Smothered and Covered Waffle House Hash Browns
This Waffle House Hash Browns recipe features crispy hash browns smothered and covered with mushrooms, onions, and cheese. Upgrade your breakfast or brunch experience with this restaurant-quality side dish!
We love delicious potato recipes. Try my Skillet Fried Potatoes with Smoked Sausage, Smothered Potatoes with Onions and Peppers, and Roasted Cheesy Ranch Potatoes next.
Every time I eat at Waffle House, I order their hash browns. If you haven’t gotten the chance to experience this Southern restaurant chain, these breakfast spuds are the perfect introduction! We cook the shredded potatoes to crispy perfection in a skillet, flip them, and add savory toppings for the best hash brown recipe.
Why We Love This Recipe:
A Diner Classic! Serve this with a few slices of thick bacon and runny eggs and we’re ready to start the day!
Quick & Easy! This takes just 20 minutes to prepare in a skillet and yields enough for my whole family.
Versatile! Hash browns are the perfect canvas for an array of toppings. I’ll provide some tasty suggestions and substitutions.
Ingredients
To make smothered Waffle House hash browns, I use the following ingredients:
- Sliced mushrooms: This adds a savory, umami flavor and makes the dish more filling.
- Sliced onions: Add sauteed onions for an aromatic touch and more texture.
- Vegetable oil: This is the best oil for hash browns because it has a neutral flavor and high smoke point, which helps achieve crispiness.
- Hash browns: Use pre-shredded potatoes for convenience. (Otherwise, you’ll need another 20 minutes just to scrub, peel, and shred the potatoes)
- Seasoning: I use seasoned salt, black pepper, and garlic powder for more taste.
- Cheese: Shredded cheddar cheese adds a rich, gooey texture, while a slice of American cheese melts beautifully, for extra creaminess and flavor.
How to Make Hash Browns
The onions and mushrooms are optional but I love adding them to my hashbrowns. Begin by heating butter in a medium to large skillet over medium heat.
Once the butter melts, I add the onions and mushrooms and sauté them for approximately 5 minutes (or until they become translucent and tender).
Once cooked, transfer the onions and mushrooms from the skillet to a separate dish. In the same skillet, pour in vegetable oil and add half of the pre-shredded hash browns.
Sprinkle a layer of shredded cheddar cheese over the hash browns.
Layer the remaining hash browns on top of the cheese and use a spatula to spread them evenly, pressing them down to flatten in the skillet.
Then evenly sprinkle the seasonings over the hash browns, including seasoned salt, black pepper, and garlic powder.
Allow the hash browns to cook for at least 5 minutes until they develop a golden brown color. To flip, use a large plate. Place the plate over the skillet, invert the skillet so the hash browns transfer to the plate, then carefully slide the flipped hash browns back into the skillet.
Continue cooking for an additional 5 minutes or until both sides are golden brown. Turn off the heat and top the hash browns with the sautéed mushrooms and onions.
Then I place slices of American cheese on top and let it melt.
Serve immediately and savor the delicious flavors!
Topping Ideas
Waffle House is known for its many hash brown combos. Smother and cover yours with a few of these tasty suggestions:
- Meat: Top with bacon bits, diced ham, chorizo, or sausage crumbles for a savory finish.
- Veggies: Finely chop tomatoes, bell peppers
- Jalapeños: Kick up the heat with spicy peppers.
- Sauces: Make it saucy with gravy, hot sauce, or ketchup.
- Chili: Add chili for a satisfying meal.
Tips
- The key to crispy hash browns is cooking them on a hot skillet with fat (either butter or oil). Spread them across the entire surface of the pan and remember to flip them so both sides crisp up.
- If you decide to shred your potatoes, use starchy potatoes like Russets. Yukon golds or baby potatoes work too but they won’t be as crispy. Be sure to remove excess moisture by squeezing the shredded potatoes in cheesecloth. (This helps them stay together.)
- When it’s time to flip the hash browns, use a large plate or spatula to turn them over gently. This maintains shape and crispiness.
- This dish is best enjoyed hot and fresh from the skillet, so serve immediately for the best taste and texture.
FAQ
More Delicious Breakfast Recipes We Love
Ingredients
- 1 tablespoon Unsalted butter
- ½ cup Sliced mushrooms (optional but recommended)
- ½ cup Sliced onions (optional but recommended)
- ½ tablespoon Vegetable oil
- 1 bag Hash browns pre-shredded
- 1 cup Cheddar cheese shredded
- ½ tablespoon Seasoned salt
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic powder
- 2-3 slices American cheese
Instructions
- If using onions and mushrooms- Add the butter to a medium to large size skillet and heat it over medium. Once the butter is melted, add in the onions and mushrooms and saute them for about 5 minutes, until the onions are translucent and both are softened.
- Remove the onions and mushrooms from the skillet and set them aside. Now add the vegetable oil into the same skillet, and add half of the pre shredded hash browns. Now sprinkle the shredded cheddar cheese over the first layer of hash browns.
- Now add the remaining hash browns on top of the shredded cheese, and use a spatula to spread them out evenly and press them down into the skillet as flat as possible.
- Sprinkle the seasonings over the top of the hash browns, including the: seasoned salt, black pepper, and garlic powder.
- Let the hash browns cook for at least 5 minutes, then use a large plate to help flip the hash browns over. Gently place the plate over the skillet, flip the skillet over so that the hash browns turn onto the plate, then slide the flipped hash browns back into the skillet.
- Cook the hash browns on the other side for another 5 minutes, or until they are golden brown. Turn off the heat and add your sauteed mushrooms and onions over the hash browns, then place the sliced american cheese on top and allow it to melt.
- Serve right away, and enjoy!
