I had a brief email exchange a few days ago with Larry over at Big Dude’s Eclectic Ramblings about making homemade hash brown potatoes. I blame his sense of disinterest and the inconclusive outcome on the fact that I caught him on a morning he was distracted by the task of tearing his house apart to find horseradish for a Cajun Bloody Mary. Larry, I’d have to admit, I agree with your priorities in this case.
Anyway, it all started with a reference in one of his posts about Waffle House hash browns, which in my humble opinion are are about the best on earth. Then it led to a mutual agreement that it would be great to learn how to make them as good as Waffle House turns out. Wouldn’t it be fun to have hash browns “all the way” (aka scattered, smothered, covered, chunked, diced, topped, peppered and capped) at home?
