1 (20-ounce) package Simply Potatoes Hash Browns
8 ounces thick cut applewood smoked bacon, cooked and diced (about 1/4" pieces)
4 ounces (1 cup) medium cheddar cheese, shredded
4 ounces (1 cup) pepper jack cheese, shredded
3 large eggs, beaten1 teaspoon New Mexico chili powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon fresh ground black pepper
handful fresh parsley leaves, chopped (about 4 tablespoons)
Set waffle iron to medium-high and preheat. Reserve half of parsley for garnishing.
Combine all ingredients (including the remaining parsley) in a large bowl. Stir until well mixed.
Mist the waffle iron with non-stick cooking spray.
Pour about 1/2 cup of the hash brown mixture onto the hot waffle iron. Use a spatula to spread the mixture into an even layer. Cook until golden and cooked through, about 3-5 minutes. Be aware the hash browns will release steam as they cook.
Remove from waffle iron and place cooked hash brown waffles on oven rack in a 200°F preheated oven until ready to serve. This will help keep them crisp and hot.
Sprinkle with reserved fresh parsley.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
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