Waffle House Hash Browns
recipe at a glance
5 stars - 1 review
ready in: 2-5 hrs
serves/makes: 4recipe id: 64858cook method: stovetop
4 cups shredded potatoes, peeled
1 teaspoon salt
1 cup ice
vegetable oil, for frying
Place potatoes in a 2-quart bowl and add salt. Pour ice and add water to cover potatoes, and stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.
Then, place shredded potatoes in a colander and rinse with cool tap water; drain completely.
To prepare, heat a large skillet (cast iron preferred) on medium heat; add enough vegetable oil to lightly cover bottom.
When skillet is hot place drained shredded potatoes in skillet. Fry until crisp, about 12-15 minutes without turning.
When golden, flip carefully and fry 2-3 additional minutes. Do not cover or stir hash browns while frying.
340 calories, 18 grams fat, 44 grams carbohydrates, 5 grams protein per serving
ratings & reviews
|Nov 3, 2013 totallymarthaMember since: September 27, 2013
A cast iron skillet is the way to go when making diner-like hashbrowns. The flipping part takes some practice. I use a small skillet and make the hashbrowns in batches for easier flipping.
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