✔ Updated · thin-and-crispy griddle method plus scattered, smothered, covered
These copycat Waffle House hash browns are thin, buttery and shatteringly crisp, just like the ones scraped off the diner griddle. Order them your way at home: scattered, smothered, covered and beyond.
At a glance
The one tip that matters: Squeeze the shredded potatoes in a towel until they're bone dry, then leave them alone in the hot pan. Moving them too early is how you end up with mushy hash browns.
Why You'll Love These Hash Browns
- Thin and crispy, with lacy golden edges and a tender middle.
- Four ingredients: potatoes, oil, butter and salt.
- Order them your way: scattered, smothered, covered, chunked or all of the above.
Scattered, Smothered, Covered: How to Order Yours
Half the fun of diner hash browns is the toppings. Here's the lingo, so you can make them your way at home.
| Order | What it means | At home |
|---|---|---|
| Scattered | Spread thin on the griddle | Spread in a thin layer for maximum crisp |
| Smothered | Sauteed onions | Add 1/2 cup sauteed diced onion on top |
| Covered | Melted cheese | Lay 2 slices of American cheese on top and cover 30 seconds |
| Chunked | Diced ham | Warm 1/3 cup diced ham in the pan and scatter over |
| Diced | Grilled tomatoes | Add a handful of diced tomato |
| Peppered | Jalapenos | Scatter sliced jalapenos on top |
| Capped | Grilled mushrooms | Add sauteed sliced mushrooms |
| Topped | Chili | Spoon over hot chili |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry is crispy. Water is the enemy here. I squeeze the shreds in a towel twice, and the drier they are, the crispier they get.
- Thin layer, hot pan. Keep the layer about 1/2 inch thick so it crisps all the way through. Thick piles steam in the middle.
- Hands off. Let them cook 5 to 6 minutes before you even peek. That's when the golden crust forms.
- Butter plus oil. Oil handles the heat; butter adds that diner flavor. Together they brown without burning.
- Shortcut potatoes: thawed frozen shredded hash browns or rehydrated dried shreds work great. Squeeze them dry too.
- Oil and water don't mix. Wet potatoes make hot oil spit, so drying them is a safety step as well as a crispiness one.
Waffle House Hash Browns (Copycat)
2
large servings10
minutes12
minutes300
kcal22
minutesCopycat-style Waffle House hash browns: shredded russet potatoes rinsed, squeezed very dry and spread thin in a hot buttered skillet, then cooked without stirring until deep golden and crispy on both sides.
Ingredients
- For the Hash Browns
2 large russet potatoes (about 1 lb), peeled, or 3 cups frozen shredded hash browns, thawed
2 tablespoons vegetable oil
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
- Optional Toppings
1/2 small onion, diced (scattered + smothered)
2 American cheese slices (covered)
1/3 cup diced ham (chunked)
Directions
- Prep the Potatoes
- Grate the potatoes on the large holes of a box grater into a bowl of cold water and swish them around to rinse off the starch.
- Drain, then wrap the shreds in a clean kitchen towel and squeeze hard over the sink until no more water comes out. Dry potatoes are the secret to crispy hash browns.
- Griddle
- Heat the oil and butter in a large cast iron or nonstick skillet over medium-high heat until the butter foams.
- Scatter the potatoes in a thin, even layer, about 1/2 inch thick, and season with salt and pepper. Cook without stirring for 5 to 6 minutes, until the bottom is deep golden and crisp.
- Flip in sections with a wide spatula, adding a little more oil if the pan looks dry, and cook 4 to 5 minutes more until the second side is crispy.
- For smothered, add sauteed onions on top; for covered, lay American cheese slices over them and cover the pan for 30 seconds to melt. Serve hot.
Notes
- Use the medium grater side when grating the potatoes. This will allow the hash browns to have a great texture and still be able to combine nicely.
- The reason you allow the grated potatoes to soak in water, despite having to remove all of it later, is because this soaking period allows the potato pieces to absorb water and soften up (like they would during steaming).
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Storing and Reheating
- Fridge: refrigerate cooked hash browns within 2 hours for up to 3 to 4 days.
- Reheat: in a hot skillet with a little oil or in the air fryer at 400°F for 5 to 6 minutes, until hot and crisp again (165°F).
- Freezer: cooked hash browns freeze for up to 2 months; reheat from frozen in a 425°F oven or air fryer.
More Diner Breakfast Favorites
Round out a diner breakfast at home with our IHOP-style French toast, Cracker Barrel-style pancakes and hashbrown casserole, or see what to serve with pancakes.
Frequently Asked Questions
How does Waffle House make its hash browns so crispy?
They're cooked thin on a very hot, well-oiled flat-top griddle and left alone until a deep golden crust forms. At home, a hot cast iron skillet, bone-dry shredded potatoes, a thin layer and patience give the same crispy result.
What do scattered, smothered and covered mean?
They're Waffle House's famous hash brown toppings. Scattered means spread out on the griddle for extra crispiness, smothered adds sauteed onions, covered adds melted cheese, and chunked adds ham. Other options include diced tomatoes, jalapenos, mushrooms and chili.
Should I soak shredded potatoes?
A quick rinse in cold water removes surface starch so the shreds don't turn gummy. Some cooks soak them for up to 2 hours in salted ice water; it's optional. Either way, squeeze them completely dry before cooking.
Can I use frozen hash browns?
Yes. Thaw frozen shredded hash browns, squeeze out the moisture in a towel and cook them exactly the same way. Dried shredded potatoes from a carton also work once rehydrated and drained.
Can I make hash browns ahead?
They're best fresh, but you can grate, rinse and squeeze the potatoes, then refrigerate them tossed with a pinch of salt for a few hours. Leftover cooked hash browns reheat best in a hot skillet or air fryer at 400°F for 5 to 6 minutes.
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