The secret to making American hashbrowns is to wash the grated potato. This removes the starch and helps your potato cook through in the frypan. We like our onions pretty well cooked so we put those in first in some butter to soften them up. Add scattered, grated potato and cook through. Add other ingredients and top the whole tower with a fried egg. Bliss!
Scattered, Smothered & Covered
Waffle House is a staple along the I-75 motorway that connects Ohio, Kentucky, Tennessee, Georgia and Florida. The greatest part of a Waffle House (besides the amazing REAL hashbrowns) is that it is visited by everyone. Stop into one and you’ll see truck drivers, builders and men in business suits who are killing time before their first meeting along with lots of families filling up on cheap, good food.
The food is cheaper than cooking at home and no fighting over who does the dishes! It is also fun to order because of the way they structured the hashbrowns menu. Here is an excerpt of their menu:
Increase the potatoes to about 500g and freeze the extra for easy hashbrowns any time. No need to thaw them, just dump the frozen potatoes into the frypan, add five minutes to the cooking time and you’re all set.
This recipe is hashbrowns that are simply scattered and smothered. If you have some leftover ham or gammon steak, make hashbrowns scattered, smothered, covered and chunked. Serve with eggs, cooked to order.
Vegetarians can fill up on scattered, smothered, covered, diced, (maybe peppered) and capped.
Prep the hashbrowns in bulk and freeze them. Just remove from the freezer and pop in the pan for a hearty breakfast.