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Subject: Waffle House hash browns scattered, smothered, and covered
Newsgroups: rec.food.cooking

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From: kilowatt[at]charter.net
Date: 28 Jun 2005 18:38:02 -0700
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How would you go about cutting potatoes in the small stick shape like
they have at Waffle House?  Waffle House hash browns scattered
smothered with onions and covered with cheese is about as good as it
gets.

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From: I-zheet M'drurz 
Date: Wed, 29 Jun 2005 02:30:46 +0000 (UTC)
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I think it should be a crime to serve potatoes -- *ANY* 
potatoes -- without some onions in the mix.  Even with french
fries, some de-greased fried onions just set the potato flavor
off like nobody's business.

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From: kilikini 
Date: Wed, 29 Jun 2005 07:33:03 GMT
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I-zheet M'drurz wrote:
> I think it should be a crime to serve potatoes -- *ANY*
> potatoes -- without some onions in the mix.  Even with french
> fries, some de-greased fried onions just set the potato flavor
> off like nobody's business.

Yeah, it sets the flavor off - for about 8 hours worth of burps later, for
me.  I can't do the two together.  Sure, it's good the first time, but not
repeatedly for hours and hours and hours after.

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From: Dean G. 
Date: 29 Jun 2005 07:03:26 -0700
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I-zheet M'drurz wrote:
> I think it should be a crime to serve potatoes -- *ANY*
> potatoes -- without some onions in the mix.

In Waffle House-speak that would be "smothered".

IIRC the terms they use are :
scattered - served scattered instead of in a patty
smothered - smothered in onions
covered - covered with cheese
chunked - chunks of ham added
capped - mushrooms on top
topped - topped with chili
diced - diced tomatoes added

> How would you go about cutting potatoes in the small stick shape like
> they have at Waffle House?

I use a cheese grater. The problem I have is getting the moisture out
without them turning the gray-brown color they get when oxidizing. I
have tried the freezer and an oven on low, but neither see to work very
well.

You can also buy pre-grated potatoes at the store. Usually they are
near the eggs at the stores around here.

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From: Default User 
Date: 29 Jun 2005 09:20:05 -0700
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I-zheet M'drurz wrote:

> I think it should be a crime to serve potatoes -- *ANY*
> potatoes -- without some onions in the mix.  Even with french
> fries, some de-greased fried onions just set the potato flavor
> off like nobody's business.

And I think it's a crime to put onions in potatoes. Or anything else
for that matter, can NOT stand them. That's what makes the world go
around.

Brian

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From: Gregory Morrow 
Date: Wed, 29 Jun 2005 09:04:50 GMT
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kilowatt wrote:
> How would you go about cutting potatoes in the small stick shape like
> they have at Waffle House?  Waffle House hash browns scattered
> smothered with onions and covered with cheese is about as good as it
> gets.

Especially if you find a dead roach somewhere in the mix...

*Really*, Waffle House is as disgusting a place as you can find.  But it's
in the South, so no surprise there.

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From: Pan Ohco 
Date: Wed, 29 Jun 2005 09:45:26 -0500
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Gregory Morrow wrote:
>Especially if you find a dead roach somewhere in the mix...
>
>*Really*, Waffle House is as disgusting a place as you can find.  But it's
>in the South, so no surprise there.

Cheep shot Greg.
 
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From: Gregory Morrow 
Date: Wed, 29 Jun 2005 15:17:11 GMT
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Pan Ohco wrote:
> Cheep shot Greg.

Just because a shot is cheap doesn't mean it can't hit the mark, Monsieur
Pan Pipe - any random stone can be just as effective a weapon as a million -
dollar cruise missile :-)

Now as southron institutions go I *do* harbor a sneeking affection for
Stuckey's...

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From: Dimitri 
Date: Wed, 29 Jun 2005 14:36:22 GMT
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kilowatt wrote:
> How would you go about cutting potatoes in the small stick shape like
> they have at Waffle House?  Waffle House hash browns scattered
> smothered with onions and covered with cheese is about as good as it
> gets.

Never having been to a waffle house I am not 100% sure but if you are looking to 
make "matchsticks" get a Mandoline.


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