Why can I not make hash browns like Waffle House? I have tried so many different methods. I’m using a well-seasoned cast-iron pan, but cannot get that signature crispness without making things too oily.
Why can I not make hash browns like Waffle House? I have tried so many different methods. I’m using a well-seasoned cast-iron pan, but cannot get that signature crispness without making things too oily. Is it because I’m using fresh (simply potatoes) and not dehydrated hash browns? What’s your best method to get that signature crispness without having starchy raw potatoes on the inside? submitted by /u/All-SystemsG0 [link] [comments]
