Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)