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Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
Waffle House does use a dehydrated potato (very similar to what you can buy in the stores in the center of the aisle from Idahoan or Basic American) and they use a butter style oil. One of the tricks you can do at home is to lightly oil the surface of the pan, heat it up, and then place the re-hydrated potatoes into the pan, resist turning right away till they start to caramelize. Flip, wait for the potatoes to turn a golden color and then remove and serve.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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