by 
Total time:1 hour and 10 mins
Portions:10 (Belgian-style waffles)
This is not a cookbook for those watching their waistlines, although O’Neal does include a “healthy” section.
When I got to the chapter on breakfast for dinner — something I love — I found the Loaded Potato Waffles and stopped screeching.
A loaded baked potato is one of my favorite treats, so much so that I shared loaded baked potato soup for dinner in Minutes a couple of years ago. I knew I’d try these waffles, especially after reading that O’Neal thinks the dish “may be one of my greatest contributions to the world.”
What’s not to like: Crunchy hash browns, bacon, cheddar cheese, and scallions in a waffle iron. You can brown that lily with a dollop of sour cream too.
The cookbook’s full title indicates that the recipes are for “feeding family and friends,” so portions are usually generous. His original recipe called for the batter to make 16 waffles, using his “Rapid Waffle Maker & Skillet.” We found it made about 10 in a standard Belgian waffle.
You might think that’s too much, but it turns out that a large amount of this batter is great news because the raw mixture freezes really well.
We ate the freshly made crispy waffles, then froze the batter in one and two waffle portions and had them for breakfast with guests, split one as a side with grilled chicken and salad and enjoyed them again a couple weeks later on a lazy Sunday morning with our coffee and bowl of fresh fruit.
The batter is easy to throw together because O’Neal recommends using frozen hash browns, thawed, of course. To save time, pop the bacon in the oven, and while it’s cooking, chop the cheese (which we cut to three cups from its four), slice the shallots, and gather the other ingredients.
Then it’s just a matter of digging and waffling.
Each waffle takes between five and seven minutes to make, depending on the maker and how crunchy you want your waffle to be. We have a double sided Belgian style one so we can make two waffles at the same time which is a great time saver. (You’ll notice that the time on this recipe is longer than most Dinner in Minutes recipes. It shows how long it would take to prepare the batter and then cook 10 waffles at a time.)
If you spread the mixture around the edge of the waffle iron, it makes for a prettier waffle, but for crispy edges and potato spider — think latkes here — use less filling.
If you have guests coming for the holidays, this recipe might be just the thing. You can mix the batter a day or two in advance, refrigerate, and then let people scoop and make the waffles as they rise and shine.
I plan to make another batch, freeze portions, and eat waffles on Christmas morning. They would also be excellent as a night snack on New Year’s Eve with a glass of bubbles.
As O’Neal notes, these waffles are good “anywhere, anytime.” Could not agree more.
To save time, slide the bacon into the oven or skillet, and as it cooks, shred the cheese, slice the shallots, and combine the other ingredients. Forgot to defrost your hash browns? Transfer them to a microwave-safe bowl and defrost them in the microwave while the bacon cooks.
The number of waffles this recipe will make will depend on your waffle maker.
Go ahead: Refrigerate uncooked batter in an airtight container up to 2 days ahead or freeze for up to 2 months. If frozen, thaw overnight in the refrigerator and prepare as directed.
Warehousing: Refrigerate slightly chilled waffles in a covered container for up to 2 days. Heat in a 350 degree oven for about 8 minutes, or until crisp and hot.
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- 1 lb. thinly sliced bacon
- 3 pounds frozen hash browns, thawed
- 12 ounces sharp cheddar cheese, roughly chopped (3 cups)
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup sliced shallots, white and light green parts only, plus more for serving
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 teaspoons of baking powder
- 1 teaspoon fine salt (optional)
- 1 tablespoon freshly ground black pepper
- Sour cream, for serving (optional)
- Chives or shallots, sliced, for serving (optional)
Place a rack in the center of the oven and preheat to 425 degrees. Place a towel-lined plate near your workspace.
Arrange the bacon strips in a single layer on a large rimmed baking sheet and transfer to the oven (no need to wait until it’s preheated). Roast the bacon for 18 to 20 minutes or until crispy. Transfer to the prepared dish, let cool about 2 minutes and then chop coarsely.
While the bacon is cooking, preheat a waffle maker over medium-high heat. (If you make more than a few waffles at a time, once the bacon is cooked through, reduce the oven temperature to 200 degrees so you can keep the waffles warm while you make them.)
In a large bowl, combine the hash browns, cheese, eggs, flour, shallots, butter, baking powder, salt if using, and pepper. Add the bacon and stir until well combined.
For a Belgian waffle, add about 1 1/2 cups batter (you may need less, depending on your waffle maker) and cook according to the manufacturer’s instructions about 5 minutes or until golden brown and crispy.
Transfer the waffle to a platter or place it on a baking sheet in the hot oven. Repeat with the remaining batter.
Serve the waffles with a dollop of sour cream and sprinkle with sliced shallots or chives, if desired.
Calories: 725; Total fat: 50g; Saturated fat: 23 g; Cholesterol: 148 mg; Sodium: 1093 mg; Carbs: 45g; Dietary fiber: 3 g; Sugar: 2g; Proteins: 27 g
This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
Adapted from “Shaq’s Family Style” by Shaquille O’Neal (Ten Speed Press, 2022).
Tested by Ann Maloney; email questions to voraciously@washpost.com.
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