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Waffle House Hash Browns

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Rating: 5/5 5 stars
1 review

recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   4


recipe id: 64858
cook method: stovetop

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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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Member since: September 27, 2013
recipe rating
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.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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