Waffle House Hash Browns (Printable Version)
Golden, crispy hash browns inspired by Waffle House’s comforting breakfast flavors.
# Ingredients Required:
→ Egg Mixture
01 -
4 large eggs
02 -
60 ml whole milk
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Hash Browns
05 -
200 g frozen shredded potatoes, thawed and drained
06 -
30 g unsalted butter
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Fillings
09 -
50 g diced onions
10 -
50 g diced green bell peppers
11 -
50 g cooked diced bacon or sausage
12 -
30 g shredded cheddar cheese
# Guide to Cooking:
01 -
Heat butter in a non-stick skillet over medium heat. Add shredded potatoes, season with salt and pepper, and cook until golden and crisp on both sides, about 5 minutes per side. Remove and set aside.
02 -
In the same skillet, sauté diced onions and green bell peppers until softened, approximately 3-4 minutes. Add cooked bacon or sausage and heat through. Remove from skillet and set aside.
03 -
In a bowl, whisk together eggs, milk, salt, and pepper until combined and slightly frothy.
04 -
Heat the skillet over medium heat, lightly grease if necessary. Pour in egg mixture and cook until edges begin to set but center remains slightly runny, about 2-3 minutes.
05 -
Place the cooked hash browns on one half of the omelet. Top with sautéed vegetables, meat, and shredded cheddar cheese. Carefully fold the omelet over the fillings.
06 -
Continue cooking for another 2 minutes or until cheese melts and eggs are fully cooked. Slide onto a plate and serve immediately.
# Extra Suggestions:
01 -
Ensure hash browns are thoroughly cooked and crisp to provide texture contrast. Use medium heat to avoid browning the eggs too quickly.