You can make these copycat Waffle House Hash Browns in the comfort of your own kitchen. Crispy, golden hash browns without having to leave the house. Or even change out of your PJ’s!
This is classic comfort food that never disappoints. They are flavorful, filling, and fantastic! But there are a few tips & tricks to getting that classic Waffle House flavor. So let’s dive in…
How to Make Waffle House Hash Browns
Who says you have to run to the nearest diner to have a hearty and delightful breakfast? This recipe may not be exactly how Waffle House does it, but we guarantee that it will produce hash browns that are just as crispy on the outside and tender on the inside.
- You start by peeling and shredding your potatoes, about 4 cups. I recommend using a food processor to speed things up. But a hand grater also does the trick.
- Place the shredded potatoes in a bowl and stir in a teaspoon of salt. Add a cup of ice and pour just enough water such that the potatoes are entirely covered.
- Cover the bowl and refrigerate for two hours. This will rinse the starch off the potatoes.
- Transfer the potatoes to a colander and rinse with cold water. Drain potatoes well.
- Place a cast-iron skillet over medium heat and pour vegetable oil to coat the pan.
- Once the oil is hot, spread the shredded potatoes evenly onto the skillet. Gently press the potatoes – not too hard, or your hash browns will become mushy.
- Fry your hash browns for about 12-15 minutes, or until they are brown and crisp at the bottom.
- Flip the hash brown and fry the other side for 3-5 minutes. And that’s it, they’re done! Best served fresh out of the skillet.
Note: Do not cover the skillet while cooking.
4 cups peeled and shredded potatoes
1 teaspoon salt
1 cup ice
vegetable oil (for frying)
1. Peel and shred your potatoes. I recommend using a food processor to speed things up. But a hand grater also works just fine.
2. Place the shredded potatoes in a bowl and stir in a teaspoon of salt. Add a cup of ice and pour in just enough water so that the potatoes are entirely covered.
3. Cover the bowl and refrigerate for two hours. This will rinse the starch off the potatoes.
4. Place the soaked potatoes in a colander and rinse with cold water. Drain completely.
5. Heat a large, cast-iron skillet over medium heat and add enough vegetable oil to lightly coat the pan.
6. Once the oil is hot, spread the shredded potatoes evenly onto the skillet. Gently press the potatoes - not too hard, or your hash browns will become mushy.
7. Fry your hash browns for about 12 - 15 minutes (or until crisp on the bottom).
8. Once browned, flip the hash brown and fry the other side for 3-5 minutes. Do not cover the hash browns while cooking.
9. Enjoy! Best served fresh out of the skillet.
Tips & Tricks
- The key to perfect hash browns is to use quality potatoes. You have to pick sturdy and starchy spuds to ensure a nice hash brown texture. Russet and Idaho potatoes perfectly fit this description. Stay away from Yukon Gold or red-skinned potatoes.
- For crispy hash browns, be sure to use dry potatoes. Apart from draining the potato shreds, you can also wrap them in cheesecloth and squeeze out all the excess liquid. You may also dry them with a kitchen towel. The important thing is the shreds are as dry as possible!
- Want a sweeter breakfast? Try using sweet potatoes instead!
- Use a cheese grater to shred your potatoes. Quick and easy! The large holes will yield just the right size of shreds.
- A food processor is also a good tool to shred potatoes. Use the shredding disc attachment to make long and uniform shreds.
- Use oil with a high smoke point to avoid burning. Your best choices are corn, peanut, sunflower, and canola oil.
- For a more buttery flavor, fry the potato shreds in butter. Do not skip on the oil, though, as it will prevent the potatoes from burning.
- If you have it, use clarified butter instead of regular butter. Clarified butter has a higher smoke point, so you won’t have to worry about burning.
- The easiest way to cook your hash browns excellently is by using a wide electric griddle. If you do not have it, a stovetop griddle is your next best choice. Any of these two items will make flipping easy peasy.
- Use a flat spatula to press and flip the potato shreds. A griddle spatula will be your best ally when making hash browns.
- Do not be tempted to stir or poke or touch the potatoes as they are cooking. Let them cook undisturbed to ensure crispy and golden hash browns!
- Fried food tends to be quite greasy, so place your cooked hash browns on a paper towel and let it absorb excess oil. Not for too long though, or else your hash browns will get soggy.
- Hash browns taste the best immediately after cooking. However, if you need to serve it for later, place it on a sheet pan and warm it in the oven at 200 degrees Fahrenheit until they’re ready to be devoured.
What to Serve with Hash Browns
- Hash browns are purely carbs, so you’ll want to add some protein in there. Bacon and fried eggs are a classic combination that will complete your meal.
- Instead of pairing hash browns with another dish, you could add to it your favorite toppings and eat it as a main. Here are some wonderful options: ham, cheese, jalapeno, onion, bell peppers, chili, avocado slices, tomatoes, sour cream, and gravy.
Did you like the recipe?
Click on a star to rate it!
Average rating / 5. Vote count:
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!