This homemade version of Waffle House's hash browns brings that same diner-style crunch right to your skillet, no road trip required Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These copycat Waffle House hash browns are completely customizable. Make them extra crispy, load them with toppings, or keep them simple with salt and pepper.
INGREDIENTS FOR THESE WAFFLE HOUSE HASH BROWNS
– Russet potatoes
– Avocado oil, canola oil, vegetable oil
– Salt and pepper
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 1: RINSE THE POTATOES
STEP 2: SQUEEZE OUT MOISTURE
Wrap the shredded potatoes in a clean kitchen towel or cheesecloth and wring tightly 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 heavy stainless steel skillet. Heat over medium-high until shimmering hot.
STEP 4: COOK THE HASH BROWNS
Add a portion of potatoes,. and press firmly with a spatula to form a compact patty. Cook undisturbed for 2–5 minutes until the bottom is golden brown.
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 while cooking the rest. Serve immediately.
PRO TIPS
- Thoroughly wash and rinse the potatoes to ensure a crispy texture
- Leave the potatoes undisturbed while frying to keep a solid crust
- Add bacon, jalapeños, and cheese for a fuller meal
THIS RECIPE IS RESTAURANT QUALITY
They’re simple, satisfying, and endlessly customizable—exactly why they’ve been a breakfast classic for decades.
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.