Fried Eggs with Bacon-Cheese Hash Brown Waffles

Spinach and Fruit Salad


  • 1 (26-oz) pkg frozen shredded hash browns, thawed
  • 8 slices bacon, cooked and crumbled
  • 1 cup freshly shredded Parmesan cheese
  • ½ tsp garlic salt
  • 8 large eggs


  1. Place hash browns between several layers of paper towels; roll up, and squeeze to remove excess liquid.
  2. Place hash browns in a large bowl. Stir in bacon, cheese, garlic salt and 1 tsp pepper.
  3. Lightly beat 2 eggs; stir into potato mixture.
  4. Preheat waffle iron according to manufacturer's directions. Coat with cooking spray.
  5. Spoon about 1 cup potato mixture onto waffle iron; close and cook 5 minutes or until browned and crisp.
  6. Repeat procedure, coating waffle iron with cooking spray between batches.
  7. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat.
  8. Fry 6 eggs, in batches, to desired doneness.
  9. Serve fried eggs over waffles.

Side Dish Ingredients

  • 1 (10-oz) pkg baby spinach
  • 1 (15-oz) can mandarin oranges, drained
  • 1 Braeburn apple, chopped
  • ½ cup Ranch dressing

Side Dish Instructions

  1. Combine spinach, oranges and apple in a salad bowl; drizzle with dressing.

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