Double Hashbrowns from Waffle House feature golden, crispy shredded potatoes cooked to perfection, delivering a hearty and savory bite with a satisfying crunch and tender center.
Equipments
- Griddle (or flat-top grill)
- Spatula
- Box grater (for shredding potatoes)
- Mixing bowl
- Colander or strainer
- Paper towels (for draining)
- Measuring cup or scoop
Ingredients
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Salt
- Pepper
Russet potatoes are ideal for achieving the perfect texture in hashbrowns due to their starchy content, which crisps up nicely on a griddle. Using a box grater to shred the potatoes evenly helps ensure uniform cooking and a consistent crunchy exterior. Thoroughly draining the shredded potatoes in a colander and pressing out excess moisture with paper towels prevents sogginess during cooking. Combining unsalted butter and vegetable oil aids in creating a golden, flavorful crust while maintaining tenderness inside. Your Double Hashbrowns from Waffle House copycat menu will deliver that authentic crispy and savory experience when these ingredient tips are followed precisely.
Instructions
- Wash, peel, and shred the potatoes using a box grater.
- Place shredded potatoes in a bowl of cold water; swirl to remove excess starch.
- Drain potatoes in a colander, then rinse under cold water until water runs clear.
- Transfer potatoes to a clean kitchen towel or paper towels; squeeze thoroughly to remove all excess moisture.
- Preheat the griddle to medium-high heat.
- Add butter and vegetable oil to the griddle; allow to melt and heat up.
- Evenly spread shredded potatoes on the griddle in a compact, double-layer mound, using a measuring cup for consistency.
- Season the top with salt and pepper.
- Press down gently with a spatula to flatten and compact the hashbrowns.
- Cook undisturbed for 4–6 minutes, until the bottom is golden and crispy.
- Flip carefully using a spatula; cook the second side for another 4–6 minutes until golden and crunchy.
- Remove hashbrowns and drain on paper towels if desired.
- Serve hot.
Substitution
Double Hashbrowns from Waffle House copycat menu replicate the iconic crispy texture and rich flavor of the original shredded potatoes. If you don't have a griddle, a large non-stick skillet over medium-high heat works well to achieve similar crispiness. You can substitute vegetable oil with canola or sunflower oil for a neutral flavor, and unsalted butter can be replaced with margarine or clarified butter for richness. Make sure to squeeze out excess moisture from shredded potatoes using a clean kitchen towel or paper towels to avoid sogginess. Season your hashbrowns with salt and pepper to taste before cooking for even flavor distribution.
Tips
Make sure to squeeze out all excess moisture from the shredded potatoes to achieve the ideal crispy texture, as too much water will steam rather than fry them. Preheating the griddle to medium-high heat ensures the butter and oil are hot enough to create that golden crust without sticking. Use a measuring cup or scoop to form a uniform, compact double layer for even cooking and perfect thickness. When flipping, gently use a spatula to maintain the hashbrowns' shape and prevent breakage, so Your Double Hashbrowns hold together beautifully.
Nutritions
Double Hashbrowns from Waffle House primarily consist of russet potatoes, providing a good source of complex carbohydrates for sustained energy. The use of unsalted butter and vegetable oil adds fats, offering flavor and aiding in nutrient absorption while increasing calorie content. Potatoes supply essential vitamins like vitamin C and B6, along with minerals such as potassium, which supports muscle function. When you prepare these hashbrowns, controlling the amount of butter and oil can help manage caloric intake while still enjoying the crispy texture and savory taste.
Storage
Store leftover Double Hashbrowns in an airtight container or tightly wrapped in aluminum foil to maintain their crispiness. Refrigerate your hashbrowns promptly and consume within 3 days for optimal freshness and taste. When reheating, use a skillet or griddle over medium heat to restore the crispy texture without becoming soggy.
Variation or Alternatives
You can substitute Yukon Gold potatoes for russets to achieve a creamier texture while maintaining a crispy exterior. Adding finely chopped onions or green peppers to the shredded potatoes before cooking introduces extra flavor and color. Try cooking the hashbrowns in duck fat instead of vegetable oil for a richer, savory taste and enhanced crispiness. For a healthier option, bake the shredded potatoes on a parchment-lined baking sheet at 425degF until golden, turning occasionally for even cooking.
Allergies
Double Hashbrowns from Waffle House may cause allergic reactions in individuals sensitive to potatoes or those with a latex-fruit allergy, as russet potatoes contain proteins that could trigger symptoms. The use of unsalted butter introduces dairy, posing a risk for those with milk allergies or lactose intolerance. Make sure to review ingredient sensitivities if you have any food allergies before enjoying your crispy hashbrowns.
Why this recipe?
Double Hashbrowns from Waffle House are highly favored for their crispy exterior and tender, fluffy interior, creating the perfect texture blend that satisfies hashbrown lovers. The dish is customizable with a variety of toppings like cheese, onions, and jalapenos, allowing you to personalize your meal. Making a copycat version at home lets you control ingredients' freshness and seasoning, ensuring a superior taste experience compared to fast food versions. Your taste buds will appreciate the rich, melt-in-mouth flavor that inspired the cult following of Waffle House's iconic menu item.