Photo of Loaded Hash Brown-Waffles by Millie Peartree by WW

Loaded Hash Brown-Waffles by Millie Peartree

Total Time
29 min
20 min
7 min
This fun spin on a loaded baked potato is a fantastic way to use up any little bits of cheese, scallions, or bacon you have on hand. Either squeeze the liquid out of the shredded potatoes by hand, or wrap them up in a clean kitchen towel and twist the towel to wring out the liquid. Save time by swapping in thawed frozen shredded potatoes. And serve with an optional poached egg on top.


Cooking spray

4 spray(s)

Uncooked whole white potato(es)

1 pound(s), Russet or Idaho, shredded (about 4 cups)

Reduced-fat cheddar cheese

¼ cup(s), shredded

Uncooked scallion(s)

3 Tbsp, chopped (plus extra for optional garnish)

Cooked turkey bacon

2 slice(s), chopped

Vegetable oil

1½ Tbsp

Garlic powder

½ tsp

Onion powder

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, ground

Smoked paprika

½ tsp, or less to taste


2 large egg(s), lightly beaten


  1. Place potatoes in a large bowl; add enough cold water to cover and soak for 2 to 3 minutes. Drain and rinse under cold water to remove starch. Squeeze as much liquid as possible from potatoes and place in a large bowl.
  2. Add cheese, scallions, bacon, oil, garlic powder, onion powder, salt, pepper, and paprika to potatoes; toss to coat. Add eggs; toss to coat.
  3. Preheat a regular-size waffle maker; coat with cooking spray.
  4. Spoon half potato mixture (2 cups) onto prepared waffle iron; cook until potatoes are tender and golden brown, about 7 to 9 minutes. Coat waffle iron again with cooking spray and repeat with remaining potato mixture to make 2 waffles.
  5. Serving size: 1 waffle


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.