Copycat Waffle House Hash Browns Recipe (Extra Crispy)

This Waffle House hash browns recipe gives you that iconic diner-style breakfast experience without leaving your kitchen. Just like the ones from the restaurant, these hash browns are golden and crispy on the outside, soft and tender inside, and perfectly seasoned for that classic flavor. They’re the perfect side to serve with my copycat Waffle House waffles, eggs, or bacon, and they quickly cook up in a skillet right on your stovetop. 

Why I Love This Waffle House Hash Browns Recipe

I’ve eaten at the Waffle House more times than I can count, and no matter what I order, the hash browns always are my favorite part of my breakfast. The texture is like no other—golden, shatter-crisp edges wrapped around soft, fluffy potato centers. Recreating them at home means I don’t just get that same diner-style crunch, but I also have full control over how I make them. Some days I keep it simple with just salt, pepper, and a splash of oil; other times I go full-on “scattered, smothered, and covered” with onions, cheese, or chili.

The best part is that the method really works. By rinsing and thoroughly drying the shredded potatoes, the starch washes away so the hash browns never turn out mushy. Instead, they fry up evenly browned and crispy every time. It’s that balance—crispy outside, tender inside, customizable to taste—that makes this copycat Waffle House hash browns recipe one I keep coming back to whenever I want diner-style comfort food at home. 

Ingredients You’ll Need

• 2 russet potatoes, peeled and grated on a large grater
• 2 Tbsp–¼ cup avocado oil (enough to coat the pan generously)
• Salt and pepper, to taste

How To Make Waffle House Hash Browns

Step 1: Rinse the Potatoes

Place the grated potatoes in a bowl and cover with cold water. Swish them with your hands to release starch, then drain. Repeat 2–3 times until the water runs clear.

Step 2: Squeeze Out Moisture

Wrap the shredded potatoes in a clean kitchen towel or cheesecloth and wring tightly over the sink until dry. Transfer to a dry bowl and season generously with salt and pepper.

Step 3: Heat the Oil

Add a generous layer of avocado oil to a large stainless steel skillet or cast iron skillet. Heat over medium-high until the oil is shimmering hot, but not smoking.

Step 4: Cook the Hash Browns

Add a portion of potatoes to the hot skillet, spreading them into an even layer. Press firmly with a spatula to form a compact patty. Cook undisturbed for 2–5 minutes until the bottom is golden brown and crispy.

Step 5: Flip and Finish

Carefully flip the patty and cook another 3–5 minutes until the second side is equally crispy. Transfer to a wire rack to drain excess oil while cooking the rest. Serve the hash browns immediately with any other breakfast dishes you want, like eggs, waffles, pancakes, and bacon or sausage. 

Expert Tips to Make Perfect Diner-Style Hash Browns

• Rinse Until Clear – Washing the potatoes 2–3 times removes excess starch, which otherwise makes them clump and turn gummy instead of crisp. The goal is for the water to run clear before draining.
• Dry = Crispy – Any leftover water creates steam in the skillet, which softens potatoes instead of crisping them. Wringing in a towel until they feel almost dry is the key to diner-style hash browns.
• Generous Oil Layer – Waffle House-style hash browns need oil coverage on the pan so every shred fries, not just the ones touching the surface of the pan. Avocado oil’s high smoke point makes it perfect for frying, but canola oil or vegetable oil also works.
• Press and Don’t Disturb – Pressing the potatoes into a compact patty ensures contact with the skillet, while leaving them undisturbed for several minutes allows a crust to form. Moving them too soon breaks that crust and prevents browning.
• Flip with Confidence – Use a wide spatula and commit to the flip in one motion. Hesitating or trying to turn them into small sections can cause the hash browns to break. Even if they split, they’ll still taste amazing, so there's no pressure to get it perfect!
• Wire Rack, Not Paper Towels – Draining on paper towels traps steam underneath, softening the crust. A wire rack lets steam escape and keeps them crispy until serving, so I suggest keeping them on a wire rack.

Variations To Try

• Scattered, Smothered & Covered Hash Browns – The most iconic Waffle House order. Scatter the shredded potatoes across the skillet, smother them with sautéed onions, and cover with plenty of melted cheese. It’s the ultimate diner-style classic!
• Loaded Hash Browns – Turn your hash browns into a meal by piling on crispy bacon, sliced jalapeños, and shredded cheddar. or pepper jack cheese for extra spice. These loaded hash browns are spicy, cheesy, and hearty enough to serve as breakfast or dinner.
• Veggie Hash Browns – Mix grated zucchini, sweet potato, or even carrots into the potatoes before cooking for extra color, flavor, and nutrition. It’s a simple way to make healthier vegetable hash browns while still keeping that signature crisp texture.
• Hash Brown Breakfast Sandwich – Use two large, crispy hash brown patties as the “bread” for eggs, bacon, or sausage. This variation gives you a fun, handheld twist on breakfast sandwiches and makes the hash browns the star of the meal. Making it this way is my favorite breakfast sandwich twist, along with my McGriddle.

Waffle House Hash Browns FAQs

Can I use pre-shredded potatoes for this recipe?

Yes, you can use store-bought pre-shredded potatoes, but for the best results, rinse and dry them thoroughly before cooking to remove excess starch. Freshly grated russet potatoes still give the crispiest, most authentic diner-style hash browns and the texture closest to the real Waffle House hash browns. So while you can use pre-shredded, I still recommend using russets.

Do I need to use a cast-iron skillet?

No, you don't have to. A heavy stainless steel skillet works well for even browning, and that's actually what I like to use. But a well-seasoned cast-iron skillet also delivers excellent results and gives you that extra-crispy edge. Either option works as long as the pan gets hot enough and is coated with oil before you add the potatoes.

Can I freeze grated potatoes for hash browns?

Yes. Grate the potatoes, rinse, squeeze out all the moisture, and spread them flat in freezer-safe bags. They’ll keep for up to 2 months. Thaw completely and pat dry before frying to make sure they crisp up properly.

How do I store leftover hash browns?

Let the hash browns cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, use a skillet or air fryer so they crisp back up—avoid microwaving, which makes them soggy.

How do I reheat leftover hash browns?

The best way to bring back the crunch is to re-crisp them in a hot skillet with a little oil or in the air fryer for 3–5 minutes. Avoid microwaving, since it makes the hash browns soft and soggy instead of crispy.

What oil is best for frying hash browns?

A neutral oil with a high smoke point works best. Canola oil, vegetable oil, avocado oil, or peanut oil gives you that crisp without overpowering the flavor of the potatoes.

My Final Thoughts

These copycat Waffle House hash browns bring the iconic diner breakfast side right to your kitchen with just a few tricks: rinse well, dry thoroughly, and fry confidently. They’re simple to make, always satisfying, and endlessly customizable—all without having to take a road trip to a Waffle House. If you make this recipe, leave a comment below along with a review (hopefully a 5-star one)!

Copycat Breakfast Recipes To Make Next

• IHOP pancakes
• Denny's pancakes
• Cracker Barrel biscuits
• McDonald's egg McMuffin