If you have never had a Waffle House hash brown, what have you been doing all this time? Their hash browns are out of this world and no one even comes close.
Although you might be thinking, “How can this be? A hash brown is basically just seasoned fried potatoes. What makes theirs any different?”
Well, let me tell you. Yes, Waffle house might not use any different spices or ingredients than most restaurants to make their hash browns, however, the major difference comes in the way they prepare them.
The Waffle House menu has taken a page out of the fine dining books and similar techniques. This creates a much better hash brown that is superior in texture and even taste.
How To Make Waffle Houses Hash Browns
Fill a large bowl with water and ice cubes. Add the teaspoon of salt and stir through.
Peel all of the potatoes and grate them directly into the ice water. Cover the bowl with saran or plastic wrap and place in the refrigerator to soak for 2 hours.
Once ready, strain the potatoes and squeeze out all of the excess water (see the Tips & Tricks section as to why).
Season the grated potatoes with more salt and black pepper and mix through well.
Heat some olive oil in a cast-iron skillet and add a quarter of potato mixture. Spread the potatoes evenly and fry for 5-10 minutes or until golden brown and crispy (the amount of time will depend on the heat of your pan).
Turn the hash brown over and fry another 3-5 minutes, until it just starts to become crispy.
Serve immediately while still hot with your favorite meal!
Tips & Tricks
The addition of salt to this mixture will help the potatoes gain flavor and become soft (it acts as a tenderizer).
If you are short on time, you do not have to place the grated potatoes in the refrigerator for 2 hours. Simply allow them to sit for 15 minutes. You will end up with a much crunchier hash brown, but it will still be very tasty.
- It is extremely important to squeeze out as much water as possible for multiple reasons.
Firstly, when you are trying to form your hash brown in the pan, the potato pieces will not be able to bind with each other if they are soaking wet.
Secondly, the excessive amount of water will leach out even more during cooking (due to the addition of heat and salt) and will create a diluted, soggy and messy hash brown.
Also, for the hash brown to become crispy, there cannot be any water present. Items crisps up due to the lack of moisture and any excess amounts will not be able to evaporate and create a crispy, golden brown product.
Lastly, it is extremely dangerous to mix oil with water, especially when you are cooking on an open flame. When oil is very hot, like it should be for this hash brown, once the soggy potatoes are added, the oil will start to splatter everywhere, having the potential to harm someone.
- You can adjust the size of the has brown by either making smaller individually portioned discs or by using different sized skillets. You can also make use of an egg ring or metal cookie cutter to shape the smaller-sized hash browns.
- This hash brown is very versatile as you can add different types of fresh herbs and spices to create unique and complementary flavors. For an extra bit of flair, add some finely grated parmesan cheese and mix it through the potatoes just before frying them.
This is the best and only recipe you need to make hash browns. Despite the 2 hour soaking time, this recipe is still very quick to make and also very easy. You can ever get your kids to join in!
Try this recipe now to experience what a hash brown should taste like. Serve them fresh and hot along with your favorite meal or even as is – they’re that delicious!