Waffle House Hash Browns Recipe
Description
Copycat Waffle House hash browns made in a skillet in 10 minutes. Shredded russets griddled thin for lacy, crisp edges and a tender middle — then finished scattered, smothered, covered, or all the way.
Ingredients
For the Hash Browns
- 2 lbs russet potatoes, peeled and shredded (about 6 cups)
- 3 tablespoons butter, or neutral oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Toppings (Waffle House Style)
- ½ cup yellow onion, thinly sliced and grilled — smothered
- ½ cup American or cheddar cheese, shredded — covered
- ½ cup diced hickory-smoked ham — chunked
- ½ cup grilled tomatoes, diced — diced
- 2 tablespoons jalapeños, sliced — peppered
- ½ cup button mushrooms, sliced and grilled — capped
- ½ cup chili — topped
- ½ cup sausage gravy — country
Instructions
- Peel the potatoes and shred them on the large holes of a box grater into a bowl of cold water. Swish to release the surface starch, then drain.
- Wrap the shredded potatoes in a clean kitchen towel and wring out as much water as possible. They should feel almost dry. This is the step that determines whether the hash browns crisp or steam.
- Heat a cast iron skillet over medium-high for 2 to 3 minutes before adding anything. Add the butter or oil and let it shimmer.
- Spread the potatoes in an even layer no more than ½ inch thick. Leave them completely undisturbed for 4 to 5 minutes — no stirring or pressing — so the crust can set.
- Slide a thin metal spatula under one edge to check the color. When deep golden, flip in sections. Season with salt and pepper now, not before. Cook another 4 to 5 minutes.
- Add any toppings during the last 2 minutes so the cheese melts and the onions warm through. Serve immediately.
Equipment
- Cast iron skillet or griddle
- Box grater or food processor with shredding disc
- Clean kitchen towel or cheesecloth
- Thin metal spatula
Notes
Dry the potatoes thoroughly—then dry them some more. Extra moisture is the main reason homemade hash browns turn soft instead of crispy.
Flip the hash browns only once. Repeated flipping can break apart the golden crust.
Work in two batches when using a 10-inch skillet. Overcrowded potatoes release steam and won’t brown properly.
Frozen shredded potatoes work well, too. Thaw them completely, then squeeze out as much liquid as possible.
For air fryer hash browns, toss the dried potato shreds with 1 tablespoon of oil. Spread them in a thin layer in a lined air fryer basket and cook at 375°F for 15 to 18 minutes, stirring every 5 to 6 minutes.
Nutrition information is calculated using the base recipe and does not include optional toppings.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 28gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 552mgPotassium: 634mgFiber: 2gSugar: 3gVitamin A: 356IUVitamin C: 16mgCalcium: 75mgIron: 1mg