients
- Nonstick cooking spray
- 1 (20 oz.) bag frozen shredded hash browns, thawed and squeezed very dry
- 8 large eggs, divided
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 8 slices bacon
- 2 Tbsp. butter
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
Seasoning
- 2 Tbsp. Lee Kum Kee Chili Crisp Hot Honey Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat a waffle maker and lightly coat it with nonstick cooking spray. In a large bowl, mix the hash browns, 2 eggs, garlic powder, onion powder, and black pepper until combined.
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Divide the hash brown mixture into 4 portions and cook in the waffle maker until deeply golden and crisp, about 6–8 minutes per waffle depending on your machine.
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While the waffles cook, cook the bacon in a skillet until crisp. Transfer to a cutting board and roughly chop.
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In the same skillet, whisk the remaining 6 eggs. Melt the butter over medium-low heat, add the eggs, and scramble gently. When almost set, fold in the cheddar cheese and cook until creamy and melted.
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Place a hash brown waffle on each plate and top with cheesy scrambled eggs and chopped bacon. Finish with green onions and a drizzle of Lee Kum Kee Chili Crisp Hot Honey Sauce.
Find more breakfast and brunch recipes on our recipes page!
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