Bacon & Cheddar Hashbrown Waffles

Ingredients:

• 1 packet Bacon & Cheddar Cheesespread Mix
• 16 oz (1 lb.) frozen shredded hash browns, thawed
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese 
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cooking spray or melted butter for the waffle iron 

Directions:

Thaw the frozen hash browns completely (this can be done overnight in the fridge or in the microwave on defrost mode). Once thawed, place them on a dry clean paper towel and press out as much water as possible. This is a crucial step for achieving crispiness. In a large bowl mix together Bacon & Cheddar Cheesespread Mix, beaten eggs, salt, and pepper. Fold in the dried hash browns and shredded cheese until everything is well combined. Preheat your waffle iron to medium-high heat. Spray both the top and bottom surfaces generously with cooking spray or brush with melted butter to prevent sticking. Scoop an appropriate amount of the mixture onto the hot waffle iron depending on the size of your iron. Close the lid and press down gently. Cook for approximately 8-15 minutes, or until the waffle is golden brown and crispy. The cooking time will vary by waffle maker. Carefully remove the hash brown waffle with a fork or tongs and serve hot.  Serve with butter or sour cream. You can keep finished waffles warm in a 300° oven on a wire rack while you cook the remaining batches.