I don’t think I have ever actually been to a Waffle House in the morning – most visits are after too many pitchers of Bud Light & shots of fireball at the surrounding bars.
The crispy hash browns come topped with a few pickled jalapeños and a slice of partially melted American cheese – it’s part of the charm. In this recipe I sauté chopped jalapeños and a bit of cayenne with the shredded potatoes. They’re best topped with fried eggs and a dash of hot sauce.
Rinsing the shredded potatoes in water keeps them from becoming gummy when fried in the pan.
Crispy Jalapeño Hash Browns
- 3 medium russet potatoes (about 1½ pounds)
- 2 tablespoon white vinegar
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ teaspoon cayenne
- ¼ cup vegetable oil
- 1 medium jalapeño, seeds removed and thinly sliced
Peel the potatoes and use a cheese grater to shred the potatoes. Add to a bowl of cold water and vinegar to remove the starch from the potatoes. Drain completely and spread the shredded potatoes on a kitchen towel. Wrap and squeeze out as much water as possible.
Add the potatoes back to the bowl and toss with salt, pepper and cayenne.
Heat a large nonstick sauté pan over medium-high, add the oil and heat through. Add the jalapeño then top with the potatoes in an even single layer. Cook, untouched, until a golden brown crust forms, about 5 minutes. Use a spatula to break up the potatoes and flip them in sections. Lower the heat to medium-low and continue to cook until the potatoes are crispy all over, about 8 minutes.
Serve topped with hot sauce with a side of bacon and eggs.
DID YOU MAKE THIS?
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