Waffle House Hash Browns Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Waffle House Hash Browns
4 cups peeled and shredded potatoes
1 teaspoon salt
1 cup ice
Vegetable oil for frying
Place prepared potatoes in a 2-quart bowl, and add salt. Add ice and
pour enough water to cover potatoes. Stir to mix salt and ice in the
potatoes. Cover and place in the refrigerator for 2 hours.
Place shredded potatoes in a colander, rinse with cool tap water and
drain completely. At this point you can place potatoes back in the
refrigerator covered until ready to fry. The uncooked potatoes will
keep up to 5 hours.
Heat a large cast iron skillet over medium heat. Add enough
vegetable oil to lightly cover bottom. When skillet is hot and oil
has been heated, place two cups of drained shredded potatoes in
skillet. Fry until crisp, shaping with a spatula. Fry about 12 to 15
minutes, without turning. Time depends on the temperature and size
of the shredded hash browns. When potatoes are golden, flip over
carefully and fry tops of potatoes for 2 - 3 minutes. Do not cover
hash browns while frying or stir through them.
Waffle House Hash Browns Scattered all the Way!
1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
Sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomatoes (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean ham (chunked)
1/3 cup chili with beans, heated
1 serving Waffle House Hash Browns
Prepare Waffle House Hash Browns as directed. Leave them in the
skillet, and add cheese, onion, jalapeno peppers, tomatoes,
mushrooms and ham. When done, add chili on top of all.
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home