1 cup refrigerated hash browns if using frozen, thaw and pat dry
1/4 cup Challenge Unsalted Butter
1 tsp salt
1/2 tsp pepper
1 3/4 cups all-purpose flour
1 tbsp baking powder
2 cups milk
2 eggs lightly beaten
1/2 cup shredded sharp cheddar cheese
5 strips bacon cooked and crumbled
2 tbsp chopped chives
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 manufacturer's directions.
Tips for Freezing
Place waffles on a parchment lined baking sheet making sure they don't 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.