Bacon Potato and Cheese Waffles

• Meat

  • 5 strips Bacon, cooked and crumbled

• Produce

  • 2 tbsp Chives

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Hash, refrigerated

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/4 cup Challenge unsalted butter
  • 1/2 cup Cheddar cheese, sharp
  • 2 cups Milk

Found on momontimeout.com

Description

Ingredients

• 1 cup refrigerated hash browns (if using frozen, thaw and pat dry)
• ¼ cup Challenge Unsalted Butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 1¾ cups all-purpose flour
• 1 Tablespoon baking powder
• 2 cups milk
• 2 eggs, lightly beaten
• ½ cup shredded sharp cheddar cheese
• 5 strips bacon, cooked and crumbled
• 2 Tablespoons chopped chives

Directions

• Melt butter in a medium skillet. Add potatoes and cook for 3-5 minutes. Season with salt and pepper, remove from heat and let cool.
• Whisk flour and baking powder together in a large bowl. Whisk in milk and eggs until smooth.
• Stir in cheese, bacon, chives, and potatoes.
• Preheat waffle maker and cook waffles according to manufacturers directions.
• Place waffles on a parchment lined baking sheet making sure they dont touch. Place baking sheet in freezer for 30-60 minutes to flash freeze the waffles. Place frozen waffles in a ziploc bag and store for up to three weeks in freezer. To reheat, place in the toaster and toast until heated through.