Breakfast Hashbrown Waffles
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Recipe Intro From cookin_brooke
If you're looking to switch up your morning routine, these Breakfast Hashbrown Waffles are a must-try. Made with Cascadian Farm Organic Frozen Hash Browns, crispy bacon, creamy avocado, and a runny egg, they're crispy, savory, and totally satisfying. It’s everything you love about a diner-style breakfast—reinvented in waffle form. Perfect for weekend brunches or an elevated weekday breakfast.
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Recipe Card
ingredients
- 1 (16 ounce) bag Cascadian Farm Organic Frozen Hash Browns
- 2 large pasture-raised eggs, divided
- 1/2 cup shredded grass-fed cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 slices organic bacon
- Butter, for greasing waffle maker
- 1/2 ripe avocado, sliced `
- Microgreens, for serving
- Pickled onions, for serving
- Hot sauce, for serving
- Chives, for garnish
Method
Step 1
Remove hash browns from the freezer and allow to thaw for 2–3 hours. Once thawed, place them in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
Step 2
In a mixing bowl, combine the hash browns with 1 whisked egg, shredded cheese, kosher salt, and pepper. Mix until fully combined.
Step 3
In a cast iron skillet over medium heat, cook bacon until crispy, flipping occasionally. Set aside and reserve the bacon grease for frying the egg.
Step 4
Once hot, grease both sides with butter. Add enough of the hash brown mixture to fully cover the waffle grid, then close and cook for 5–6 minutes or until golden and crispy. (Timing may vary depending on your waffle maker.)
Step 5
While the waffle cooks, fry the second egg sunny-side up in the reserved bacon grease.
Step 6
Place the waffle on a plate and top with sliced avocado, crispy bacon, microgreens, pickled onions, and the fried egg. Finish with flaky salt, a drizzle of hot sauce, and a sprinkle of chives.