"Good hash browns start with the right potatoes. That's one of the most important tips for perfectly cooked crispy hash browns. Waffle House uses dehydrated, shredded Idaho potatoes, later rehydrated during preparation to ensure freshness. You can find similar varieties pre-packaged at supermarkets and grocery stores, or stick with starch-rich varieties like Yukon Gold if you're opting for fresh potatoes. For the latter, make sure to thoroughly wring out the moisture for the best crisp."
"Waffle House's hash brown signature starts with a large, flat cooktop, like a griddle or a wide skillet, ensuring there's space to properly spread the potato shavings for each portion. Overcrowding or moving around too much could prevent it from fully crisping up. Don't forget to grease the cooking surface with oil or clarified butter beforehand to prevent the potatoes from sticking."
Perfect Waffle House–style hash browns rely on the right potatoes, preferring dehydrated shredded Idaho potatoes rehydrated during prep or starch-rich fresh varieties like Yukon Gold. Thoroughly wring out fresh potatoes to remove moisture for crispness. Cook on a large flat griddle or wide skillet to allow spreading and avoid overcrowding. Grease the surface with oil or clarified butter, fry on high heat, season lightly, and flip only once after about two to three minutes using two wide spatulas. Popular toppings include grilled vegetables, jalapeño peppers, melted American cheese, smoked ham, beef chili, and sausage gravy.
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