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Posted by Michael Stern on Sunday, December 22, 2013 7:32 PM

Aside from all the obviously excellent regional eats there are in the South, one reason I like traveling in this part of the world is the surfeit of Waffle Houses. While Waffle House waffles can be fine -- thin, crisp, piping-hot -- the hash browns are extraordinary. They are made the old Toddle House way: Shredded potatoes are packed into a metal collar on the flattop grill, allowing the chef to sop them with butter (or something vaguely like butter), creating a patty that exudes greasy, hash-house flavor completely unlike swanky steak-house hash browns.

5 Comments:

Ah, the wonders of Waffle House. Next time try them scattered, smothered, peppered and topped.
Posted by Michael Hoffman on Sunday, Dec 22, 2013 7:51 PM


Plus 1 for the Hoffman comment. The Pork Chops, Eggs and Hash Browns are a great breakfast, especially with gravy and onions smothering the whole plate.
Posted by mayor al on Sunday, Dec 22, 2013 9:06 PM


The one thing that I've ALWAYS agreed with Mr. Hoffman on is the wonderfullness of Waffle House. Here in Georgia, I'm lucky to find them close by wherever I go. There are 3 within a 5 mile radius of my house. The Grandkids love them, too.
Posted by porkbeaks on Sunday, Dec 22, 2013 10:04 PM


One thing I remember from my years of eating at a Toddle House in New Haven, and then a short stint as a grill cook at a Toddle House in Austin back sometime in the last century is the hash browns. Back then they were not the shredded potatoes. They were chunked potatoes and they were finished and browned in a skillet, not on the flattop..
Posted by Michael Hoffman on Sunday, Dec 22, 2013 10:51 PM


I generally enjoy Waffle House joints when on the road. Some are better than others.
Posted by Filetofish on Monday, Dec 23, 2013 8:06 AM

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