How to Make Waffle House Style Hash Browns

Waffle House has the BEST Hash Browns Ever. This is my attempt to re-recreate their perfectly crispy hash brown recipe.  Grated potatoes are griddled until golden brown on the outside but still tender inside. Now you can make this popular breakfast side dish right at home! 

Hey! I am so excited about this post. First of all, it’s my first post on my new site. Second, I finally figured out how to make yummy, crispy hash browns. I’m talking Waffle House style hash browns, loose and flaky bits of potato-y goodness. I didn’t go all smothered, covered or chunked this time, but next time I make them I will experiment. When I order them at Waffle House, I generally get them with onion and jalapeños. Heaven!

Waffle House was founded in 1955 in Avondale, GA. It’s still a staple and a mecca of diner food throughout the southeastern United States. We are huge fans of Waffle House and love to eat there when we travel. You can almost be guaranteed a delicious hot meal and super friendly service.

How does Waffle House make their hash browns?

Here are the details I could find about how they make hash browns at WH:

1. Waffle House hash browns start as dehydrated potatoes, similar to the Hungry Jack ones you can find in your grocery store.
2. They reconstitute the potatoes and drain them well.
3. The hash browns go on to a very hot griddle with a buttery flavored oil.
4. The cook presses on the hash browns with a large spatula and then they are left to cook for about 6 minutes.
5. Hash browns are flipped and cooked until they are golden brown and crispy on both sides.
6. You can order them scattered and loose or shaped into a tighter circle.

Here is how I make Waffle House style hash browns at home:

I decided to forgo the freeze-dried potato shreds and reach for fresh potatoes instead. But there’s certainly no shame in getting a box or two of dried hash browns or the frozen hash browns, either. You do you. You can make this recipe with either of those fine products. Just make sure that when you are ready to cook them, the potatoes are not soaking wet. In fact, you will want to get them as dry as you can.

First, I started by shredding my potatoes with a box grater. I find that this technique is the best way to shred potatoes for hash browns. I grated about 4 medium sized Russet potatoes for these hash browns. You want about a cup of grated potatoes per serving. Wait, who am I kidding? One cup is just a starting point. I could eat my weight in Waffle House style hash browns, so use that one cup measurement to your discretion.

Next, I place the shreds in a large bowl of cool water. I swirl them around a bit to help remove some of the starch. Then, I drain the potatoes on a kitchen towel or paper towel. Heat a cast iron or skillet of your choice over medium-high heat and add equal parts vegetable oil and butter. You could also just use clarified butter.

Once the skillet is nice and hot, put in enough of the shredded potatoes to cover the bottom of the skillet. I let them sizzle for about five minutes, watching for brown and crispy edges, then I flip them. When they all nice and brown on both sides, take them out of the pan to make room for the next batch. Drain them on an absorbent towel.

What are some yummy ways to top these Waffle House style Hash Browns?

I kept this recipe simple, but feel free to go off script, adding your favorite toppings. When you dine at Waffle house, you can choose from a variety of add-ins to customize your hash browns. Here are some of the options:

• mushrooms
• onions
• jalapeños
• ham
• cheese
• chili
• bell peppers
• gravy

The combinations are endless. How do you like your hash browns?

I like to serve these hash browns with fried eggs (over medium, please) and bacon. This is the perfect tri-fecta of brunchy-goodness.

Other breakfast and brunch recipes you may like to try:

Love potatoes with your eggs? Have them both in this Gluten-Free Quiche.  Serve this delicious Kiwi cocktail and feel free to make it a mocktail by leaving out the booze. Crepes are always a scrumptious breakfast dish, too.